I am a picky eater when it comes to anything Chinese and we’ve never been able to create a dish at home that was something we wanted to make over and over again! So when we got this jar of P.F. Chang’s Kung Pao sauce from Influenster to try out, I had high hopes! And let me tell ya – it delivered TENFOLD! They sent us a sample recipe to try (which you can download HERE) but with the hubby being a self-made chef, he wanted to try his hand at something that was “his own”. He knocked it out of the park, ladies!!
P.F. Chang’s Home Menu line has four sauces (Sesame, Mongolian, Teriyaki and Kung Pao) that you can choose from and so far we have sampled the Kung Pao and the Teriyaki and BOTH of them have pleased everyone in our house. I assumed that the Kung Pao would be a bit spicy due to the red chilies that are in it, but it wasn’t at all.
We started by generously seasoning our chicken thighs with garlic, turmeric, curry and ginger. You can also use chicken breasts.
You can grill the chicken or use a little bit of oil and butter and fry them in a pan. While you’re cooking the chicken, make some rice and also steam some broccoli and carrots.
Once the chicken is cooked throughly and has rested for 5 minutes, dice it into small pieces and add Drizzle some Kung Pao sauce over it.
While the chicken sits with the sauce, take the same pan and use a little bit of water and sauce to deglaze the scrapings in the pan that you fried the chicken in. If you’re not careful, you can burn the sauce. You want to cook it just enough to get the scrapings off the bottom of the pan.
At this point you can add your rice and vegetables and add some more sauce as needed.
Add the chicken, heat thoroughly and it’s ready to enjoy!!