Best 4 Kung Pao Chicken Shrimp Or Beef Panda Express Style Recipes

Are you craving the delicious flavors of Kung Pao Chicken, Shrimp, or Beef from Panda Express? Look no further! This article will guide you in creating a delightful dish that captures the authentic taste of this popular Chinese dish. Whether you prefer the savory chicken, the succulent shrimp, or the tender beef, we've got you covered. Embark on a culinary journey as we delve into the secrets of making this classic dish right in your kitchen. Get ready to impress your family and friends with a homemade Panda Express-style Kung Pao dish that will tantalize their taste buds and leave them craving more.

Here are our top 4 tried and tested recipes!

PANDA EXPRESS KUNG PAO CHICKEN RECIPE (COPYCAT)

Panda Express Kung Pao Chicken Recipe (Copycat) image

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

Ingredients

2 tbsp vegetable oil
2 finely minced red chili fingers
12 oz boneless and cut into 1-inch cubes chicken breasts
½ cup roasted peanuts
4 oz of your choice, cut into ½-inch pieces bell peppers
1 cut into ½-inch pieces, with tops green onion
4 oz cut into ¾-inch slices celery
4 tbsp chicken broth
2 tbsp or dry sherry rice wine
1 tbsp soy sauce
1 tbsp chili-garlic sauce
1 tbsp brown sugar
2 tsp grated ginger
¼ tsp roasted mixed sesame seeds
1 cup steamed rice

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

KUNG PAO CHICKEN, SHRIMP OR BEEF (PANDA EXPRESS - STYLE)

Kung Pao Chicken, Shrimp or Beef (Panda Express - Style) image

After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article www.culinary.net

Provided by Sharon Anne

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 lb chicken breast, 1/2-inch cubes (substitute shrimp or beef, thinly sliced)
1 small egg, beaten
1/4 cup water
1/4 cup cornstarch
1/2 teaspoon salt
2 green onions (white part sliced and greens cut into 1/2-inch pieces)
1 red pepper, chunked
1 green pepper, chunked
1 small zucchini, chunked
1/3 cup water
2 1/2 tablespoons soy sauce
1 tablespoon cornstarch (dissolved in 1 Tbsp cold water)
1 teaspoon rice wine vinegar
2 tablespoons vegetable oil, divided
1 teaspoon garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes
granulated sugar, sprinkled in (to your taste)
1/3 cup peanuts, dry-roasted
4 cups cooked white rice (Botan, sticky rice)

Steps:

Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes.
Prep and chill veggies.
Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve.
About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade.
Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat.
Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger.
Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed.
Add cooked food to sauce and stir in peanuts.
Serve over hot rice.

KUNG PAO BEEF (OR CHICKEN)

Kung Pao Beef (or Chicken) image

I made this recipe for the first time tonight and it was delectable! My husband liked it so much that he requested it as a weekly dish, and I wholeheartedly agree! It's a wonderful recipe that allows for variety, by alternating between beef and chicken. It also comes together so quickly; the cooking time is only 5 minutes or so. I got this recipe from the Betty Crocker website, one of our sponsers here at Zaar (it has been slightly modifed by me). Please note that the prep time includes the marinating time. Something a little different and a little exotic!

Provided by Helping Hands

Categories One Dish Meal

Time 42m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 lb sirloin steak, cut into cubes (See Note below)
1 teaspoon olive oil
2 teaspoons cornstarch
1/8 teaspoon pepper
2 ounces diced green chilies
1 red pepper, cut into squares or slices
2 -3 scallions, cut into 1 inch pieces
1/2 cup canned diced bamboo shoot
2 cloves garlic, minced or chopped
1 teaspoon ginger
1 teaspoon sugar
1 tablespoon hot chili oil (or more, for added spiciness)
3 dashes hot sauce (optional)
2 tablespoons olive oil
1/2 cup peanuts

Steps:

Note: You may also use beef stew meat but make sure that it is a high quality meat.
Place beef in bowl and sprinkle with 1 tsp olive oil, cornstarch, and pepper. Toss well.
Cover and place in fridge for at least 30 minutes before cooking.
Heat 1 tbs olive oil in electric skillet or wok on high heat.
Add beef and and stir fry until meat is brown (about 2 minutes).
Remove beef.
Add 1 tbs olive oil to skillet and then add scallions, bell pepper, bamboo shoots, garlic, ginger, sugar, and green chiles.
Stir fry for 1 minute or so.
Add beef, hot chile oil, and hot sauce, and stir well.
Allow to heat thru.
Sprinkle with peanuts and stir just before serving.

KUNG PAO CHICKEN

Kung Pao Chicken image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories World Cuisine Recipes Asian Chinese

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Steps:

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and ensure that your Kung Pao dish comes together quickly and easily.
Use Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your Kung Pao dish. Use fresh vegetables, high-quality meat or shrimp, and flavorful sauces.
Don't Overcook the Meat or Shrimp: Overcooked meat or shrimp will become tough and chewy. Cook them just until they are cooked through, then remove them from the heat.
Use a Well-Seasoned Wok: A well-seasoned wok will help to prevent your food from sticking and will also add flavor to your dish.
Add the Sauce Gradually: Add the sauce to your Kung Pao dish gradually, tasting as you go. This will help you to avoid making the dish too salty or too sweet.
Garnish with Fresh Herbs: Garnish your Kung Pao dish with fresh herbs such as cilantro, green onions, or basil. This will add a pop of color and flavor.

Conclusion:

Kung Pao chicken, shrimp, or beef is a delicious and versatile dish that can be easily made at home. With a little planning and preparation, you can create a restaurant-quality Kung Pao dish that your family and friends will love. So next time you're looking for a quick and easy weeknight meal, give Kung Pao a try!