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

A copycat of P.F. Chang&#39;s Beef with Broccoli, tested until it matched. It uses the Mongolian sauce, an alkaline soy marinade, and egg white velveting with potato starch. The beef is par-fried in 350°F oil before a 2-minute finishing stir-fry with blanched broccoli, ginger, scallions, and a cornstarch slurry. Adapted for a home kitchen.

P.F. Chang's Beef with Broccoli

tsp Minor's Original Chicken Base (Minor's Original Chicken Base

white sugar

soy sauce (Lee Kum Kee Low Sodium (green bottle)

tbsp mushroom dark soy sauce (Lee Kum Kee)

tbsp oyster sauce (Lee Kum Kee Panda Brand (green bottle)

tbsp cooking michiu (or Shaoxing cooking wine)

dark sauce (approximately 260 ml (see above))

tbsp sugar

tsp baking soda

oz flank steak (sliced

white pepper

tbsp potato starch (or cornstarch)

tsp vegetable oil (or any neutral oil)

broccoli florets

tsp ginger (fresh, minced)

tbsp scallions (sliced thin)

tbsp Mongolian sauce (see above)

water (for cornstarch slurry)

tsp toasted sesame oil (added after heat is off)

Add ¼ cup of water to a small pot with ½ tsp of Minor's Original Chicken Base and ¼ cup of sugar. Bring to a simmer over medium heat and whisk until the sugar and chicken base are dissolved.

Remove from heat. Add 6 tbsp of soy sauce, 1 tbsp of mushroom dark soy sauce, 1 tbsp of oyster sauce, and 2 tbsp of cooking michiu. Whisk until incorporated. The dark sauce stores covered in the fridge for up to a month.

Make the Dark Sauce

Pour the dark sauce into a small pot and bring to a light simmer. Add 5 tbsp of white sugar and whisk until completely dissolved. Remove from heat and let cool before using. The Mongolian sauce also stores covered in the fridge for up to a month.

Make the Mongolian Sauce

Slice a 9 oz flank steak with the grain into 1.5-inch sections. Turn each section perpendicular and slice against the grain at a 30-40 degree angle into pieces about ⅛ inch thick. If the steak is hard to slice, freeze it for 20-30 minutes to firm it up.

Combine 1 cup of water with ½ tsp of baking soda and stir until dissolved. Add ⅓ cup of soy sauce.

Submerge the sliced beef in the marinade and refrigerate for at least 2 hours, or up to 24 hours for the best results. Longer marination times improve both tenderness and flavor.

Brine the Beef

Remove the beef from the marinade and pat dry with paper towels. Drying the surface helps the velveting adhere.

Add ½ egg white and ⅛ tsp of white pepper. Mix until all the pieces are evenly coated. Add 1 tbsp of potato starch and massage it into the beef until all slices are covered. Stir in 1 tsp of neutral oil to finish.

Refrigerate for at least 30 minutes before cooking.

Velvet the Beef

Heat several inches of neutral frying oil to 350°F.

Working in batches, add the velveted beef and immediately agitate so the slices don't clump together. Fry for 2-3 minutes until the edges have browned.

Remove the beef to a wire rack set over a baking sheet and drain. Set aside.

Pass the Beef Through the Oil

Bring a large pot of water to a boil. Add 8 oz of broccoli florets and cook for 1-2 minutes until tender but still slightly crunchy.

Shock in a bowl of ice water for about 1 minute to stop the cooking. Drain thoroughly using a salad spinner or towels. Getting the water out is important because wet broccoli will thin out the sauce.

Blanch the Broccoli

Have everything measured and within reach before starting. This step takes about 2 minutes.

Heat 1 tsp of neutral oil in a wok over medium to medium-high heat. Add 1 tsp of reconstituted garlic, 2 tsp of minced ginger, and 1 tbsp of sliced scallions. Cook for 10-20 seconds until fragrant.

Pour in 5 tbsp of the Mongolian sauce and bring to a light simmer. Add the fried beef and toss in the sauce.

Stir the cornstarch slurry (1 tsp cornstarch + 2 tsp water) and drizzle it over the beef. Stir until the sauce thickens and coats the meat. Add the blanched broccoli and toss everything together.

Kill the heat and drizzle in 1 tsp of toasted sesame oil. Toss to distribute and serve immediately.

Final Stir-Fry

https://www.youtube.com/watch?v=ICitkgl7_N0

Jason Farmer

Get 40% off your first Hungryroot box PLUS get a free item of your choice in every box for life with code FARMER at

A comprehensive guide to P.F. Chang’s Beef with Broccoli at home! Beef with Broccoli is one of PF Changs most popular menu items! Today, I'll break down all the tips, tricks, and techniques so you'll be able to make P.F. Chang's Beef and Broccoli at home even better than the restaurant! And for a fraction of the cost!

Full recipe with printable card:

Free recipe pack, six takeout dishes that taste like the restaurant:

Wanna learn how to make P.F. Chang's Dynamite Shrimp? Check out this video:

Ingredients:
Lee Kum Kee Less Sodium soy sauce:
Lee Kum Kee Mushroom soy sauce:
Kikkoman Soy sauce:
Kikkoman Low Sodium soy sauce:
Lee Kum Kee Panda Brand oyster sauce:
Lee Kum Kee Premium oyster sauce:
Minor’s Original Chicken Base:
Lee Kum Kee chicken bouillon powder:
Knorr chicken bouillon powder:
Michiu Rice Cooking Wine:
Shaoxing Rice Cooking Wine:
Baking Soda:
Potato Starch:
Corn Starch:
White Pepper:
Dehydrated Minced Garlic:
Sesame oil:
White Sugar:

Cookware used in video:
Made In Wok for Deep-Frying (affiliate link):
12-inch Mandarin Wok (for stir-fry):
Made In Stainless Clad Saucepan: madeincookware.pxf.io/6e3Ng3
Made In 2 qt saucier:

Kitchen Equipment:
Glass Bowls:
Wok Ladle:
Butane burner:
Butane Canisters:
Deli Containers:
Spider Strainer:
Misono UX10 Chef's Knife:
Wusthof Boning Knife:
John Boos Work Table:
Cutting Board:
Baking Sheet:
Wire Rack for Baking Sheets:
Measuring Spoons:
Whisk:
Colander:
Rubbermaid Tupperware:
Measuring Cups:
Salad Spinner:
Anchor Glass Ramekins:
Gray Kunz Sauce Spoons:
Squirt Bottles:
Infrared Thermometer:

Music by Epidemic Sound (free 30-day trial! Affiliate link):

Timestamps:
0:00 Intro
0:13 Preparing the beef
1:08 Alkaline Soy Brine
2:24 Beef with Broccoli Sauce
3:56 HungryRoot
5:00 Velveting the beef
5:57 Cooking the beef
6:29 Cooking the broccoli
6:53 Rehydrating the garlic
7:21 Final cooking
8:32 Other cuts of beef you can use
8:48 Taste test
9:06 Thanks for watching!

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com

P.F. Chang's Beef with Broccoli Secrets Revealed

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Huli Huli Chicken Noodles

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

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

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

P.F. Chang's Beef with Broccoli

Top 7 p.f. changs recipes from across the web

The most viewed p.f. changs recipes by Recipe Cart users, saved from over 20,000 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...

P.F. Chang's Beef with Broccoli

The most viewed p.f. changs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine