Recipes Main Dishes Chicken Main Dishes PF Change Kung Pao Chicken

PF Chang Kung Pao Chicken

by Caroline Sciberras
0 comment 2 minutes read

Prep Time: 10 mins Cook Time: 20 mins Total: 30 mins Yields: 4

Discover a tantalizing chicken stir-fry featuring vibrant bell peppers, crisp celery, peanuts, and the fiery P.F. Chang’s Kung Pao Sauce. Topped with scallions, this dish promises a harmonious blend of textures and bold flavors that will surely satisfy your taste buds. Let’s dive into the delectable world of Kung Pao Chicken stir-fry!

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pf change kung pao chicken

PF Chang Kung Pao Chicken


Units Scale

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


  1. Heat half of the vegetable oil over medium-high heat in a large skillet.
  2. Place the chicken in the skillet, season it with salt and pepper, and cook until it’s no longer pink approximately 4 minutes.
  3. Add half of the fresh garlic and half of the ginger.
  4. 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.
  5. Add the bell peppers and celery to the skillet, cooking until they attain a light brown color, around 3 minutes.
  6. Return the cooked chicken to the skillet, leaving any liquid from the bowl behind.
  7. Combine the Kung Pao sauce and peanuts in the skillet, allowing the sauce to thicken for about 1 minute.
  8. Take the skillet off the heat, mix in the green onions, and serve.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Dinner
  • Method: Frying
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