PF Chang's Spicy Chicken {Copycat Recipe} - The Girl on Bloor (2024)

This Copycat PF Chang's Spicy Chicken recipe is the perfect sweet and spicy stir fry served over rice with sesame seeds and scallions!

Ingredients and substitutions

• Canola oil – use any neutral cooking oil like olive oil or grapeseed oil.
• Chicken breast – you can also try making this recipe with shrimp, beef or boneless chicken thighs.
• Cornstarch – potato starch or arrowroot are good alternatives here.
• Green onions – chives provide a similar flavour or you can leave these off altogether.
• Sesame seeds – white or black sesame seeds would both work.
• Sweet chili sauce – use a blend of hot sauce and honey instead for a similar taste.
• Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
• Hoisin sauce – oyster sauce or garlic teriyaki will provide a similar flavour.
• Garlic – fresh minced garlic is best but jarred minced garlic will work in a pinch.
• Chili flakes – feel free to leave these out altogether if you don’t like spice.
• Rice – use your favourite variety of white or brown rice.
• Butter – you can also use a bit of olive oil or margarine to make the rice nice and moist.
• Salt – to taste.

How to make PF Chang's Spicy Chicken

1. Assemble your ingredients.
2. Make the sauce.
3. Toss the chicken in cornstarch.
4. Stir fry the chicken.
5. Add in the sauce.
6. Serve over rice with green onions and sesame seeds.

Making the rice

If you plan to serve the chicken with rice, it will need to be cooked separately. I like to use my rice cooker for this, but there are other options as well.

• Stovetop– To cook the rice in a pan on the stovetop, simply follow the package directions. It will take about 20 minutes for white rice, or 40 minutes for brown or wild rice.
• Slow cooker– Because it can be gummy and sticky if you don’t cook it properly, this is my least favourite way to cook rice.
• Instant Pot– Use my recipe to makeInstant Pot rice. You’ll have fluffy rice in less than 10 minutes!

Or, for a healthier option, you could makecauliflower riceinstead!

Frequently Asked Questions

Storing and reheating

After this dish cools to room temperature, transfer any leftovers to an airtight container. Store them in the refrigerator and use them up within 5 days.

To maintain the chicken’s crispy texture, the best way to reheat leftovers is either in a skillet over medium heat on the stovetop or on a sheet pan in the oven at 350° Fahrenheit. For food safety purposes, be sure to reheat leftovers to an internal temperature of 165° Fahrenheit.

Freezing this recipe

This dish is freezer-friendly and can be kept in the freezer for 3 to 4 months. However, because reheating may change the texture and flavour, it’s best when it’s eaten fresh. If you do freeze it, be sure to thaw it in the refrigerator before reheating it.

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See Also

31 (Really Good) Recipes To Make In March, Now That It's Basically SpringEasy Peanut Sauce RecipeCopycat P.F. Chang's Dan Dan Noodles Recipe | CDKitchen.com10 Best P.F. Chang’s Copycat Recipes

More takeout-inspired recipes

• PF Chang's Lettuce Wraps
• Panda Express Black Pepper Chicken
• Hibachi Chicken

Meal prep tools for this recipe

• Grab someglass meal prep bowls if you plan on storing the leftovers.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.