Prep Time: 20 min | Cook Time: 20 min | Serves: 4
One of my favorite Chinese dishes is Kung Pao Chicken. It is a really nice stir-fried Chinese dish with chicken, vegetables and chili peppers. The first time I ate this delicious meal was in P.F. Chang’s. It was the place where I celebrated my first anniversary. I love it with a little spice and with some rice.
I’ve since decided to make my own variation of this delicious meal at home. It definitely feeds the craving of P.F. Chang’s and we save money by making it ourselves. Here are the directions.
2 cups of rice (it can be white or brown)
5 pieces of chicken thighs
5 cloves of garlic
1 green bell pepper
1 full onion
Red Pepper Flakes
Chili (for color)
Kikkoman Soy Sauce (reduced sodium)
PF Chang’s Kung Pao Sauce (14.2 oz jar)
1. Cook the rice separately. I use the Instant Pot and put it on the rice setting which is about 12 minutes. If you use brown rice, put the setting manually to 20 minutes. You can put a pinch of salt inside to add flavor to the rice.
2. Mince the garlic, onions, and green peppers. Then sauté them in a pot over medium heat with olive oil and soy sauce. Season with salt, ginger, and chili (for color). Do this for about 5-7 minutes.
3. Chop the chicken into small bite size pieces and then add them to the already sautéed vegetables. If you want to cook them separately you can do that first and then add them to the veggies. Let simmer until fully cooked. Sprinkle a little more soy sauce or seasonings as needed.
4. Add the entire P.F. Chang Kung Pao sauce bottle into the mix and let it simmer for about 4-5 minutes.
5. Serve with rice.
Taste and Enjoy!