Sweet Tart Ginger Chicken Salad Pf Chang Recipes

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

P.F. Chang's Ginger Chicken With Broccoli Recipe - (3.9/5) image

Provided by GadgetGirl

Number Of Ingredients 22

Ingredients

For the Chicken:
2 large eggs, beaten
2 Tablespoons cornstarch
2 Tablespoons vegetable oil
1/4 teaspoon black pepper
1/4 teaspoon salt
2 large boneless, skinless chicken breasts, thinly sliced
For the Stir-Fry Sauce:
1/2 cup soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons granulated sugar
1/2 cup chicken broth
For the rest of the recipe:
3 cups chicken broth
8 oz. fresh broccoli florets
3 Tablespoons vegetable oil
2 Tablespoons minced, peeled fresh ginger
2 Tablespoons minced green onion (green and white parts)
1 teaspoon minced garlic
1/4 cup cornstarch
1 teaspoon sesame oil (found in Asian section of most grocery stores)
Steamed rice, for serving

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.

SWEET & TART GINGER CHICKEN SALAD (PF CHANG)

Sweet & Tart Ginger Chicken Salad (Pf Chang) image

Found this on the PF Chang website. I'm hoping it's as tasty as the dishes I've tried at their restaurant. The agave nectar is a sweetener. Vegetable oil can be used if you don't have soy bean oil. The recipe doesn't say when to add the sesami oil; it might be part of the vinaigrette?

Provided by marisk

Categories Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces chicken breasts
soy bean oil
salt and pepper (to taste)
1 ounce green cabbage
1 ounce red cabbage
6 ounces romaine lettuce
1 ounce carrot
1 ounce japanese cucumber
2 tablespoons ginger, minced
1 tablespoon low sodium soy sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon agave nectar
2 tablespoons mayonnaise
1/4 teaspoon sesame oil

Steps:

Cut the chicken breast in half lengthwise and lightly rub with vegetable or soy bean oil. Season with salt and pepper and either grill or pan sear for about 4 minutes on each side. Remove and let stand while mixing salad.
Take all cabbages, lettuce and vegetables and cut them into small julienned 2" matchsticks.
Take the ginger, soy, lime juice, vinegar, Agave syrup and mayonnaise and mix together in a bowl. Place the vinaigrette mixture to the side.
Cut the chicken against the grain (muscle) into thin slices mimicking the vegetables/lettuces. Place all ingredients into a bowl and mix 2 ½ ounces of the vinaigrette into the mixture until evenly dressed. Season with salt and pepper to taste.

Nutrition Facts : Calories 157.6, Fat 8.3, SaturatedFat 2, Cholesterol 38.2, Sodium 250.8, Carbohydrate 8, Fiber 1.9, Sugar 2.3, Protein 13.2

GINGER SWEET AND SOUR CHICKEN

Ginger Sweet and Sour Chicken image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 32m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 fresh lime
2 tablespoons water
2 tablespoons cornstarch
1/4 cup balsamic vinegar
1 red chile pepper, stem and seeds removed and diced
2 large cloves garlic, lightly crushed with the side of a knife blade and quartered
1 teaspoon peeled fresh ginger root, diced small
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup sugar
1 cup extra-virgin olive oil
1 liter canola oil, or enough as needed to deep fry
1 cup rice flour or all-purpose flour (or enough as needed for dredging)
Salt and freshly round black pepper
1 pound boneless chicken breasts cut into "chicken-finger"-sized strips

Steps:

Microwave the lime in a small bowl and set aside until it is just cool enough to handle. In a small bowl, create a slurry by gradually whisking 2 tablespoons water into the cornstarch. Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, ginger, salt, black pepper, and sugar. Then squeeze the lime from the micro-waved lime through the feed tube into the mixture. Then, leaving the blender running, add the slurry to the sauce, and pour the olive oil in a slow thin stream.
Heat the oil in the deep-fryer to 375 degrees F, or as directed by the manufacturer's instructions for similar foods.
Season the flour with salt and pepper and dredge the chicken strips, allowing any excess flour to fall away. Deep-fry the chicken and drain on paper towels.
Serve with sweet and sour sauce.

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