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

Recipe by Sharon Anne
READY IN: 30mins




  • 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.