PF CHANG'S KUNG PAO CHICKEN RECIPES

Name: Kung Pao Stir Fry
Prep time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Asian
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® Home Menu Kung Pao Sauce; 1/2 cup dry roasted peanuts, half crushed; 2 sliced green onions

KUNG PAO STIR FRY | P.F. CHANG’S HOME MENU

Kung Pao Stir Fry | P.F. Chang’s Home Menu image

Chicken stir fried with colorful red and yellow bell peppers, crisp celery, crunchy peanuts and P.F. Chang's® Home Menu bold and spicy Kung Pao Sauce, topped with scallions

Provided by P.F. Chang’s Home Menu

Total Time 30 minutes

Prep Time 30 minutes

Yield 30

Number Of Ingredients 12

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® Home Menu Kung Pao Sauce
1/2 cup dry roasted peanuts, half crushed
2 sliced green onions

Steps:

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add chicken to skillet, season with salt and pepper and cook until no longer pink, about 4 minutes. Add 1 teaspoon fresh garlic and 1 teaspoon ginger during last 30 seconds of cooking. Transfer to a clean bowl.
Add the remaining tablespoon of oil and remaining garlic and ginger to skillet; cook 30 seconds. Add bell peppers and celery to skillet. Cook until lightly browned, about 3 minutes.
Add chicken back to skillet, leaving any accumulated liquid in bowl behind. Add Kung Pao sauce and peanuts to the skillet, cook until sauce is thickened, about 1 minute. Remove from heat, stir in green onions and serve.

KUNG PAO CHICKEN TENDERS | P.F. CHANG’S HOME MENU

Kung Pao Chicken Tenders | P.F. Chang’s Home Menu image

Chicken breast tenders lightly breaded with crispy panko bread crumbs, pan fried until golden brown and served with sweet and spicy Kung Pao dipping sauce

Provided by P.F. Chang’s Home Menu

Total Time 30 minutes

Prep Time 30 minutes

Yield 30

Number Of Ingredients 6

Ingredients

1-1/2 cups vegetable oil
1 pound boneless skinless chicken breast tenders
1 cup P.F. Chang's® Kung Pao Sauce, divided
3 tablespoons all-purpose flour
2 eggs, lightly beaten
1-1/2 cups panko bread crumbs

Steps:

Heat oil in large skillet over medium heat to 350°F. Place chicken tenders in large bowl and pour in ¼ cup Kung Pao Sauce and flour; toss to coat evenly. Dip chicken in eggs and then coat each with bread crumbs. Cook chicken in batches in hot oil until crispy and no longer pink (165°F), about 3 minutes per side. Transfer to a paper towel lined plate after frying. Serve immediately with remaining Kung Pao sauce for dipping.

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