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. Topped with scallions, this dish promises a harmonious blend of textures and bold flavors that will surely satisfy your taste buds.
Prep: 10 mins Total: 30 mins Yields: 4
Why you’ll like it
There are several reasons why you should give this PF Chang Kung Pao Chicken recipe a try:
- The flavors are bold and delicious, with the perfect balance of sweet, spicy, and savory.
- The recipe is easy to follow, making it suitable for both experienced and novice cooks.
- The dish is versatile and can be served with rice, noodles, or even as a filling for lettuce wraps.
- It’s a crowd-pleaser! Whether you’re cooking for your family or hosting a dinner party, this dish is sure to impress.
- The combination of tender chicken, crunchy peanuts, and vibrant vegetables creates a delightful texture in every bite.
Kung Pao Chicken PF Chang Recipe
What is PF Chang’s Kung Pao Chicken
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. This recipe offers a delightful twist on the classic Kung Pao Chicken, elevating it with the unique flavors of PF Chang’s Kung Pao Sauce.
This PF Chang Kung Pao Chicken recipe stands out from the traditional version by incorporating PF Chang’s Kung Pao Sauce. This sauce adds an extra layer of complexity to the dish, enhancing the flavors and giving it a signature taste. The combination of the sauce, fresh garlic, ginger, and colorful bell peppers creates a vibrant and irresistible dish that will impress your taste buds.
Ingredients
- Vegetable oil – 2 tablespoons vegetable oil
- Boneless skinless chicken – 1 pound Boneless skinless chicken breast, cut into bite-sized pieces
- Kosher salt – 1/4 teaspoon kosher salt
- Black pepper – 1/8 teaspoon black pepper, freshly cracked
- Fresh garlic – 2 teaspoons fresh garlic, minced and divided
- Fresh ginger – 2 teaspoons fresh ginger, minced and divided
- Red bell pepper – 1 cup red bell pepper, chopped
- Yellow bell pepper – 1 cup yellow bell pepper, chopped
- Celery – 1 cup celery, sliced
- P.F. Chang’s Kung Pao Sauce – 3/4 cup P.F. Chang’s Kung Pao Sauce
- Dry roasted peanuts – 1/2 cup dry roasted peanuts, half crushed
- Green onions – 2 green onions, sliced
How to make Kung Pao Chicken PF Chang Recipe
- 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.
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.
- Feel free to add other vegetables like carrots or mushrooms for added flavor and texture.
- 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 your favorite meat alternative.
- Add a splash 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 for a unique twist.
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. Enjoy this flavorful dish with friends and family!
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.
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FRIED CHICKEN RECIPES:
- Crispy Korean Chicken Bao
- PF Chang’s Crispy Honey Chicken
- Nando’s Peri Peri Chicken
- Cantonese Sweet And Sour Chicken
- Korean Chicken Gizzards
PF Chang Kung Pao Chicken
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.
