Panda Express Firecracker Chicken Copycat
Our Panda Express Firecracker chicken copycat recipe is easy to make and absolutely delicious. It is so full of flavor that your family will think you just picked it up from the restaurant! This dish is gluten free friendly and cooks in under 15 minutes.
Servings: 6 cups
Calories: 265kcal
Ingredients
For the Marinade
- 2 teaspoons cornstarch
- 3 tablespoons water
- ¼ teaspoon salt
- 1 egg white or 2 teaspoons reduced sodium soy sauce
- 1 teaspoon olive oil
For the Stir Fry Sauce
- ⅓ cup reduced sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Stir Fry
- 5 tablespoons olive oil
- 8 dried red chili peppers whole
- 2 teaspoons fresh garlic minced
- 2 teaspoons fresh ginger grated
- 1 ½ teaspoons Asian black bean sauce with garlic
- 2 teaspoons sambal oelek
- 1 ¼ cup red bell pepper cut in ½-inch squares
- 1 ½ cup yellow bell pepper cut in ¼-inch strips
- 1 ½ cup yellow onion sliced
- 1 ½ cup green beans cut in 3-inch lengths
- 12 ounces boneless skinless chicken breast cut thinly in bite size pieces
- 2 teaspoons white wine or Shaoxing wine
Instructions
- Mix the ingredients together for the marinade and then pour over the meat. Stir until well coated. Let the meat marinate for 15 to 20 minutes.
- Whisk the ingredients together for the stir fry sauce and set aside.
- Over medium high heat, let the wok just start to smoke, and then add 1 tablespoon of oil. Add the dried red chilies and stir fry for 15 seconds, then add the ginger and garlic and stir fry for 15 seconds. Add the black bean garlic sauce and the sambal oelek and stir fry for 15 seconds. Remove from the wok and place in a small bowl.
- Add 2 tablespoons of oil, then add all the vegetables (roughly 6 cups) and stir fry for 1-2 minutes, or until the veggies are tender crisp. Remove and place in a bowl.
- Over high heat, allow the wok to heat up a bit, then add 2 tablespoons of oil. Reduce the heat to medium high, spread the thinly cut meat out in an even layer and allow to cook, then flip to cook the other side. Add the wine and cook for 30 seconds, stirring constantly. Remove the meat and place in a bowl; it should be a little bit golden brown.
- Re-whisk the sauce you made earlier and pour it into the wok over medium high heat. Allow it to thicken by cooking it for a minute.
- Add the chicken and aromatics back to the wok and stir to coat in the sauce, then add the vegetables. Stir fry for 2 minutes so the food is reheated. Serve hot with other Panda Express-inspired sides like fried rice, super greens and chow mein.
Notes
- Prep all the ingredients before you begin.
- Marinate the chicken.
- Use a wok instead of a frying pan.
- Don't use Mexican black beans. Use fermented Asian black beans or jarred Asian black bean garlic sauce.
- Use dried red chilies imported from China, not Mexico.
Nutrition
Serving: 1cup | Calories: 265kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 698mg | Potassium: 531mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1434IU | Vitamin C: 116mg | Calcium: 35mg | Iron: 1mg
