PF CHANG'S SPICY CHICKEN SOUP RECIPE RECIPES

Name: P.F. Chang's Spicy Chicken (Copycat) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: Chinese
Ingredients: Chicken Ingredients; 2 pcs boneless, skinless chicken breasts; ¼ cup cornstarch; Vegetable Oil; For the Spicy Chicken Sauce; 5 minced garlic cloves; ¼ cup thinly sliced green and white parts Green Onions; 1 cup pineapple juice; ¼ cup Sweet chili sauce; 2 tbsp white vinegar; ½ tsp crushed red pepper flakes

P.F. CHANG'S SPICY CHICKEN (COPYCAT) RECIPE | RECIPES.NET

P.F. Chang's Spicy Chicken (Copycat) Recipe | Recipes.net image

You can now make this all-time favorite takeout P.F. Chang's spicy chicken at home, made with pineapple juice, chili sauce, green onions, and vinegar.

Provided by Leona Banks

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 11

Ingredients

Chicken Ingredients
2 pcs boneless, skinless chicken breasts
¼ cup cornstarch
Vegetable Oil
For the Spicy Chicken Sauce
5 minced garlic cloves
¼ cup thinly sliced green and white parts Green Onions
1 cup pineapple juice
¼ cup Sweet chili sauce
2 tbsp white vinegar
½ tsp crushed red pepper flakes

Steps:

Cut the chicken into matchstick-sized pieces and toss with cornstarch.
Heat 1 inch of oil in a large skillet on high heat and fry the chicken in batches until cooked for about 3 to 4 minutes.
Remove chicken to a plate and drain oil, leaving 1 tablespoon or so behind to make the sauce.
Add garlic and half the green onions to a large skillet or wok, cooking for about 30 seconds until fragrant.
Whisk in the pineapple juice, sweet chili sauce, white vinegar, and crushed red pepper flakes.
Bring to a boil and cook for about 2 to 3 minutes until slightly thickened.
Add in the chicken and stir to combine, cooking 2 minutes until sauce is thickened. If the sauce is still thin, add 1 teaspoon cornstarch to 1 tablespoon water and add it to the skillet, stir and cook until thickened.
Stir in remaining green onions and serve immediately.

Nutrition Facts : CarbohydrateContent 10.25g, CholesterolContent 72.32mg, FatContent 12.79g, FiberContent 0.74g, ProteinContent 24.08g, SaturatedFatContent 3.16g, ServingSize 8.00 , SodiumContent 187.26mg, SugarContent 0.00, UnsaturatedFatContent 5.95g

PF CHANGS CHICKEN NOODLE SOUP COPY CAT RECIPE BY LISA ...

PF Changs Chicken Noodle Soup Copy Cat Recipe by Lisa ... image

I found this recipe for PF Changs Chicken Noodel Soup - which I Love! I made it this week adn it is pretty right on. I am copying the exact recipe below but here are my suggestions/modifications based on the soup I made: use less soy or low sodium, soup was a little salty for my liking. I did a pretty long squirt of siracha - (2 TBSp) and it was pretty spicy but we like that added chopped green onions when i added the tomatoes added noodles directly to the soup after the 15 min simmer. I was unable to find the noodles they use at Chang's and used bahn pho rice sticks instead.

Provided by Lisa

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Number Of Ingredients 20

Ingredients

Serves 4
INGREDIENTS
1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
Sriracha sauce
2 tablespoons fresh lime juice
1 -inch piece fresh ginger, peeled and cut in 8 slices
3/4 pound boneless chicken breasts, cut in thin 3-inch-long strips
3 tablespoons cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1/2 cup sliced grape tomatoes
1 teaspoon lime zest
2 tablespoons chopped fresh cilantro
PREPARATION Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
Meanwhile, toss chicken with cornstarch until completely coated.
Add chicken and shiitakes to broth and simmer 15 minutes.
Remove the pan from the heat and stir in tomatoes.
Pour soup over udon noodles cut in 2 pieces. Top with cilantro and Sriracha sauce
Let soup stand 2 to 3 minutes before serving.

Steps:

PREPARATION Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in tomatoes. Pour soup over udon noodles cut in 2 pieces. Top with cilantro and Sriracha sauce Let soup stand 2 to 3 minutes before serving.

Nutrition Facts : ServingSize 804 g, Calories 893, FatContent 55.26 g, TransFatContent 0.08 g, SaturatedFatContent 15.93 g, CholesterolContent 282 g, SodiumContent 1925 g, CarbohydrateContent 14.65 g, FiberContent 2.7 g, SugarContent 3.86 g, ProteinContent 79.1 g

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