p.f. changs

Huli Huli Chicken Noodles - ready to eat in 15 minutes! No joke!!! SO easy to make with a few simple ingredients. Chicken, ramen noodles, brown sugar, soy sauce, ketchup, sherry, ginger, and garlic. Garnish with green onions. Great way to use up leftover chicken! Can add broccoli, green beans or asparagus. We ate this twice in one week. Everyone LOVES this easy noodle bowl!!

Huli Huli Chicken Noodles

1¼ lb raw chicken, cut into bite-sized pieces

Tbsp oil

garlic

brown sugar

soy sauce

Tbsp sherry

ginger

Tbsp ketchup

(3-oz) packages ramen noodles, any flavor

green onions, (sliced)

Open ramen noodles and discard flavor packets. Cook ramen noodles in boiling water for 3 minutes. Drain and set aside.

While noodles are cooking heat oil over medium-high heat in a large skillet. Add chicken and cook until starting to brown.

Add garlic, brown sugar, soy sauce, sherry, ginger, and ketchup to skillet. Stir. Reduce heat simmer for 5 minutes.

Add cooked noodles to skillet and toss to coat. Sprinkle with green onions.

Have you tried the Chicken Lettuce Wraps at P.F. Chang&#39;s? I&#39;ve got the best copycat recipe for you today! Finely diced chicken thighs are sautéed with shiitake mushrooms in a killer Asian-inspired sauce, then nestled into butter lettuce leaves and garnished with fried rice noodles. It is a super easy, fast, and TASTY weeknight meal. The perfect dish for when you are going low carb!

P.F. Chang's Lettuce Wrap Recipe (Copycat)

canola oil (divided)

sesame oil (divided)

chicken thighs

black pepper (to season chicken)

DRIED shiitake mushrooms*

water (for rehydrating mushrooms)

water chestnuts (chopped)

garlic (smashed and minced)

onions

frying oil (canola oil, vegetable, etc)

rice sticks

water

oyster sauce

aji mirin (rice wine**)

hoisin sauce

sugar

cornstarch

rice vinegar

chili garlic sauce (I used Sambal Oelek)

Chinese-Style Hot Mustard

sesame oil

butter lettuce (or iceberg)

Prep the chicken. First things first, if you are using thawed chicken, place it in the freezer so that it is easier to chop later. If you have completely frozen chicken, take it out of the freezer to start thawing. You want to chop partially-thawed chicken.

Rehydrate the shiitake mushrooms.* Add 2 ounces DRIED mushrooms to a medium bowl and cover with very hot water. Let sit for 30 minutes. Once they are softened, squeeze out as much water as you can and place on a cutting board. Chop off the stems and discard (they are too tough). Chop the mushrooms into small pieces, see photos. You should end up with about 1 and 3/4 cup mushrooms, about 7-8 ounces. Set aside.

Prepare the vegetables. Meanwhile, drain the 8 ounce can of water chestnuts and chop them into small pieces. Smash and mince 1 tablespoon garlic. Peel a knob of ginger with a spoon (it’s easier than a peeler) and mince 1 tablespoon. Set aside.

Assemble the filling sauce. In a small bowl add 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin**, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch. Stir together and set aside.

Chop the chicken. Once your chicken is partially frozen (if it&#39;s still rock hard, you can put it in the microwave in 30-second increments until it is chop-able), use a chef&#39;s knife to chop the chicken into very small pieces. Smaller than you have ever chopped chicken before, probably. See photos. You want them to be about 1/4 to 1/2 inch dice. It doesn&#39;t need to be perfect, but the smaller your chicken pieces, the more homogenous your wrap filling will be. It&#39;s all about the texture in this recipe. Seal the still-partially frozen chicken pieces in a ziplock, place in a medium bowl, and cover with water. The chicken should be thawed out within 10-20 minutes. Do not cook the chicken until it&#39;s completely thaw.

While the chicken thaws, fry the rice sticks. This step is optional but delicious. In a 3 quart pot, heat 2 inches frying oil to about 400 degrees (I set my burner to just above medium heat.) It will take several minutes for the oil to come to temperature. Use a thermometer to see the temperature.

Break off a small handful of rice sticks and carefully drop it into the oil. Within 2-3 seconds, they will rise to the top of the oil. They will be puffy and huge compared to what you dropped in. It's so fun! Remove the puffed rice sticks to a paper towel lined plate and set aside. Continue the process until you have as much as you think you will want to eat on your wraps. Set the oil on a back burner to cool.***

Cook the filling. Heat a wok (best), cast iron skillet (better), or large skillet (ok) over medium high heat. (You want to cook over very high heat; woks are best for this. I don&#39;t have one, so I used cast iron). Drain the chicken well. Once the pan is very hot, add 1 and 1/2 tablespoons neutral oil and 1/2 tablespoon sesame oil.

Drain the chicken. Add the diced chicken and stir constantly until thoroughly cooked. Season with 1 and 1/2 teaspoons kosher salt, and black pepper to taste. It will only take 2-3 minutes to cook. Remove the chicken to a plate.

Keep the heat on medium high. Add another 1 tablespoon neutral oil and 1 teaspoon sesame oil. When hot, add in the mushrooms and water chestnuts. Saute for 2-3 minutes. Add in 1 tablespoon garlic and 1 tablespoon ginger and saute for another 1 minute.

Return the chicken and any juices to the pan. Add the prepared sauce to the chicken and mushrooms. Lower the heat to medium and cook for another 2 minutes.

Chop 4 green onions. Set aside a small amount to add as a fresh garnish to each wrap. Add the remaining green onions to the pan and saute for another 1-2 minutes.&nbsp;Remove from heat.

Make the dipping sauce. In a small bowl, combine 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese hot mustard, 1 to 2 teaspoons oyster sauce (taste it!) and 1/2 teaspoon sesame oil. Whisk it together.

Assemble the wraps. Carefully remove the core of the butter lettuce from the head, and clean each butter lettuce leaf. There is a LOT of debris in butter lettuce, so take your time washing each leaf. Lay on paper towels to dry. (You can also try iceberg lettuce.)

Place a handful of fried rice sticks in each lettuce leaf. Top with a spoonful of warm chicken and mushroom filling. Sprinkle with fresh green onions.&nbsp; Devour!

P.F. Chang's Crab Rangoons are delectable appetizers featuring a creamy filling of crabmeat and cream cheese, wrapped in crispy wonton wrappers, offering a delightful blend of savory flavors with a satisfying crunch. Make our P.F. Chang's Crab Rangoons Recipe at home. With our Secret Restaurant Recipe your Crab Rangoons will taste just like P.F. Chang's.

P.F. Chang's Crab Rangoons Recipe

Red Bell Pepper

Green Bell Pepper

Scallions

Garlic

Ginger

White Pepper

Salt (to taste)

Dry Sack Sherry

Cream Cheese (softened to room temperature)

x 4-inch Wonton Wrappers

Canola

Plum Sauce

Add 3 teaspoons oil to a medium skilled. Place over medium heat.

When oil is hot and shimmering, add prepared red and green bell peppers, white part of scallions, garlic, ginger, pepper and salt, to taste. Cook until vegetable start to to sweat.

Add dry sack sherry. Cook until liquid is cooked out.

Remove from heat and set aside to cool.

Add crab meat to the pepper mixture. (Do not add crab to mixture until it has fully cooled as this can cause spoilage.) Toss to mix.

Add softened cream cheese. Fold to blend well. (This can be done in advance to here. Store mixture in a tightly sealed container, in the refrigerator, until ready to use. Do not wrap wontons until ready to fry as they will become soggy and break apart if done early.)

Place a few wonton wrappers flat on a work surface.

Place about 1/2 to 3/4 teaspoon crab mixture onto the center of each wonton wrapper.

Pinch around mixture, closing in the middle with four corners out (they should look almost like a flowers when looking down). Rub edges with a bit of water to seal, if needed.

Repeat with remaining wonton wrappers.

Pour enough oil to deep fry wontons into a large cooking pot or skillet. Place over medium high heat.

When oil is hot and shimmering, add a few prepared rangoons to the oil, do not crowd, and fry for about 3 minutes, until golden brown. Remove to a paper towel-covered plate to drain.

Serve with spicy plum sauce.

Make our P.F. Chang's Pepper Steak Recipe at home. With our Secret Restaurant Recipe your Pepper Steak will taste just like P.F. Chang's.

P.F. Chang's Pepper Steak Recipe

Beef Sirloin (cut across the

Garlic Powder (to taste)

Onion

Peppers

Red Bell Pepper (seeded

Beef Bouillon

Water

Vegetable Oil

Cornstarch

Soy Sauce

White Sugar

Salt

In a medium bowl, add beef and garlic powder. Mix well. Set aside for 5 minutes. Slice green, red bell peppers and onion into cubes.

Dissolve bouillon in hot water. Add cornstarch. Mix until dissolved.

Heat a wok or large skillet over medium heat.

Add vegetable oil.

When oil is hot and shimmering, add beef cubes. Sauté until browned. Do not overcook.

Transfer stir fried meat to a crock pot.

Give a quick stir to bouillon mixture and pour over beef in crock pot.

Add onion, bell peppers, stewed tomatoes, soy sauce, sugar and salt. Stir to mix.

Cover. Cook on high for 3 to 4 hours or low for 6 to 8 hours, if your schedule permits.

Serve with rice or noodles.

P.F. Chang's Hot and Sour Soup is a flavorful and aromatic Chinese-inspired dish, featuring a harmonious blend of spicy and tangy flavors with ingredients such as tofu, wood ear mushrooms, bamboo shoots, and a seasoned broth, providing a satisfying and traditional taste experience. Make our P.F. Chang's Hot and Sour Soup Recipe at home. With our Secret Restaurant Recipe your Hot and Sour Soup will taste just like P.F. Chang's.

P.F. Chang's Hot and Sour Soup Recipe

Chicken Stock

Pepper

Shoots

Chicken Breasts (fully cooked and cut into thin strips)

Eggs (beaten)

White Vinegar

Tofu

Sesame Oil

Pour chicken stock into a large stock pot or Dutch oven. Place over medium high heat and bring to a boil.

Add soy sauce, white pepper, bamboo shoots, mushrooms and chicken. Stir. Cook for 3 minutes.

In a small bowl combine cornstarch and water. Stir to make slurry.

Add slurry to soup a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness.)

Slowly pour in beaten eggs in a thin stream while stirring constantly. Cook for 30 seconds or until eggs are done.

Turn off heat.

Add vinegar, tofu and sesame oil. Gently give it a quick stir.

Spoon into bowls. Or for even better taste, make a day in advance and store in a tightly sealed container, in the refrigerator, overnight to allow the flavors to develop and meld. Reheat before serving.

Make our P.F. Chang's General Tso Chicken Recipe at home tonight for your family. With our Secret Restaurant Recipe your General Tso Chicken will taste just like P.F. Chang's.

P.F. Chang's General Tso Chicken Recipe

Sugar

dry Sherry

condensed Chicken Broth

Chicken,

Red Chiles (stems and seeds removed)

Egg (beaten)

Scallions (green onions)

Rice Rice (for serving)

Put everything in a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Sauce

In a large bowl, mix together the chicken, soy sauce, and hot peppers. Stir in the egg. Add the cornstarch and mix until all the chicken pieces are well coated. (It will look awful at this point.)

Heat the deep-frying oil to 350°F in a large pot. Cover a large platter with a few layers of paper towels.

Set aside the chiles. Deep-fry 7 or 8 chicken pieces at a time until crispy. Drain on paper towels. Repeat until all the chicken chunks are fried.

Place 1 tablespoon oil in a wok and heat until very hot. Add the scallions and chiles and stir-fry for about 30 seconds. Shake the sauce to recombine, then pour it into the wok. Cook until thick. If it gets too thick, add water until it’s the right consistency. Add the chicken to the sauce and cook until everything is hot and bubbly. Serve with fried or steamed rice.

Meat

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Huli Huli Chicken Noodles

P.F. Chang's Lettuce Wrap Recipe (C...

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Top 6 p.f. changs recipes from across the web

The most viewed p.f. changs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Huli Huli Chicken Noodles

P.F. Chang's Lettuce Wrap Recipe (C...

P.F. Chang's Crab Rangoons Recipe

P.F. Chang's Pepper Steak Recipe

P.F. Chang's Hot and Sour Soup Reci...

P.F. Chang's General Tso Chicken Re...

The most viewed p.f. changs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine