Kung Pao Chicken - America's Best Copycat Recipes

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Kung Pao Chicken

P.F. Chang's China Bistro Copycat Recipe

1lb boneless, skinless chicken breasts (cut into 1" pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a bowl ; toss to coat. Heat sesame oil in wok or skillet over medium heat. Add chicken and stir fry for 5-7 minutes; remove chicken from wok. Add green onions, garlic, red pepper flakes and ginger to the wok; stir fry for 15 seconds. Combine vinegar, soy sauce and sugar in another bowl; mix well and add the sauce to the wok. Return chicken to the wok; coat with sauce.  Stir in roasted peanuts; heat thoroughly. Top with additional green onions if desired; serve over white or fried rice.
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