PF Chang Kung Pao Chicken

Calories: 418.44|Fat: 21.42|Carbohydrates: 25.82|Protein: 32.51 | 30

Recipe
Ingredients
Tips
Storage

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Discover a tantalizing PF Chang Kung Pao Chicken chicken featuring vibrant bell peppers, crisp celery, peanuts, and the fiery P.F. Chang's Kung Pao Sauce. Covered with sticky sauce and topped with scallions, this dish promises an indulgent meal that your taste buds won't forget soon!

PF Chang Kung Pao Chicken is a popular Chinese-American dish that features bite-sized pieces of chicken cooked with a flavorful sauce, bell peppers, celery, and peanuts. It is known for its bold and spicy taste, making it a favorite among those who enjoy a little kick in their meals.

Why you’ll like it

This PF Chang Kung Pao Chicken recipe is:

A balance of sweet and sour chicken and a kick of spice.
Easy to follow.
Must-try for PF Chang’s fans.
Both crunchy (with the peanuts) and sticky (with the fiery sauce).

Tips

Make sure to cut the chicken into bite-sized pieces for even cooking.
Adjust the amount of Kung Pao sauce according to your desired level of spiciness. For extra heat, add a pinch of red pepper flakes or a drizzle of Sriracha sauce.
Meal prep to save time. You can prep the ingredients in advance and store them in separate containers until ready to cook.

Variations

For a vegetarian version, substitute the chicken with tofu or plant-based chicken.
Add a drizzle of soy sauce or hoisin sauce for an extra umami flavor.
If you prefer a milder taste, reduce the amount of ginger and garlic.
Experiment with different types of nuts like cashews or almonds.

Storage Kung Pao Chicken

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through before serving.

Serving Kung Pao Chicken

This PF Chang Kung Pao Chicken pairs perfectly with steamed rice or noodles. You can also serve it as a filling for lettuce wraps, creating a refreshing and light meal. Garnish with additional sliced green onions and crushed peanuts for added visual appeal. I also love to top with toasted sesame seeds.

Enjoy this flavorful dish with friends and family!

Health Info

Calories: 418.44
Sugar: 11.34
Sodium: 1512.58
Fat: 21.42
Carbohydrates: 25.82
Fiber: 3.22
Protein: 32.51

Author Caroline Sciberras

Servings 4 people

Calories 418.44

Prep Time 10

Cook Time 20

Total Time 30

Fat: 21.42|Carbohydrates: 25.82|Protein: 32.51

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Description

Ingredients

2 tablespoons vegetable oil
1 pound boneless skinless chicken breast cut into bite-sized pieces
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
2 teaspoons minced fresh garlic divided
2 teaspoons minced fresh ginger divided
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup sliced celery
3/4 cup P.F. Chang’s Kung Pao Sauce
1/2 cup dry roasted peanuts half crushed
2 sliced green onions

Instructions

Heat half of the vegetable oil over medium-high heat in a large skillet.
Place the chicken in the skillet, season it with salt and pepper, and cook until it's no longer pink approximately 4 minutes.
Add half of the fresh garlic and half of the ginger.
Transfer the cooked chicken to a clean bowl. Introduce the remaining tablespoon of oil, along with the remaining garlic and ginger, into the skillet; sauté for 30 seconds.
Add the bell peppers and celery to the skillet, cooking until they attain a light brown color, around 3 minutes.
Return the cooked chicken to the skillet, leaving any liquid from the bowl behind.
Combine the Kung Pao sauce and peanuts in the skillet, allowing the sauce to thicken for about 1 minute.
Take the skillet off the heat, mix in the green onions, and serve.