Kung Pao Stir Fry
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 50 mg | 5% |
Carbohydrate | 26 g | 9% |
Cholesterol | 72 mg | 24% |
Total Fat | 19 g | 30% |
Iron | 2 mg | 13% |
Calories | 399 kcal | 20% |
Sodium | 1117 mg | 47% |
Protein | 32 g | 63% |
Saturated Fat | 3 g | 15% |
Sugars | 17 g | 2% |
Vitamin C | 130 mg | 217% |
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.
For extra heat, add 1 teaspoon crushed red chili flakes when cooking the vegetables.
Kung Pao Stir Fry