PF Chang’s(™) Kung Pao Chicken

Today I have a secret recipe for an authentic Chinese dish served at P.F. Chang’s China Bistro.  Kung Pao chicken is sweet, spicy and well balanced in flavor.  Pieces of chicken breasts are stir fried in a wonderful sauce with peanuts mixed in.  Serve over steamed white rice.

You can find more secret recipes from P.F. Chang’s in our Secret Recipe Archive: Go Here

Enjoy!

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New Secret Recipe
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PF Chang’s(™) Kung Pao Chicken
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1 lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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P.F. Chang’s(™) Beef a la Sichuan

Today I have a secret recipe for a spicy dish served at P.F. Chang’s.  A fiery pepper sauce is wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery.  You can adjust the heat of this dish by using more or less red pepper flakes.  To complete your meal serve this dish with some white or brown rice.

You can find more secret recipes from P.F. Chang’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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P.F. Chang’s(™) Beef a la Sichuan
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1lb flank steak (thinly sliced)
4 medium celery ribs
2 medium carrots
1 green onion
¼ cup peanut oil
¼ cup cornstarch
½ teaspoon red pepper flakes
1 ½ teaspoons sesame oil

Sauce-
3 tablespoons soy sauce
2 tablespoons hoisin sauce
½ teaspoon Chinese hot mustard
1 teaspoon rice wine vinegar
½ teaspoon chili oil
2 teaspoons brown sugar
1 teaspoon garlic (minced)
½ teaspoon fresh ginger (minced)
½ teaspoon red pepper flakes

In a medium bowl combine soy sauce, hoisin sauce, hot mustard, rice vinegar, chili oil,
brown sugar, garlic, ginger, and ½ teaspoon red pepper flakes. Mix well and set aside.

Julienne carrots and celery. Slice the green onions. Place the beef strips into a medium bowl.

Add the cornstarch and toss to coat. Make sure each piece is thoroughly coated. Set aside for 10 minutes.

Heat ¼ cup of peanut oil in a wok or large skillet over medium-high heat.

Add the sliced beef and fry until crispy (about 3-5 minutes) and done to your liking.

Remove with a slotted spoon and drain on a plate lined with paper towels.

Drain the oil from the wok. In the same pan used to cook the beef, add sesame oil over medium-high heat.

Add celery and give it a good stir, then add ½ teaspoon crushed red pepper flakes and stir again, and then add carrots and stir.

Stir-fry the vegetables for 30 seconds.

Add the fried meat and green onions.

Pour in the sauce mixture and bring to a boil.

Cook for 1 minute.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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P.F. Chang’s(™) Shrimp Fried Rice

With today’s secret recipe, you can make one of P.F. Chang’s most popular recipes at home.  This dish is ful of peas, carrots, shrimp and rice that’s seasoned to perfection.  This dish comes together pretty quickly which makes it a great weeknight meal.

You can find more secret recipes from P.F. Chang’s in our Secret Recipe Archive: Go Here

Enjoy!

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New Secret Recipe
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P.F. Chang’s(™) Shrimp Fried Rice
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1/4 teaspoon fine ground mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 teaspoon lite soy sauce (more added at table as desired)
non-stick cooking spray
1/3 cup egg substitute
Salt and pepper, to taste (optional)
4 teaspoons canola oil
1 1/2 cup tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
3 green onions, chopped (use only white part or white plus some of the green if desired)

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.

Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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P.F. Chang’s(™) Garlic Noodles

Today I have a secret recipe for a quick and easy Chinese noodle dish served at P.F. Chang’s.  P.F. Chang’s garlic noodles are the base of some of their more popular dishes like Dan Dan noodles and are a really popular side dish that offers a milder flavor.

You can find more secret recipes from P.F. Chang’s on our forum: Go Here

Enjoy!

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P.F. Chang’s(™) Garlic Noodles  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 pound fresh Chinese noodle
1 tablespoon canola oil
1 tablespoon garlic minced
2 teaspoons sugar
2 teaspoons white vinegar
3/4 cup chicken broth
1 teaspoon red chile flakes
1 teaspoon sugar
2 teaspoons shaohsing wine
2 teaspoons oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 Japanese cucumber julienned on an angle
chopped cilantro optional

Cook the noodles a minute shy of the directions on the bag, drain and keep on a plate while you make the sauce.

In a large skillet heat the canola oil on medium high and cook the garlic until fragrant but not browning, about 20-30 seconds.

Add in the sugar and vinegar and stir to combine.

Toss the noodles in the pan with the canola oil mixture and and remove again while you make the sauce.

You’re going to make the stir fry sauce before adding the noodles back in.

Add in the chicken broth, chile flakes, sugar, shaohsing wine, oyster sauce, salt, cornstarch and sesame oil.

Turn the heat on the pan up to high heat.

Stir to combine the sauce ingredients and let it thicken in the pan for 20-30 seconds.

Add in the noodles and stir fry the noodles until the sauce is completely absorbed.

To julienne the cucumbers cut them (unpeeled into 1/4 inch slices on an angle, then slice them into matchsticks about a 1/4 inch thick.

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


Until Next Time… Be Well!

Kind Regards,

Ron

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