P.F. CHANG’S ORANGE PEEL CHICKEN RECIPE {PRINTABLE}

The kids and I love dining at P.F. Chang’s and this can be very costly over a period of time. The closest P.F. Chang to my house is the one located at Cumberland Mall and with the way traffic is set up I incur additional expenses in gas. I decided to try to recreate their Orange Peel Chicken by using recipe from my Top Secret Restaurant Recipes 2 book by Todd Wilbur. I did however tweak the recipe to my liking so it will be a difference with the measurements. The basis for this very easy recipe is bite-sized pieces of meat that are lightly breaded and wok-seared in oil, then doused with a secret sauce mixture that I will be sharing with you right now in this blog post.The kids and I have grown rather fond of this easy to follow recipe and it has now become apart of a few signature meals that we create as a family.

Recipe Ingredients:

1 tablespoon vegetable oil                                 

1 tablespoon soy sauce

2 tablespoons minced garlic                              

1/2 cup vegetable oil

4 green onions, sliced                                         

4 skinless chicken breast (filets)

1/2 cup tomato sauce                                           

1/2 cup cornstarch

1/2 cup water                                                        

Peel from 1/4 orange, Julienne (into 1/8 inch wide strips)

2 tablespoons chili sauce                                    

1 cup sugar

 

Prep Time: 10 minutes

Preparation: 40 minutes

 

Recipe Instructions:

1. Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce, and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.
2. Prepare the chicken by heating 1/2 cup in a wok over medium heat. Slice chicken breast or tenders into bite-size pieces. Coat each piece of chicken with cornstarch. Arrange coated chicken a plate until all of the chicken is coated. When oil in the wok is hot add about half of the chicken to the oil and cook for a couple of minutes or until brown on the one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove.
3. When wok is hot again add Julienne orange peel and chicken. Heat for 20 to 30 seconds, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir the dish a couple of times but do it gently so you don’t knock the coating off the chicken. Cook until the sauce thickens then serve with white, brown or shrimp fried rice.  I will share my Shrimp Fried recipe in a later post so stay tuned!

VIOLA!!

Grab your printable recipe here:

[yumprint-recipe id=’12’]