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–+ servings
p f chang kung pao chicken
Mary Kelly

P F Chang Kung Pao Chicken Recipe

As a registered dietitian and food enthusiast, I take immense pleasure in recreating restaurant favorites at home.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 546
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 egg white lightly beaten
  • 1/2 teaspoon sea salt
  • 1 tablespoon cornstarch
  • 1/2 cup unsalted roasted peanuts
  • 4 tablespoons peanut oil divided
  • 2 cloves garlic minced
  • 4 green onions sliced into 1/2-inch pieces
  • 1 1/2 lbs boneless chicken diced into bite-sized pieces
  • 10 whole dried red chili peppers
  • 1/2 cup diced water chestnuts
  • 1 tablespoon ginger finely grated
  • 1/4 cup fresh cilantro chopped (for garnish)
  • 1 teaspoon chili paste with garlic
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sherry cooking wine
  • 1 teaspoon rice vinegar
  • 1 teaspoon granulated sugar
  • 1/4 cup chicken broth
  • 1 teaspoon cornstarch
  • 1 teaspoon toasted sesame oil

Equipment

  • Large skillet or wok

Method
 

  1. Start by marinating the diced chicken. In a bowl, combine the egg white, sea salt, and cornstarch. Add the chicken pieces, stirring until they are well-coated. Let this sit for about 15-20 minutes. This step locks in moisture and enhances the texture.
  2. While the chicken marinates, mix the sauce ingredients in a separate bowl. Combine the chili paste, soy sauce, sherry cooking wine, rice vinegar, sugar, chicken broth, cornstarch, and sesame oil. Stir until everything is incorporated. Set it aside for later.
  3. In a large skillet or wok, heat two tablespoons of peanut oil over medium heat. Once hot, add minced garlic, ginger, and dried red chili peppers. Sauté this mixture for 1-2 minutes until you can smell those wonderful aromas wafting through the air.
  4. Add the marinated chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally. You want the chicken to be golden brown and cooked through.
  5. Next, toss in the sliced green onions, diced water chestnuts, and roasted peanuts. Stir-fry for an additional 2-3 minutes. This brings a great crunch and freshness to the dish.
  6. Pour the prepared sauce over the chicken and vegetable mix. Stir well to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and cling beautifully to the mixture.
  7. Remove from heat and garnish your Kung Pao Chicken with fresh cilantro. Serve it hot over a bed of fluffy rice or alongside noodles. Enjoy every bite of your homemade masterpiece!

Nutrition

Calories: 546kcal

Notes

  • Adjust Spice Level: If you prefer a milder dish, reduce the number of dried chilies. You can also remove the seeds for less heat.
  • Use Fresh Ingredients: Fresh vegetables make a big difference. Opt for crunchy bell peppers or colorful carrots for added texture and nutrition.
  • Meal Prep: This dish stores well. Make it ahead of time and store it in the fridge. It tastes even better the next day!
  • Non-Chicken Options: If you're not in the mood for chicken, substitute tofu or shrimp. Both alternatives work well and absorb flavors beautifully.
  • Cook in Batches: If making a larger portion, consider cooking in batches. Overcrowding the pan can lead to steaming rather than stir-frying.

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