PF Chang's (cont.)

Like I said before, we love PF Chang's, and I found the Orange Peel Chicken recipe and decided to make it. I was a little worried, because we are so in love with this chicken, we didn't wanna make it and be disappointed. And the only reason I AM sharing this with you is because the sauce really tastes just like it!

So, here is the recipe. I'm sure you could make it without breading the chicken. It would make it a lot healthier and would probably taste just as good. :)

Orange Peel Chicken

Sauce:

1 T. vegetable oil

2 T. minced garlic

4 green onions, sliced

1 c. tomato sauce

1/2 c. water

1/4 c. sugar

2 T. oriental chili-garlic sauce (less if you don't want it too spicy)

1 T. soy sauce

Chicken:

1/2 cup vegetable oil

4 chicken breasts

1 egg, beaten

1 c. milk

1 c. flour

1 orange (peel from 1/4 orange, julienned into 1/8-inch thick strips)

1 c. sugar snap peas, snow peas or green beans

1/4 c. Peanuts, unsalted

Directions:

1. 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.

2. 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.

3. 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.

4. 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.

5. When wok is hot again add julienned orange peel, chicken and peanuts. Heat for 20 to 30 seconds or so, stirring gently. Add sugar peas and 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.

PF Chang's at home!

Justin and I are pretty much "regulars" at PF Chang's. We always get the same things: Tofu Lettuce Wraps or Chang's chicken noodle soup, and we ALWAYS get Orange Chicken, with added peanuts and snap peas.

A while ago I found the lettuce wrap recipe and have made it a few times switching from tofu to chicken. Justin thinks they even taste better than PF Chang's. They are super easy and really good. I promise they really taste like them!

Lettuce Wraps:

Filling:

3 T. olive oil

2 chicken breasts or 1 package Extra Firm Tofu

1 c. water chestnuts

2/3 c. mushrooms

3 T. chopped green onions

1 tsp. minced garlic

Stir-fry sauce:

Mix 2 T. soy sauce, 2 T. brown sugar and 1/2 tsp. rice vinegar.

1/2 head iceberg lettuce-- use individual lettuce leaves to place filling (like a lettuce taco!)

Instructions:

1. Bring oil to high heat in wok or pan. Saute chicken* 4-5 minutes per side until done. Remove from pan and cool. Mince chicken when cool. Put back into pan.

(*if you are using tofu: remove from package, put in paper towel to remove excess moisture. Do NOT SQUEEZE! Carefully cut tofu into small cubes. Add to hot oiled skillet and cook until lightly browned on all sides. Do not remove from pan.)

2. Add the rest of ingredients (garlic, onion, water chestnuts and mushrooms) to the pan at medium-high heat. Add stir-fry sauce and saute a couple minutes.

3. Serve in lettuce cups with special sauce.

Tofu cubes, browning in olive oil:

Mix all ingredients with stir-fry sauce:

Place in lettuce cups:

This is the special sauce to serve with the lettuce wraps. It adds some extra spice to them.

*This recipe makes a ton, so it would be wise to cut it in half.

Special Sauce:

1/4 c. sugar

1/2 c. water

2 T. soy sauce

2 T. rice vinegar

1/8 tsp. sesame oil

2 T. ketchup

1 T. lemon juice

Dissolve sugar in water. Mix the rest of the above ingredients and refrigerate.

In separate bowl, mix 1 T. hot mustard+2 tsp. hot water, set aside.

Before ready to serve, add desired amount of garlic & red chile paste and mustard to individual dishes.