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. Covered with sticky sauce and topped with scallions, this dish promises an indulgent meal that your taste buds won't forget soon!
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.