Ginger Chicken Stir Fry Romaine Wraps With Citrus Soy Pf Chang Recipes

GINGER CHICKEN STIR-FRY

Steps:

• Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

P F CHANG'S GINGER STIR-FRY ROMAINE WRAPS

Steps:

• Dice the meat into tiny pieces. Place the meat in a mixing bowl and add 2 tablespoons oil, ginger, garlic, red pepper flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 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 saute pan lightly with oil. Lay the meat around the saute pan being careful not to lay too many on top of each other. Sear the meat until crispy and golden brown, about 2 1/2 minutes. Once meat is brown, toss gently in pan and sear another 2 1/2 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 saute pan and coat well. Let the sauce coat the meat until it is glazed, and thickens on the meat. Add more or less depending on how "wet" you want your mixture. Spoon meat onto a serving bowl. Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!

GINGER CHICKEN STIR-FRY ROMAINE WRAPS WITH CITRUS SOY (PF CHANG)

Steps:

• 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. 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. Sauté the chicken (in a thin layer), searing until crispy and golden brown, about 2 ½ 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 ½ 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 onto the romaine lettuce and top with scallion rings. Serve and enjoy!

CITRUS CHICKEN STIR FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil.
• Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
• Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
• Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
• Remove sauce from heat. Stir in lemon juice and set aside.
• Heat peanut oil in a large skillet over medium-high heat.
• Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
• Remove chicken from skillet and set aside, leaving oil in the pan.
• Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
• Remove ginger root piece from sauce and discard.
• Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
• Serve over whole-wheat noodles.

GINGER-CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

P.F. CHANG'S GINGER CHICKEN WITH BROCCOLI RECIPE - (3.9/5)

Steps:

• At least 3 hours ahead of serving time: Marinate the chicken: Combine the eggs, cornstarch, salt, pepper, and vegetable oil in a bowl. Add the chicken slices; mix well to coat. Cover the dish and refrigerate the chicken for at least 3 hours. When ready to use, drain the chicken well (I used a sieve-dump the chicken in it over a bowl to drain...don't rinse...just drain as much of the slimy egg mixture as you can off of the chicken). Combine the ingredients for the stir-fry sauce, cover and set aside until ready to use. Sauce can be made ahead. Place the 3 cups of chicken broth in a large skillet (or wok); bring to a rolling boil. Once boiling, reduce heat to simmer. Add the well-drained pieces of marinated chicken to the broth; cook until chicken is almost done (about ¾ of the way done - just a couple minutes). Before the chicken is cooked all the way through, remove the pieces from the pan using a slotted spoon, and drain on a paper towel-lined plate. Keep the chicken warm. After removing the chicken, but while the broth is still simmering, add the broccoli florets. Cook these until crisp-tender (just a few minutes!). Once done, remove the broccoli with a slotted spoon and arrange it on a serving platter in a ring. Keep the broccoli warm. Once you have removed the broccoli from the pan, discard the broth. Wipe the skillet clean with a paper towel and put it back on the stove top. Heat the skillet again and add 3 TBSP vegetable oil. Once oil is hot, add the ginger, green onion, and garlic... saute for just a few seconds. Add in the stir-fry sauce and simmer for a few minutes. Add the chicken slices back into the sauce; cook all the way through, approximately 3-4 minutes. In a small bowl, mix ¼ cup cornstarch with ½ cup water until smooth. Add this mixture to the chicken and sauce in the skillet. Stir in the sesame oil. Simmer for a minute or two while the sauce thickens. Arrange the broccoli into a ring shape around the perimeter of serving platter. Once the sauce has thickened and is hot, pour the stir-fry into the center of the broccoli ring. Serve with steamed rice. Enjoy! Notes Please take note that the long prep time is inactive prep time. The length of prep time includes 3 hours of marinade time for the chicken.

HONEY-GINGER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the honey, soy sauce, lemon juice and ginger; set aside. , Sprinkle chicken with salt and pepper. In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until lightly browned. Add vegetables and water chestnuts; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. , Stir honey mixture and stir into chicken mixture. Cook for 3-5 minutes or until heated through and chicken is no longer pink. Serve with rice.