Kung Pao Stir Fry
Main Entree
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
Directions
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.
Notes
I used 1 lb, 6 oz of chicken for the 3 of us and it was about the right amount.
All 3 of us really liked this.
Make sure not to cut the chicken pieces too large.
Need to cut back a little on the pepper - Jill said it was too hot.
Still need to find a good way to crisp up the chicken. I used corn starch/soy sauce coating and it only helped a little. Need to find another method.