Yummmmy!! Kung Pao chicken is my favorite dish at PF Changs, so I have been trying to find a recipe just like it! This was SOOOO good, and it tasted just like it...and so much better because it is not deep fried! I put it over white basmati rice, and it was perfect! I will def be making this is regular dinner rotation! I found this recipe on the blog chef website.
I doubled the sauce recipe below, because I LOVE extra sauce to eat with my rice ;)
~1 lb. boneless skinless chicken breasts; cut into 1" pieces
~1 tbsp. cornstarch; for dredging
~2 tsp. sesame oil
~3 tbsp. chopped green onions
~3 garlic cloves; minced
~1/2 tsp. crushed red pepper flakes
~1/2 tsp. powdered ginger (I doubled)
~2 tbsp. rice wine vinegar (I doubled)
~2 tbsp. low sodium soy sauce (I doubled)
~2 tsp. sugar (I doubled)
~1/3 cup dry roasted peanuts
Combine chicken & cornstarch in a small bowl & tosss to coat each piece.
Heat sesame oil in wok over med heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Romove chicken from wok to a platter.
Add chopped green onions & minced garlic to wok & stir fry about 15 seconds.
Combine vinegar, soy sauce, and sugar in a small bowl. Mix well & add the sauce to the wok. (It will thicken as it heats up).
Return chicken to wok & coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions; if desired serve over white rice. Enjoy ;)