A copycat recipe from PF Changs. This Kung Pao Chicken taste just like PF Chang’s. it was prepared with chicken breast, mix soy sauce with sugar and something else and tossed with peanuts at the end. It’s ready in no time and really tasty over rice.
- 1 lb boneless skinless chicken breast
- 1 tablespoon cornstarch
- 2 teaspoons light sesame oil
- 3 tablespoons green onions, chopped
- 2 cloves garlic, minced
- 1/4 red pepper flakes, crushed (or more to your own taste)
- 1/2 teaspoon fresh gingerroot
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts
- Cut chicken into 1 inch pieces.
- Coat chicken with cornstarch in bowl.
- Stir-fry chicken in a large non-stick skillet over medium heat with oil for about 5-8 minutes or until no longer pink in center.
- Remove and keep warm, set aside.
- Stir in onions, garlic, red pepper and ginger to skillet for 15-18 seconds.
- Add vinegar, soy sauce and sugar to skillet. Stirring well.
- Return chicken to skillet, cook until chicken is well coated.
- Combine peanuts, stirring through until Kung Pao Chicken is ready.
- Transfer and serve over hot rice.