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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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
- Total Time: 30 minutes
- Yield: 4 1x
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.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Frying
