Chinese Kung Pao Chicken Panini with Peanuts

Name: Chinese Kung Pao Chicken Panini with Peanuts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, pounded to ½-inch even thickness; 3 tbsp (45 ml) low-sodium soy sauce; 2 tbsp (30 ml) rice vinegar; 3 tbsp (48 g) creamy peanut butter; 1 tbsp (21 g) honey; 3 cloves (15 g) garlic cloves, minced; 1 tbsp (9 g) fresh ginger, minced; ¼ tsp (1.3 ml) red pepper flakes; 1 tsp (5 ml) dark sesame oil; ¾ cup (110 g) roasted unsalted peanuts, halved or coarsely chopped; 1 large (200 g) red bell pepper, deseeded and cut into thin strips; 4 stalks (40 g) scallions (green onions), thinly sliced, white and light green parts only; 2 tbsp (30 ml) neutral oil (vegetable or canola); 4 rolls (400 g) ciabatta rolls or bread, halved horizontally; 6 oz (170 g) Asiago cheese, thinly sliced or shredded; 1½ tbsp (21 g) unsalted butter, softened, for spreading on bread; ¼ cup (10 g) fresh cilantro (optional garnish), chopped (optional)

From the MyKitchenBank Kitchen

A bold fusion panini featuring tender grilled chicken tossed in a savory-spicy kung pao sauce with roasted peanuts, crisp bell peppers, and melted Asiago cheese pressed between ciabatta bread. The heat from dried chilies and umami from soy sauce balance the richness of peanuts and cheese for a satisfying handheld meal.

Prep: 20 min
Cook: 25 min
Wait: 5 min
Total: 50 min
Makes: 4 panini sandwiches

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, pounded to ½-inch even thickness
For the kung pao sauce
3 tbsp (45 ml) low-sodium soy sauce
2 tbsp (30 ml) rice vinegar
3 tbsp (48 g) creamy peanut butter
1 tbsp (21 g) honey
3 cloves (15 g) garlic cloves, minced
1 tbsp (9 g) fresh ginger, minced
¼ tsp (1.3 ml) red pepper flakes
1 tsp (5 ml) dark sesame oil
¾ cup (110 g) roasted unsalted peanuts, halved or coarsely chopped
1 large (200 g) red bell pepper, deseeded and cut into thin strips
4 stalks (40 g) scallions (green onions), thinly sliced, white and light green parts only
2 tbsp (30 ml) neutral oil (vegetable or canola)
4 rolls (400 g) ciabatta rolls or bread, halved horizontally
6 oz (170 g) Asiago cheese, thinly sliced or shredded
1½ tbsp (21 g) unsalted butter, softened, for spreading on bread
¼ cup (10 g) fresh cilantro (optional garnish), chopped (optional)

Equipment (6)

12-inch skillet
Panini press or 10-inch cast-iron skillet
Cutting board
Meat mallet or heavy pan bottom
Small bowl
Instant-read thermometer (optional)

Steps

Before you start

Pound chicken breasts to even ½-inch thickness so they cook through evenly
Have a panini press or skillet ready and preheat if using a press
Prep all vegetables and measure sauce ingredients before cooking begins

1
Prepare the kung pao sauce
- In a small bowl, whisk together the soy sauce, rice vinegar, peanut butter, honey, minced garlic, minced ginger, red pepper flakes, and dark sesame oil until smooth.
- The mixture should be thick but pourable; if too thick, add 1 teaspoon water at a time.
- Set aside.
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Ready when: Sauce is smooth and well combined
Tip: Warm the peanut butter slightly if it's very thick—this makes whisking easier.
2
Sear the chickenOven 165°F / 75°C
- Heat 2 tablespoons of neutral oil in a 12-inch skillet over medium-high heat until shimmering, about 2 minutes.
- Working in batches if needed to avoid crowding, add the pounded chicken breasts and sear for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- The chicken will be fully cooked through.
- Transfer to a cutting board and let rest for 5 minutes.
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Ready when: Chicken is golden brown and internal temperature reaches 165°F (74°C)
Tip: Don't move the chicken for the first 3–4 minutes of cooking to develop a golden crust; resist the urge to poke it.
3
Toss chicken with kung pao sauce
- Slice the rested chicken into ½-inch strips.
- Add the sliced chicken to the sauce bowl and stir gently to coat evenly.
- Fold in the halved roasted peanuts and sliced scallions (reserving a small handful of scallions for garnish).
- Let sit for 1–2 minutes so the flavors meld.
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Ready when: Chicken is evenly coated and scallions are distributed throughout
Tip: Keep some sauce separate if you prefer a less saucy panini—you can brush it on instead of mixing.
4
Assemble the panini
- Preheat your panini press to medium-high heat (or preheat a 10-inch cast-iron skillet over medium heat).
- Spread a light layer of softened butter on the cut sides of each ciabatta roll half.
- Layer the bottom halves with sliced Asiago cheese (about 1.5 oz per sandwich), then top with the kung pao chicken mixture (roughly ½ cup per sandwich), then the bell pepper strips (divide evenly among four sandwiches).
- Add a small handful of reserved scallions to each.
- Top with remaining Asiago cheese (about 1.5 oz per sandwich), then place the top roll halves over the cheese, buttered side up.
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Ready when: Panini are fully assembled with all components layered evenly
Tip: Don't overstuff—aim for a single even layer of filling, or the panini will burst open when pressed.
5
Grill the panini
- If using a panini press: Close the lid and grill for 3–4 minutes until the bread is golden brown and crispy, and the cheese has melted.
- If using a skillet: Place one panini in the skillet and press down gently with a heavy spatula or another skillet (or use a cast-iron press).
- Cook for 2–3 minutes until the underside is golden brown, then flip carefully and cook the other side for 2 minutes until golden and the cheese melts.
- Work in batches as needed.
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Ready when: Bread is golden brown and crispy, and cheese visibly melts and oozes slightly at the edges
Tip: Don't press too hard or too long—gentle, steady pressure gives you a crispy exterior without squashing the filling out.
6
Rest and garnish
- Transfer the grilled panini to a cutting board and let rest for 2 minutes.
- Halve each panini diagonally if desired.
- Garnish with the chopped fresh cilantro (if using) and any reserved scallion pieces.
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Ready when: Panini is cool enough to handle and cheese is set but still warm
Tip: A sharp serrated bread knife and a gentle sawing motion (rather than pressing down) will keep the filling from squishing out.

Good to know

Tips

Pound the chicken evenly so it cooks at the same rate and stays juicy—thicker spots dry out while thinner sections overcook.
Toast your peanuts lightly in a dry skillet for 2–3 minutes before chopping to deepen their flavor, especially if your peanuts taste a bit stale.
For extra spice, drizzle a little chili oil on the bread before assembling, or mix ¼ teaspoon extra red pepper flakes into the sauce.
If your panini bread is very thick, you can slice a thin layer off the top and bottom crust with a serrated knife to make them easier to bite through without squishing out the filling.

Make ahead

The kung pao sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The chicken can be seared and tossed with the sauce up to 4 hours ahead; reheat gently in a skillet over low heat or serve at room temperature and assemble the panini just before grilling.

Storage & reheating

Store leftover assembled (ungrilled) panini wrapped tightly in foil in the refrigerator for up to 1 day; grill before serving. Grilled panini are best eaten immediately but can be wrapped and chilled for up to 1 day; reheat in a 350°F (175°C) oven for 5–7 minutes until warmed through and crispy.

Substitutions

Asiago cheese → provolone, mozzarella, or fontina cheese. Any melting cheese works; Asiago adds a nutty, aged flavor but these alternatives are milder and equally creamy when heated.
ciabatta rolls or bread → focaccia, Italian rolls, or sourdough. Any sturdy, crusty bread that can withstand the panini press without falling apart is suitable.
roasted unsalted peanuts → roasted cashews or almonds. Cashews add richness; almonds are leaner. Both provide similar texture and nutty flavor without the legume profile.
red bell pepper → yellow or orange bell pepper, or thinly sliced cucumber. Other bell peppers offer similar sweetness and crunch; cucumber adds freshness and is more refreshing if you prefer less sweetness.