Mandarin Chicken - America's Best Copycat Recipes

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Mandarin Chicken

P.F. Chang's China Bistro Copycat Recipe

Serves 4

7 oz. sliced chicken
1 oz. snow peas
1 oz. diamond cut carrots
1/4 cup bok choy
1/2 cup broccoli
1/2 teaspoon garlic
1 teaspoon chopped ginger
1/2 teaspoon chili paste
1 1/2 teaspoon fermented black beans
1/4 teaspoon salt & pepper mix
1/4 teaspoon chili flakes
½ fl. oz. sugar
½ fl. oz. vinegar
2 fl. oz. soy sauce
2 fl. oz. chicken stock
½ fl. oz. rice wine
½ fl. oz. rice vinegar
2 teaspoons cornstarch slurry
1/2 teaspoon sesame oil

Stock velvet the chicken until 80% cooked. Strain. Blanch snow peas, broccoli, carrots and bok choy until tender crisp. Strain. Necklace 1 tsp of wok oil in a hot wok. Bao Syang garlic, ginger, chili paste and black beans. Add sauces and bring to a boil. Add salt & pepper, chili flakes and chicken. Simmer until chicken is cooked. Thicken with slurry. Add blanched vegetables to the sauce. Toss to incorporate. Finish with sesame oil.
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