PF Chang Kung Pao Chicken
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.
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.