PF Chang’s(™) Kung Pao Chicken

Today I have a secret recipe for an authentic Chinese dish served at P.F. Chang’s China Bistro.  Kung Pao chicken is sweet, spicy and well balanced in flavor.  Pieces of chicken breasts are stir fried in a wonderful sauce with peanuts mixed in.  Serve over steamed white rice.

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PF Chang’s(™) Kung Pao Chicken
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1 lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered 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 small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

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Until Next Time… Be Well!

Kind Regards,


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