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."




Lemongrass Chicken Salad

Grilled chicken, wok cooked corn, fresh mango, 
avocado, lime vinaigrette on a bed of lettuce.

PF Chang's Restaurant Copycat Recipe

2 boneless, skinless chicken breasts or thighs
2 teaspoons soy sauce
1 tablespoon fish sauce
1 tablespoon palm or brown sugar
1 1⁄2 tablespoons minced lemongrass
1 garlic clove, minced
2 tablespoons dark sesame oil

To make the Marinade: in a small bowl, whisk together the soy sauce, fish sauce palm sugar, lemongrass, garlic, and sesame oil. Place the chicken in a large, resealable plastic food bag and marinate for 1 hour (up to overnight) in the refrigerator.


  1. Yummy, I am on diet these days and always look for salads, this looks delicious to me, thank you for sharing the recipe will be trying it for sure

  2. This comment has been removed by the author.