tunasalad

Panda Express(™) Kung Pao Chicken

Today I have a secret recipe for an Szechwan-inspired dish served at Panda Express Chinese Kitchen.  Kung Pao chicken is a spicy and flavor-packed dish with chicken, peanuts and vegetables, finished with chili peppers.  Serve this with steamed white or brown rice.

You can always find more secret recipes from Panda Express on our forum: Go Here

Enjoy!

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New Secret Recipe
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Panda Express(™) Kung Pao Chicken
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces
1/4 cup water
1/2 teaspoon salt
1/2 large egg
1/4 cup cornstarch
2 tablespoons vegetable oil
1 teaspoon white wine
2 1/2 tablespoons reduced sodium soy sauce
1/3 cup water
2 1/2 tablespoons vegetable oil , divided use
12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)
1/4 cup diced green onion , white part only, in 1/2-inch pieces
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red chili pepper
1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
1 teaspoon sesame oil
2 ounces dry roasted peanuts ,
1 red bell pepper, cut into 3/4 inch cubes
1 large zucchini cut into 3/4 inch cubes

Combine the chicken, 1/4 cup water, 1/2 teaspoon salt, 1/2 egg, 1/4 cup cornstarch and 2 tablespoons of vegetable oil and refrigerate at least 1 hour.

In a small bowl add the wine, soy sauce and water and set aside.

Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot!

Add 2 tablespoons vegetable oil.

Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds.

Remove the chicken from the pan, add another 1/2 tablespoon of oil and the red bell pepper and zucchini.

Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked.

Remove vegetables and add the chili peppers.

Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil.

Stir for 2-3 seconds and immediately add the wine/soy/water mixture.

Bring it to a boil, then add the cornstarch and water mix and stir until it has thickened.

Add the chicken and vegetables back in, stir to combine.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Panda Express(™) Honey Walnut Shrimp

Today I have a secret recipe for a tasty dish served at Panda Express Chinese Kitchen.  This wonderful dish features large tempura-battered shrimp, wok-tossed in a honey sauce and topped with glazed walnuts.  This creates and irresistible combo of sweet and crispy goodness.

Serve this dish with steamed rice or fried rice by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Panda Express(™) Honey Walnut Shrimp
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 cup water
2/3 cup sugar
1/2 cup walnut halves
4 egg whites
2/3 cup cornstarch
1/4 cup mayonnaise
1 pound large shrimp, 18-20 count, peeled and deveined
2 tablespoons honey
1 tablespoon sweetened condensed milk
1 cup vegetable oil for frying
scallions for topping, optional

In a small saucepan, add the water, sugar and walnuts and bring to a boil.

Boil for two minutes and remove the walnuts and place on a dish to dry.

Whisk the egg whites until they are foamy then add cornstarch and continue whisking until well combined.

Add the shrimp to the batter and one at a time using a fork pick up 1 shrimp at a time allowing it to drip off so that the shrimp has a thin coating and maintains it’s shape.

Heat the oil in a medium sized pot on medium high (350 degrees F) and fry until light golden brown, 4-5 minutes.

To make the sauce, add the honey, mayonnaise and sweetened condensed milk and whisk to combine.

Add the fried shrimp to the sauce and coat with a large spoon.

Place into your serving plate and top with the candied walnuts.

Serve immediately with steamed rice.

Optionally you can top with sliced scallions.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Panda Express Cream Cheese Rangoon Wontons

Today’s secret recipe is for a tasty appetizer served at Panda Express.  Cream cheese rangoons are prepared with a crisp wonton wrapper filled with a mixture of soft cream cheese and green onions.  These make a great snack and are perfect for serving at your next party.  These rangoons easily come together with 4 simple ingredients.

Serve these with a side of sweet and sour sauce for dipping.  You can make your own sweet and sour sauce with this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Panda Express Cream Cheese Rangoon Wontons
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Vegetable shortening or oil, for frying
1 (8-ounce) package cream cheese, softened
1 1/2 tablespoons thinly sliced scallions (green onions)
Garlic powder (optional)
Wonton wrappers

Heat enough vegetable shortening or oil to fill 2 to 3 inches in a medium pot to 350 degrees F. If you have an electric fryer, you can use that.

Beat together the cream cheese and scallions. If desired a touch of garlic powder may be added for additional flavor. Spoon about 1 teaspoon of cream cheese mixture onto a wonton wrapper. Fold the wonton by brushing a little water over all of the edges of the wonton skin. Fold the wonton diagonally into a triangle. Be sure to seal all of the edges completely; this will keep the filling from running out of the wonton when being cooked. Take the two opposite corners and press and twist them together. You may need to tack them together by brushing with a little water.

When the shortening is heated, you can use a thermometer and test to see that it is 350 degrees F, or you may test with a small piece of wonton wrapper. If the wrapper bubbles immediately when dropped into the hot fat, it is ready. Drop only 4 or 5 pieces at a time into the hot fat. After about 1 minute, the wonton will begin to brown, then it will brown rapidly, so be careful to remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton. Carefully remove the wontons and drain briefly on paper towels before serving.

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Panda Express Chow Mein

Today’s secret recipe will show you how to prepare Panda Express’ chow mein.  Chow mein is a popular Chinese dish of stir-fried noodles with shredded cabbage, bean sprouts, celery and a flavorful sauce.

This recipe can be whipped up in a few minutes and tastes just as good as at the restaurant.  You can serve this dish as a side dish, or make it into an entree by adding some shrimp, diced pork or chicken.

We have many more Panda Express recipes on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Weird Asian Spice Clinically Shown To Help Reverse Diabetes…
Learn how you can eat the foods you love without the guilt by adding a few dashes of a delicious, flavorful spice, and be on your way to normalizing your blood sugar: Go Here
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New Secret Recipe
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Panda Express Chow Mein

2 tbsp. peanut or vegetable oil, divided
4 sliced scallions
3 cups coarsely shredded napa cabbage
1/2 cup bean sprouts
1/2 cup sliced celery
1/4 tsp. sugar
one cup chicken broth
1 tbsp. soy sauce
1/2 tbsp. untoasted sesame oil
1 tbsp. corn starch
2  tbsp. water
red pepper flakes, to taste
1/2 pound dry chow mein noodles

Prepare chow mein noodles according to the package directions. Drain, toss with a tbsp. peanut or vegetable oil and set aside.

Heat a tbsp. peanut or vegetable oil in a wok or large skillet. Add scallions, cabbage, spouts and celery and stir-fry for about three minutes, or until vegetables start to wilt. Remove vegetables from pan and set aside.

Add cooked chow mein noodles to wok or skillet and stir fry for about two minutes, until hot. Return vegetables to the pan with noodles.

Combine sugar, broth, soy sauce and sesame oil in a small bowl. Pour over mixture in the wok, and stir to coat.

Combine corn starch and water in a small bowl. Add to pan, stirring until sauce thickens.

Season with red pepper flakes to taste, and serve.

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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