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."




Coconut Curry Chicken

Pei Wei Recipe

Serves 4

6-8 chicken tenderloins thawed, pounded and then cut into thirds
1 can bamboo shoots/water chestnuts
2 (14 oz) cans coconut milk
1 medium onion cut in chunks
2 different colored bell peppers cut in chunks
5-7 stalks bok choy cut in chunks
1/4 lb green beans cut in half
1/3 can of the green curry paste

Start desired amount of rice on stove 20 minutes before you start doing everything else. When rice is finished whisk together curry paste and coconut milk in a skillet and let simmer for 3-5 minutes. Add chicken and cut up the vegetables while chicken is cooking. When chicken is cooked thoroughly, add the vegetables and cook until desired consistency of vegetables is achieved. Serve with rice!

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