Chicken Stir Fry - America's Best Copycat Recipes

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Chicken Stir Fry

CHINESE RESTAURANTS > PF Chang's
CHICKEN STIR FRY
Stir Crazy Restaurant Copycat Recipe

Sauce
1 slice of onion
1 slice of red bell pepper
1 small chill pepper
large garlic clove
1/2 cup soy sauce
firmly packed 1/4 cup brown sugar
2 tablespoons molasses
2 tablespoons sweet chill sauce
1 teaspoon ground ginger
1 teaspoon ground coriander seed
1/4 teaspoon turmeric
2 tablespoon lemon juice
1 1/2 tablespoons cornstarch + water
1 or 2 teaspoon oil

Stir Fry
1 chicken breast
4 oz green beans
1 medium to large carrot
1 red bell pepper
1 yellow bell pepper
1 large onion
3 spring onions
8 mushrooms
handful bean sprouts
2 tablespoons oil

Finely mince the chill pepper (use less if you’re not into spicy foods), bell pepper, onion and garlic. Heat 1 or 2 teaspoon oil and lightly saute the vegetable mix until the onions turn translucent.
Add the spices and cook them along to get the flavors going. Pour in the soy sauce, molasses, brown sugar, chill sauce, water and stir well. Bring it to a boil and simmer over low heat for about 5 minutes.

Start with 1 tablespoon cornstarch (whisked into a tablespoon water) and stir it in. The sauce should get pretty thick, add 1/2 tablespoon more cornstarch if you need it.  Turn off the heat and stir in 2-3 tablespoons lemon juice to finish the sauce. It balances the flavors.
 
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