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 Stir Fry



CHICKEN STIR FRY
Stir Crazy Restaurant Copycat Recipe

Sauce
1 slice of onion
1 slice of red bell pepper
1 small chill pepper
large garlic clove
1/2 cup soy sauce
firmly packed 1/4 cup brown sugar
2 tablespoons molasses
2 tablespoons sweet chill sauce
1 teaspoon ground ginger
1 teaspoon ground coriander seed
1/4 teaspoon turmeric
2 tablespoon lemon juice
1 1/2 tablespoons cornstarch + water
1 or 2 teaspoon oil

Stir Fry
1 chicken breast
4 oz green beans
1 medium to large carrot
1 red bell pepper
1 yellow bell pepper
1 large onion
3 spring onions
8 mushrooms
handful bean sprouts
2 tablespoons oil

Finely mince the chill pepper (use less if you’re not into spicy foods), bell pepper, onion and garlic. Heat 1 or 2 teaspoon oil and lightly saute the vegetable mix until the onions turn translucent.
Add the spices and cook them along to get the flavors going. Pour in the soy sauce, molasses, brown sugar, chill sauce, water and stir well. Bring it to a boil and simmer over low heat for about 5 minutes. 

Start with 1 tablespoon cornstarch (whisked into a tablespoon water) and stir it in. The sauce should get pretty thick, add 1/2 tablespoon more cornstarch if you need it.  Turn off the heat and stir in 2-3 tablespoons lemon juice to finish the sauce. It balances the flavors.

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