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Copycat PF Chang’s Pepper Chicken

All the bold ginger-garlic flavor of the original — just made with chicken. Same one-pan, 30-minute magic, same anti-inflammatory goodness.

INGREDIENTS

  • 1.5 pounds boneless skinless chicken thighs (or breasts), cut into thin strips
  • 3 tablespoons avocado oil, divided
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 4 garlic cloves, minced
  • 1 tablespoons fresh ginger, grated
  • 3 tablespoons low-sodium tamari (or coconut aminos)
  • 0.5 cups low-sodium chicken broth
  • 1 teaspoons sesame oil
  • 1 teaspoons raw honey
  • 1 tablespoons arrowroot powder (or cornstarch)
  • 1 teaspoons black pepper, freshly cracked
  • 0.5 teaspoons red pepper flakes (optional)
  • 2 cups cooked brown rice, for serving
  • 1 tablespoons sesame seeds and green onions, to garnish

STEPS

  1. Make the sauce: Whisk together 3 tablespoons low-sodium tamari (or coconut aminos), 0.5 cups low-sodium chicken broth, 1 teaspoons sesame oil, 1 teaspoons raw honey, 1 tablespoons arrowroot powder (or cornstarch), and 1 teaspoons black pepper, freshly cracked in a small bowl. Set aside.
  2. Cook the chicken: Heat 3 tablespoons avocado oil, divided (2 tbsp) in a large skillet or wok over medium-high heat. Add 1.5 pounds boneless skinless chicken thighs (or breasts), cut into thin strips in a single layer — work in batches if needed. Cook 4–5 minutes without stirring to get a good sear, then flip and cook another 3–4 minutes until cooked through with no pink. Transfer to a plate.
  3. Cook the vegetables: Add remaining 1 tbsp 3 tablespoons avocado oil, divided to the pan. Add 1 yellow onion, sliced and cook 2 minutes. Add 1 red bell pepper, sliced, 1 green bell pepper, sliced, 4 garlic cloves, minced, and 1 tablespoons fresh ginger, grated. Stir-fry 3–4 minutes until peppers are just tender with a little crunch.
  4. Bring it all together: Return the chicken to the pan. Pour the sauce over everything and toss to coat. Add 0.5 teaspoons red pepper flakes (optional) if using. Simmer 1–2 minutes until the sauce thickens and turns glossy.
  5. Serve: Spoon over 2 cups cooked brown rice, for serving and finish with 1 tablespoons sesame seeds and green onions, to garnish. Serve immediately.

NOTES
Thighs vs. breasts: Thighs stay juicier and are more forgiving — great if you tend to overcook chicken. Breasts work perfectly too, just don’t overcook them (pull at 165°F internal temp).

Protein per serving: approximately 38g with thighs, 40g with breasts.