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KUNG PAO CHICKEN

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons minced fresh ginger
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • 1 cup chopped red bell pepper
  • 1 cup chopped yellow bell pepper
  • 1 cup sliced celery
  • 1/2 cup dry roasted peanuts
  • 3/4 cup P.F. Chang's® Kung Pao Sauce
  • 2 sliced green onions
DIRECTIONS

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add chicken to skillet and cook until no longer pink, about 4 minutes. Transfer to a clean bowl.

Add the remaining tablespoon of oil, 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.