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."

Search

Loading...

Sesame Chicken




SESAME CHICKEN
PF Chang's Copycat Recipe

Serves 2

1/2 cup brown rice
1/4 cup honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, minced
1 egg white
2 tablespoons cornstarch
2 small chicken breast, cut into 2 inch pieces
salt & pepper
1 tablespoon vegetable oil
2 green onions, chopped
2 cups broccoli florets

Prepare rice according to package directions. Meanwhile, combine honey, sesame seeds, soy sauce, and garlic together in a small bowl then set aside. In a separate larger bowl, whisk together egg white and cornstarch until smooth. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat. In a small saucepan, steam broccoli until crisp tender then set aside.
Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through. Turn off heat and remove skillet from burner. Add prepared sauce and green onions then toss to combine. Stir in broccoli, then scoop mixture into bowls over cooked rice.

1 comment:

  1. Nope.

    The sauce is watery. The chicken needed a marinade. The chicken pieces are too big.
    The sauce made everything soggy.
    The sesame seeds should be toasted.

    Nope.

    ReplyDelete