01.02.20

Whole30 Chang’s Spicy Chicken

Whole30 Chang's Spicy Chicken

Growing up, my family were very loyal PF Chang’s customers. We loved going for the family-style dinners and getting an assortment of our favorite things on the menu: Mongolian beef, lettuce cups, string beans, and my personal favorite… the Chang’s Spicy Chicken. So it was a must to recreate my go-to dish into this Whole30 Chang’s Spicy Chicken.

The Chang’s Spicy Chicken is spicy, tangy, and a little sweet– but absolutely delicious! Since I can remember, I’ve always loved spicy food and this was one of my favorite spicy dishes to feast on! You guys know how much I love to recreate my childhood favorites, so it was a no brainer for me to recreate the Chang’s Spicy Chicken in my own kitchen. I’ve adapted it to be Whole30, and it turned out quite lovely! I will say that it was hard to get it as sweet as I’d like to, but that is just life on the Whole30. However, for a whole30 rendition, it’s as close as it gets and regardless– freaking delicious!

If you’re a spicy food lover like me, try this simple and delicious chicken stir fry! It goes well with cauliflower rice and some sauteed green beans, snap peas, or steamed broccoli! No need to call in take-out, you can make Whole30 Chang’s Spicy Chicken right at home!

Like this recipe? Here are more P.F. Chang’s-inspired recipes you might love: Whole30 Mongolian Beef Stir Fry, Thai Red Curry Shrimp Lettuce Wraps, Whole30 Chicken Lettuce Wraps.

P.F. Chang's Spicy Chicken

Whole30 Chang's Spicy Chicken
Serves: 4 people
Print
5 from 2 votes

Ingredients

For the Chicken Stir Fry:

  • 2 lb boneless, skinless chicken breast
  • 4 tbsp avocado oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper (Black pepper is fine too)
  • 1 tbsp arrowroot flour
  • 4 green onions, thinly sliced (Save about 2 tbsp for garnish)

For the sauce:

  • 1/4 cup coconut aminos
  • 1 tsp fish sauce
  • 3 cloves minced garlic
  • 2 tbsp rice vinegar
  • 1 tbsp ketchup (I use Primal Kitchen)
  • 1/4 tsp cayenne pepper (Add more, to taste, depending on your heat preference)
  • 1/2 tsp chili flakes (Add more, to taste, depending on your heat preference)
  • 2 tbsp pineapple juice (From a can of pineapple chunks)
  • 1/2 tsp toasted sesame oil
  • 1 tsp arrowroot

Instructions

  • Place chicken on a cutting board and cover with saran wrap. Using a meat mallet or the bottom of a skillet, pound until chicken it is an even 1/4-in thick. Discard the plastic wrap, then cut chicken into 1-inch cubes.
  • Place the cubed chicken in a large bowl and add 2 tbsp of the avocado oil, the salt, pepper and arrowroot. Toss until well combined. Set aside.
  • In a separate small bowl, combine the coconut aminos, fish sauce, garlic, rice vinegar, ketchup, cayenne, chili flakes, toasted sesame oil, pineapple juice and arrowroot. Whisk until well combined and the arrowroot has dissolved in the mixture. Set aside.
  • In a large skillet over medium-high heat add your remaining 2 tbsp of avocado oil. Once heated, add your chicken in a single layer (You'll likely need to do this in 2 batches) and cook until a brown crust forms on both sides and the chicken is cooked through; about 3 minutes on each side. Transfer the cooked chicken to a clean plate and set aside until all of your chicken is cooked through.
  • Once all chicken is browned, add it back into the hot skillet. Whisk the sauce once more to ensure it's well combined, and pour into the skillet with the chicken. Add about 3/4 of the green onions (reserve the rest for garnish) and cook, stirring, until sauce thickens and chicken is well-coated in the sauce, 3 to 4 minutes.
  • Serve as desired and top with remaining green onions. enjoy!

5 Comments

  • Reply
    Suzanne Burton
    January 19, 2021 at 6:26 pm

    Do you have the nutrition info for your recipes?

    • Reply
      Alex
      January 19, 2021 at 8:11 pm

      I do not but someone else may have calculated for this recipe!

  • Reply
    Rachel
    January 13, 2021 at 12:53 am

    5 stars
    I feel like I have only survived three rounds of W30 thanks to your recipes. This was no exception! We halved the amount of meat so we had double sauce and added pineapple chunks and bell peppers as well and served on top of cauliflower rice. Not too spicy for those worried about heat.

  • Reply
    Alex
    November 30, 2020 at 2:59 pm

    5 stars
    First of all.. I have to thank you for all you do! I’m a newlywed who has never cooked a day in her life and you have taught me everything!!! My husband thinks I’m a pro because all of your recipes are SO delicious. Our three favorites are of course this Changs Spicy Chicken, the Tikka Masala, and the Texas-Style Brisket tacos (they taste JUST like mias!!). This might be a very dumb question but being brand new to cooking, I thought I’d try and ask.. Do you think there is a way I can use the instant pot for the Changs Spicy Chicken? I wasnt sure if I could do it similar to how you do the Tikka Masala? Thank you so much again!

    • Reply
      Alex
      November 30, 2020 at 4:03 pm

      I would have to test that method– usually for stir frys I like to keep it on the skillet and doing this in the IP I would have to change the cook method for sure.

    Leave a Reply & Rating

    Recipe Rating




    You Might Also Like

    SDC Instagram