Panda Express Kung Pao Chicken Recipe Copycat
PANDA EXPRESS RECIPES: MIXED VEGETABLES (+MORE TASTY COPYCAT RECIPES!)
All of the best Panda Express Recipes listed on one page, from chicken, shrimp, and beef entrees to fried rice, chow mein noodles, and vegetable sides! Fan-favorite dishes like SweetFire Chicken Breast, Shanghai Angus Steak, Beijing Beef and so much more!!
Provided by Angela
Categories Side Dish vegetable side dish
Time 13m
Number Of Ingredients 8
Steps:
- Bring a large pot (that fits your steamer basket) with the steamer basket in place and the chicken broth or water with bouillon to a low boil over medium high heat.
- Add prepared vegetables, cover and reduce heat. Steam the vegetables for 5 minutes.
- Remove the steamer basket and serve immediately. Season to taste and garnish with sesame seeds, if desired.
- Heat a large stock pot with water and bring to a low boil over medium high heat. Add prepared vegetables and boil for 1 minute.
- Use a strainer and transfer the boiled vegetables to a wok with 1 tablespoon of cooking oil that has been heated over high heat (you can add some minced garlic and ginger, if desired). Wok briefly, season with soy sauce, salt and pepper.
- Remove from heat and serve immediately. Garnish with optional sesame seeds, if desired.
Nutrition Facts : Calories 42 kcal, Carbohydrate 9 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PANDA EXPRESS KUNG PAO CHICKEN RECIPE (COPYCAT)
Amp up your meals with this sweet and spicy Panda Express Kung Pao Chicken copycat recipe made from red chilis, bell peppers, and dry sherry.
Provided by Recipes.net Team
Categories Stir Fry
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a wok or deep skillet and add the chicken. Saute for 6 to 7 minutes or until chicken is cooked.
- Add bell pepper, onions, and celery. Saute until translucent.
- Add remaining ingredients and saute for 5 to 6 more minutes.
- Serve over cooked white rice and garnish with sesame seeds.
Nutrition Facts : Calories 127.00kcal, Carbohydrate 8.00g, Cholesterol 36.00mg, Fat 4.00g, Fiber 3.00g, Protein 13.00g, SaturatedFat 1.00g, ServingSize 4.00, Sodium 417.00mg, Sugar 4.00g
17 BEST PANDA EXPRESS COPYCATS
These Panda Express copycat recipes make it easy to have your favorites at home! From chow mein to orange chicken to beef and broccoli, skip takeout and make your own feast!
Provided by insanelygood
Categories Copycat Recipes Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Panda Express dish in 30 minutes or less!
Nutrition Facts :
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5/5 (10)Total Time 30 minsCategory Main CourseCalories 382 per serving
- For the marinade, take the fresh chopped ginger and garlic and add to a medium-sized bowl along with the soy sauce, rice vinegar, and red pepper flakes (will add the honey in later). With a spoon blend it all together.
- To the marinade, I add the chicken and submerge in the marinade liquid as much as possible. Let this mixture sit while heating up the skillet for about 10 minutes.
- When the pan has heated for about 10 minutes, add the olive oil (or other oil) along with the sesame oil to the skillet and move the skillet around to coat the entire bottom of the pan.
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From savortheflavour.com
5/5 (2)Total Time 42 minsCategory DinnerCalories 466 per serving
- Stir all the ingredients to together in a bowl, then pour it over the meat. Toss the chicken pieces until they are well coated in the marinade, then cover then refrigerate for 20 minutes up to overnight.
- Heat up 1 tablespoon of oil in a large wok over medium-high heat, add the dried red chili peppers and cook until they start to turn black, roughly 15 to 30 seconds. Remove from the wok and place in a bowl.
- Heat up 2 tablespoons of oil. Add the meat (discard the marinade to reduce moisture) and quickly spread it out so it is in one layer. Allow it to cook for 2 minutes, then flip and cook the other side. The chicken should be 80% cooked. Remove from the wok and place in a bowl.
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5/5 (1)Calories 450 per serving
- In a medium size mixing bowl, combine chunks of chicken breast with marinade ingredients (water, egg, salt, cornstarch, vegetable oil). Mix until the marinade is smooth, then cover with plastic wrap or cling film and refrigerate for at least 30 minutes to an hour.
- Heat wok, large skillet, or frying pan with 2 tablespoons of peanut or vegetable oil over high heat until the oil is shimmering and just starting to smoke. Fry the chunks of marinated chicken in batches, if needed, until a light golden color, with some pink still showing. This will only take a minute or so, so watch closely to prevent them from overcooking.
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Category Main CourseCalories 443 per serving
- Marinate chicken in Shaoxing rice wine, soy sauce, cornstarch diluted in teaspoon water. Place it in the fridge for at least 30 minutes or longer.
- Meanwhile, make the Kung Pao Chicken sauce. In a small bowl, add chicken broth or water, soy sauce, Shaoxing rice wine, hoisin sauce, brown sugar and cornstarch diluted in water.
- In a hot wok or skillet, add oil over medium-high heat. Make sure skillet is hot, stir fry chicken for a minute or until light brown and cooked through. Remove and set aside.
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- In a medium size bowl, combine the ingredients for the marinade and add in the thinly sliced chicken breast. I recommend letting this marinate in the fridge for at least 30 minutes to overnight. Otherwise, let this sit while you prep the other ingredients.
- Heat a wok or pan over high heat and add the oil. Wait until the pan is hot and then lay the chicken pieces flat in a single layer – leave out the marinade. In order to get a good sear, don't crowd the pan and leave the chicken pieces alone until you get a golden brown color, anywhere from 30 seconds to 1 minute. Flip over the chicken and repeat. Remove the chicken from the pan.
- Add the zucchini, red bell pepper, dried red chilis, and peanuts to the pan and saute for 2 - 3 minutes. Lower the heat to medium and add the chicken back in.
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5/5 (5)Total Time 50 minsCategory DinnerCalories 311 per serving
- Combine the chicken with the salt, lightly beaten egg white, cornstarch, sesame oil and 1 tbsp vegetable oil, until coated. Chill for about 20 to 30 minutes. Heat a large wok over medium high heat and add 1 tbsp vegetable oil. Cook the chicken until browned and cooked through (cook in batches to avoid over crowding of pan). Remove chicken from wok and set aside.
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- In a small bowl, mix together soy sauce, honey, chili paste and garlic. Set aside. Meanwhile, start to cook rice in a rice cooker.
- Toss chicken with salt & pepper and cornstarch in a large bowl. Heat oil over med-high heat in a large skillet then saute chicken for 4-5 min until lightly browned. Add in red pepper, zucchini, stir fry sauce and peanuts, sauteeing another 4-5 minutes until veggies soften.
- Stir in green onions, sauteeing another 1-2 minutes. Remove from heat then serve chicken mixture overtop of cooked rice. Enjoy!
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- Then stir in 1/3 of the marinade ingredients into the chicken. Cover and refrigerate for 30 minutes (or up to 12 hours). NOTE: Reserve the remaining 2/3rds of the marinade for the sauce.
- Heat your wok or frying pan over a medium heat and add the whole chilli peppers. Dry cook for a couple of minutes – turning regularly until the chillies go darker in colour. NOTE: They burn quite quickly, so keep a close eye on them. Remove from the pan when they’ve darkened and gone a little softer.
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5/5 (7)Calories 284 per servingCategory Dinner, Lunch
- Add the chopped chicken, soy sauce, egg, baking powder, salt and pepper to taste to a bowl. Stir to combine the ingredients.
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- Marinade the chicken breasts on a mixture of ginger, garlic, soy sauce, rice vinegar, and red pepper flakes. Submerge the chicken in the mixture for at least 10mins.
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- Place the chopped chicken in a separate bowl and mix with the cornflour/cornstarch, then stir in 1/3 of the marinade ingredients. Cover and refrigerate for 30 minutes (or up to 12 hours).
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5/5 (28)Total Time 40 minsCategory Main CourseCalories 436 per serving
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