P.F. Chang's Recipes (2024)

  • 1

    60

    VOTES

    Chicken Lettuce Wraps

    P.F. Chang's Recipes (1)

    Photo: flickr / CC0

    8 fresh shiitake mushrooms
    1 teaspoon cornstarch
    1 teaspoon soy sauce
    2 teaspoons dry sherry
    2 teaspoons water
    salt and pepper
    1 1/2 lbs ground chicken
    5 tablespoons oil
    1 teaspoon fresh ginger , minced
    2 garlic cloves , minced
    2 green onions , minced
    2 small dried chilies (optional)
    1 (8 ounce) can bamboo shoots , minced
    1 (8 ounce) can water chestnuts , minced
    1 (2 ounce) package cellophane noodles , prepared
    * Cooking Sauce
    3 tablespoons hoisin sauce
    1 tablespoon soy sauce
    1 tablespoon dry sherry
    2 tablespoons oyster sauce
    2 tablespoons water
    1 teaspoon sesame oil
    1 teaspoon sugar
    2 teaspoons cornstarch
    12 leaves iceberg lettuce , cups

    - Cut and discard woody stems from mushrooms.
    - Mince mushrooms; set aside.
    2
    Mix all ingredients for cooking sauce in bowl, and set aside.
    - In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken; stir to coat chicken thoroughly.
    - Stir in 1 tsp oil; let sit 15 minutes to marinate.
    - Heat skillet over medium-high heat. Add 3 tbsp oil and add chicken; stir fry for 3-4 minutes. Remove from pan and set aside.
    - Add 2 tbsp oil to pan and add ginger, garlic, chilies if desired, and onion; stir fry about a minute or two.
    - Add mushrooms, bamboo shoots and water chestnuts; stir fry another 2 minutes.
    - Return chicken to pan.
    - Add mixed cooking sauce to pan; cook until thickened and hot.
    - Break cooked cellophane noodles into small pieces and put into serving dish.
    - Pour chicken mixture on top of noodles; spoon into lettuce leaf and roll.

    60 votes

  • 2

    23

    VOTES

    P.F. Chang's Wonton Soup

    -2 chicken breast halves without skin, cubed
    -1 lb medium shrimp, tail off, fresh or frozen
    -1 cup fresh spinach, torn in small pieces
    -1 cup sliced mushrooms
    -1 x 8 oz can water chestnuts, drained
    -1 tbsp Chinese rice wine, or dry sherry
    - 2 tbsp soy sauce
    - green part only 1 tspn finely chopped green onion
    -4 cups chicken stock
    -1 tspn finely chopped fresh ginger
    -l tspn light brown sugar

    * Homemade Wontons:

    - 24 wonton wrappers
    - 6 oz pork, coarsely chopped
    - 8 medium shrimp, coarsely chopped
    - 1 tbsp Chinese rice wine, or dry sherry
    - 1 tbsp soy sauce
    - 1 tspn finely chopped green onion, green part only
    - 1 tspn finely chopped fresh ginger
    - l tspn light brown sugar

    - Bring chicken stock to a rolling boil; add all ingredients.
    - Cook until chicken and shrimp are cooked through for 10 minutes.
    - Homemade Wontons: In a bowl, mix chopped pork and ground shrimp with brown sugar, rice wine or sherry, soy sauce, scallions and chopped ginger;blend well and set aside for 25-30 minutes. Place 1 tsp of filling in the center of each wonton wrapper. Wet edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over.
    - Add wontons to boiling chicken stock and cook for 4-5 minutes; transfer to individual bowls and serve.
    - Garnish with thinly sliced green onions.

    23 votes

  • 3

    24

    VOTES

    Kung Pao Shrimp

    P.F. Chang's Recipes (3)

    Photo: flickr / CC0

    9 ounces shrimp, peeled and deveined
    1 tablespoon Asian chili sauce (Sriracha or Sambal)
    1 carrot, chopped
    1 medium onion, chopped
    1 long hot pepper, chopped
    3 garlic cloves, minced
    3 green onions, cut in small pieces
    3 dried chilies
    1 tablespoon vegetable oil or peanut oil
    1 cup chicken stock
    1 tablespoon soy sauce
    Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water)
    1 tablespoon peanuts

    - Mix shrimp with the sriracha sauce; set aside.
    - Mix chicken stock and soy sauce together; set aside.
    - In a large skillet over medium-high heat, add shrimp and half the oil.
    - Sauté for 2-3 minutes on first side and another minute or two on the second side; remove shrimp from the pan and set them aside.
    - Add all vegetables to pan with remaining oil and dried chilies.
    - Sauté over high heat for 3 minutes; stir frequently.
    - Add chicken stock, soy sauce and cornstarch slurry to the pan; allow to simmer for a minute or so
    - Add shrimp back to the pan; simmer for another minute.
    - Stir in peanuts and serve; garnish with additional scallions if desired.

    24 votes

  • 2 teaspoons vegetable oil
    1/2 teaspoon ginger , minced
    1 tablespoon garlic , chopped
    1/2 cup soy sauce
    1/2 cup water
    3/4 cup dark brown sugar
    vegetable oil , for frying (about 1 cup)
    1 lb flank steak
    1/4 cup cornstarch
    2 large green onions

    - Sauce: Heat 2 tsp of vegetable oil in a medium saucepan over medium-low heat.
    - Add ginger and garlic to pan; quickly add soy sauce and water before garlic scorches.
    - Dissolve brown sugar in the sauce; raise the heat to medium and boil sauce for 2-3 minutes or until sauce thickens.
    - Remove it from heat.
    - Slice steak into 1/4-inch thick bite-size slices.
    - Dip steak pieces into cornstarch to apply a thin dusting to both sides of each piece of beef.
    - Let beef sit for 10 minutes so that cornstarch sticks.
    10
    - As beef sits, heat up one cup of oil in a skillet over medium heat.
    - Add beef to oil; sauté for 2 minutes, or until beef begins to darken on edges.
    - Stir meat to cook evenly.
    - After 2 minutes, use a large spoon to take meat out and onto paper towels; pour oil out of the skillet.
    - Put pan back over heat, dump meat back; simmer for a minute.
    - Add sauce, cook for a minute while stirring; add all green onions.
    - Cook for another minute; remove beef and onions with spoon to a serving plate.

    19 votes

  • 5

    16

    VOTES

    Honey Seared Chicken

    P.F. Chang's Recipes (5)

    Photo: flickr / CC0

    * Batter
    4 ounces flour
    2 1/2 ounces cornstarch
    1 egg
    6 ounces water
    1/8 teaspoon baking soda
    1/8 teaspoon baking powder

    * Chicken Seasoning
    1 lb boneless chicken breast , cut up
    1 tablespoon light soy sauce
    1/8 teaspoon white pepper
    1/4 teaspoon kosher salt
    1 tablespoon cornstarch

    * Sauce
    1/2 cup sake (rice wine)
    1/2 cup honey
    3 ounces rice vinegar
    3 tablespoons light soy sauce
    6 tablespoons sugar

    - Batter: Mix the ingredients together thoroughly; let sit in the refrigerator for 2 hours.
    - Coat chicken with seasonings; marinate in the refrigerator for 20 minutes.
    - Coat chicken with batter and fry in oil.
    - Sauce: Mix ingredients together; when ready to eat, mix 1/4 cup water with 1/4 cup cornstarch.
    - Bring sauce to a boil and add the cornstarch mixture slowly; boil 1-2 minutes.
    - Coat cooked chicken with the sauce.

    16 votes

  • 6

    12

    VOTES

    Szechwan Chicken Chow

    P.F. Chang's Recipes (6)

    Photo: Metaweb / CC-BY

    - 4 ounces ground chicken (cooked)
    - 14 ounces chow fun noodles (wide rice noodle)
    - 2 teaspoons minced scallions
    - 1 teaspoon minced garlic
    - 1 teaspoon chili paste
    - 1 teaspoon Szechwan preserved vegetables (can be found at Asian market)
    - 2 teaspoons shredded black fungus mushrooms
    - 1 teaspoon Sesame oil

    Sauce
    - 3 teaspoons soy sauce
    - 2 teaspoons vinegar
    - 2 teaspoons sugar
    - 1 teaspoon oyster sauce
    - 1 teaspoon mushroom soy sauce
    - 2 teaspoons water

    - Separate the noodles; cover with plastic wrap until ready for use.
    - Heat the wok; add 2 teaspoons vegetable oil.
    - Stir fry garlic and chili paste for 6 seconds.
    - Add ground chicken; stir fry with garlic and chili paste.
    - Add black fungus mushrooms and sauce; stir-fry for10 seconds.
    - Separate noodles and mix into wok a handful at a time.
    - Continue cooking for 2-4 minutes or until noodles are hot.
    - Mix in sesame oil before serving.
    - Garnish with Szechwan preserved vegetables and minced scallions. Makes 2 servings.

    12 votes

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