The other day I came home to find a box from Influnster. It was a bottle of P.F. Chang's Home Menu, Kung Pao Sauce with a stir fry recipe.
2 Tbl Vegetables Oil
1 lbs bonless, skinless chicken breast, cut into bite size pieces
Salt and pepper
2 tsp minced garlic, divided
2 tsp minced ginger, divided
1 chopped red pepper
1 chopped yellow pepper
1 stalk sliced celery ( I used a squash instead )
3/4 cup P. F. Chang's Home Menu Kung Pao Sauce
1/2 cup dry roasted peanuts, ( I used pan roasted almonds )
2 sliced green onions ( I used 3 )
Heat 1 Tbl vegetable oil in wak or large skillet over medium high heat. Add chicken to skillet, season with salt and pepper. Cook for 4 minutes or until no longer pink. Add 1 Tbl of garlic and ginger, cook for about 30 seconds. Transfer chicken to a bowl.
Add remaining oil, garlic and ginger to skillet and cook for 30 seconds. Add vegetables and cook for 3 minutes or until veggies are lightly browned.
Add chicken back to the veggies, leaving juices behind. Add 3/4 cup P. F. Chang's Home Menu Kung Pao Sauce and peanuts to skillet. Cooking about a minute until sauce starts to thicken. Remove from heat and stir in green onions.