P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Chicken Lo Mein




CHICKEN LO MEIN
PF Chang's copycat Recipe

Serves 2

4 oz dry spaghetti
1 tablespoon oyster sauce
2 tablespoons soy sauce
1/4 cup chicken broth
pinch of red pepper flakes
1 tablespoon canola oil, divided
1 large chicken breast, cut into strips
salt & pepper
1 large carrot, thinly sliced
1 large celery stalk, thinly sliced
4 oz mushrooms, sliced
1 cup broccoli florets
2 green onions, chopped

Cook spaghetti in a large pot of salted boiling water until al dente. Drain then set aside. Combine oyster sauce, soy sauce, chicken broth, and red chili pepper flakes in a small bowl then set aside. Season chicken strips with salt & pepper then set aside. Heat an electric wok to 375 degrees, or a very large skillet over high heat. Add 1 teaspoon oil then add chicken and cook until no longer pink in the center. Remove to a plate and set aside.

Heat another teaspoon of oil in the wok then add carrots and celery. Cook until slightly tender. Add remaining teaspoon of oil then add mushrooms, broccoli, and green onion. Cook until vegetables are tender, about 3 minutes. Add cooked chicken and noodles back into the wok. Pour in sauce, then mix together well, and serve.

1 comment:

  1. definitely giving this one a try. printed and pinned! thanks!

    Christine :)
    http://www.myepicureanadventures.com

    ReplyDelete