Craving that unforgettable P.F. Chang's Kung Pao Chicken but don't want to leave the house? This recipe delivers the same bold flavors and satisfying textures, all from the comfort of your own kitchen. It's easier than you think to recreate this classic dish, making it a perfect quick dinner idea or a show-stopping meal for your next gathering. Get ready to impress! This homemade cooking adventure will leave you feeling like a culinary expert. This healthy meal is packed with flavor and surprisingly quick to prepare!
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 1 cup dry roasted peanuts
- 4-6 dried red chilies, roughly chopped (adjust to your spice preference)
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup Kung Pao sauce (see recipe below)
- 2 tbsp sesame oil
- 2 green onions, thinly sliced (for garnish)
- Cooked rice, for serving
Kung Pao Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 1/2 tsp red pepper flakes (optional, for extra heat)
Instructions:
Step 1: Prepare the Chicken
In a medium bowl, combine the chicken cubes with cornstarch and 1 tbsp soy sauce. Toss to coat evenly. This step helps the chicken to brown beautifully and retain its moisture.
Step 2: Make the Sauce
Whisk together all the Kung Pao sauce ingredients in a small bowl until smooth. Set aside.
Step 3: Stir-Fry the Chicken
Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until cooked through and lightly browned (about 5-7 minutes). Remove the chicken from the wok and set aside.
Step 4: Sauté Vegetables
Add the remaining 1 tbsp vegetable oil to the wok. Add the onion and bell peppers and stir-fry for 2-3 minutes, until slightly softened.
Step 5: Add Aromatics and Sauce
Add the dried chilies, garlic, and ginger to the wok and stir-fry for 30 seconds until fragrant. Pour in the Kung Pao sauce and bring to a simmer.
Step 6: Combine and Finish
Return the chicken to the wok. Add the peanuts and stir-fry for 1-2 minutes, until the sauce has thickened and coats the chicken and vegetables evenly. Stir in the sesame oil.
Step 7: Serve
Garnish with green onions and serve immediately over cooked rice.
Tips and Variations:
- For a spicier dish, add more dried chilies or red pepper flakes to the Kung Pao sauce.
- You can substitute chicken with shrimp, tofu, or beef for a delicious variation.
- If you don't have dry roasted peanuts, you can use unsalted peanuts and roast them yourself in a dry pan until golden brown.
- Feel free to add other vegetables like broccoli, snow peas, or carrots.
- For a thicker sauce, increase the amount of cornstarch.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 30-35g Fat: 20-25g Carbohydrates: 30-35g
This easy recipe delivers a restaurant-quality meal without the restaurant price tag. It’s a delicious and healthy addition to your repertoire of best recipes – perfect for busy weeknights or special occasions. Enjoy!