P.F. Chang's Hot and Sour Soup

Ingredients:
6 oz. chicken breasts, cut into thin strips
1 quart chicken stock
1 C. soy sauce
1 tsp. white pepper
6 oz. bamboo shoots, cut into strips
6 oz. wood ear mushrooms, cut into strips
1/2 c. cornstarch
1/2 C. water
2 eggs, beaten
4 oz. white vinegar
6 oz. silken tofu, cut into strips

Procedures:
Cook chicken strips till done. Set aside.

Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.

While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick.

Add eggs while stirring and cook for 30 seconds or until eggs are done.

Turn off heat. Add vinegar and tofu. Spoon into bowls and enjoy!

Serves: 6 person

Source: Recipe4Living

P.F. Chang's Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy

Ingredients:
1 pound chicken
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon dry chili flakes
3 tablespoons soy bean oil or vegetable oil
2 heads romaine lettuce, cleaned
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 ounce scallions, sliced thin
2 tablespoons soy sauce

Procedures:
Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 2-4 hours.

Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water.
Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.

Coat a very hot sauté pan lightly with soy bean oil. Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown,
about 2 1/2 minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.

Add 1/2 of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your
mixture. Spoon chicken onto a plate.

Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!

P.F. Chang's Ginger Chicken with Broccoli (Reduced Calorie Version)

Ingredients:
Chicken:
1/2 cup egg substitute (such as Egg Beaters)
1/4 teaspoon white pepper
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, sliced

Stir-Fry sauce:
1/2 cup soy sauce
2 tablespoons rice wine vinegar
6 packets Sweet-N-Low artificial sweetener
1/2 cup chicken broth

3 cups chicken broth
8 ounces broccoli florets
2 tablespoons diet Parkay margarine
2 tablespoons minced peeled fresh ginger
2 tablespoons minced green onion
1 teaspoon minced garlic
1/4 cup cornstarch
1 teaspoon Asian sesame oil


 Procedures:
1. Marinate the chicken ahead of time by combining the egg substitute, white pepper, and salt.  Add the chicken pieces and marinate, covered, in the refrigerator for at least 3 hours.  Drain well when ready to use.  Discard the marinade.

2. Combine the ingredients for the stir-fry sauce and set aside.

3. Bring the 3 cups chicken broth to a boil in a wok or skillet, then reduce to a simmer.  Add the drained pieces of marinated chicken and cook not quite all the way through.  Remove the chicken from the pot, drain, and keep warm.

4. Put the broccoli in the simmering chicken broth and cook until crisp-tender.  Drain and arrange in a ring on a serving platter and keep warm.  Discard the broth and wipe the wok clean.

5. Heat the wok again and add the margarine.  Add the ginger, green onion, and garlic, sauteing for just a few seconds.  Add the stir-fry sauce and simmer for a few minutes.

6. Add the reserved chicken and cook all the way through, 2 to 4 minutes.  Mix the 1/4 cup cornstarch with 1/2 cup water and add to the simmering wok.  Stir in the sesame oil.  When the sauce has thickened, pour the stir-fry into the center of the broccoli ring.

P.F. Chang's Orange Peel Chicken

Ingredients:
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)


Procedures:
Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar,
chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken-breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.

Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.

When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil
out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.