P.F. CHANG'S SPICY CHICKEN
P.F. Chang's Spicy Chicken is the perfect copycat dinner. It's tangy, spicy, and slightly sweet with pineapple juice, chili sauce, green onions, and vinegar.
Provided by Sabrina Snyder
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Cut the chicken into matchstick sized pieces and toss with cornstarch.
- Heat 1 inch of oil in large skillet on high heat and fry the chicken in batches until cooked (you are not looking to brown them, just cook them until crisp), about 3-4 minutes.
- Remove chicken to a plate and drain oil, leaving 1 tablespoon or so behind to make sauce.
- Add garlic and half the green onions to a large skillet or wok, cooking for 30 seconds until fragrant.
- Whisk in the pineapple juice, sweet chili sauce, white vinegar and crushed red pepper flakes.
- Bring to a boil and cook for 2-3 minutes until slightly thickened.
- Add in the chicken and stir to combine, cooking 2 minutes until sauce is thickened. If sauce is still thin add 1 teaspoon cornstarch to 1 tablespoon water and add it to the skillet, stir and cook until thickened.
- Stir in remaining green onions and serve immediately.
Nutrition Facts : Calories 329 kcal, Carbohydrate 12 g, Protein 6 g, Fat 29 g, SaturatedFat 23 g, Cholesterol 18 mg, Sodium 127 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
P.F. CHANG'S SPICY CHICKEN RECIPE
Source: Posted by LladyRusty 30 January 2001 at 4:00am - from P.F. Chang's, Roseville, California - Executive Chef D. J. Cheeks
Provided by casseh
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Diced chicken breast lightly coated with potato starch.
- Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
- Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
- * Add spices to taste.
Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 3.7, Cholesterol 45.9, Sodium 71.1, Carbohydrate 10.2, Fiber 0.2, Sugar 7.5, Protein 15.2
DAVE'S SPICY NOODLE SOUP
This is a rendition of the PF Chang's spicy chicken noodle soup, or the Pin Noodle Soup or war wonton soup. Basic stock is the same, just vary the ingredients... One ingredient I listed is Rice noodles. What I meant was this: "NEN DZEM FEN Short hand-rolled fresh rice noodles, also called silver pin noodles, are sold in 1-pound bags or pouches. Look in refrigerator section, buy up to two days before using, and store in refrigerator. These don't need soaking or boiling-just stir-fry with meats and vegetables until just heated through." -- http://www.saveur.com/article/Techniques/Noodle-Basics -- I also recommend using this other recipe, though I stick to mine generally: -- http://www.youtube.com/watch?v=KN3kJ7He_X0 --
Provided by David Hawkins
Categories Clear Soup
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- If you prefer, you can substitute chinese pork meatballs for the chicken, and if so, just skip the roasted chicken steps below. Also a great base for Wonton Soup, just make wontons you like and use the stock.
- Purchase a small frier no more than 4 pounds rub the skin with salt, pepper and garlic powder and roast in an oven at 425 for 1 hour, skin on. (Use a thermometer on the chicken, it should be about 160 degrees when done). If you are not using a whole chicken, cut the weight down to about 2 pounds as I did in the updated recipe.
- Once chicken is done, cut into pieces and remove skin and bones. (You may prefer to just use a few skin on chicken breasts with no bones to make this easy.).
- In a pot, saute the garlic in the oil. Just heat through, don't brown it or burn. About 1 minute.
- Slice the Mushrooms before adding to stock in the next step.
- Place all the chicken (except what you steal since it smells so good) into a large pot with the six cups of broth and all remaining ingredients.
- Simmer for about 10 minutes.
- Add rice noodles and cook for about another 10 minutes (just the duration of the time on the package for cooking the noodles) and serve. Note, use FRESH noodles, not dry. If you use dry, as many folks have commented, it will overwhelm the soup. I have adjusted the recipe to reflect this fact. I always use fresh.
Nutrition Facts : Calories 405.4, Fat 18.4, SaturatedFat 5.2, Cholesterol 85, Sodium 1196.5, Carbohydrate 28.9, Fiber 1.3, Sugar 2.2, Protein 27.4
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