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Kung Pao Chicken recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›P.F. Chang's›Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Inspired by P.F. Chang's

Time30m

Serves4

Spicy stir-fried chicken with peanuts and vegetables.

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Ingredients

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Kung Pao Chicken Ingredients

1 1/8 lb (500 grams) Chicken breast, diced

3 1/2 oz (100 grams) peanuts, roasted

1 pieces Bell pepper, diced

1 pieces Zucchini, diced

3 pieces Green onions, chopped

3 cloves Garlic, minced

1 tablespoon Ginger, minced

4 tablespoons Aged soy sauce

1 tablespoon Rice vinegar

1 tablespoon hoisin sauce

2 teaspoons Cornstarch

1 teaspoon Red pepper flakes

2 tablespoons Tuscany sunflower oil

to taste Celtic sea salt

to taste black pepper

Method

Preparation Directions

1

Marinate the Chicken

In a bowl, combine the diced chicken breast with soy sauce, rice vinegar, hoisin sauce, cornstarch, salt, and black pepper. Mix well and let marinate for at least 15 minutes.

2

Stir-Fry the Chicken

Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

3

Cook the Vegetables

In the same pan, add garlic, ginger, bell pepper, and zucchini. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

4

Combine Everything

Return the chicken to the pan, add peanuts, and red pepper flakes. Stir everything together and cook for another 2-3 minutes.

5

Garnish and Serve

Finish by adding chopped green onions and serve hot with rice or noodles.