Anyone has the recipe for Pf Chang's chicken wraps ?

If you don't mind i'll also like the Glazed pork too !


3 Answers

  • 1 decade ago
    Favorite Answer

    PF Changs Chicken Wraps: Supposedly this is it!


    3 tablespoons oil

    2 boneless skinless chicken breasts

    1 cup water chestnuts

    2/3 cup mushrooms

    3 tablespoons chopped onions

    1 teaspoon minced garlic

    4-5 leaves iceberg lettuce

    Special Sauce:

    1/4 cup sugar

    1/2 cup water

    2 tablespoons soy sauce

    2 tablespoons rice wine vinegar

    2 tablespoons ketchup

    1 tablespoon lemon juice

    1/8 teaspoon sesame oil

    1 tablespoon hot mustard

    2 teaspoons water

    1-2 teaspoon garlic and red chile paste

    Stir Fry Sauce:

    2 tablespoons soy sauce

    2 tablespoons brown sugar

    1/2 teaspoon rice wine vinegar


    Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

    Mix well and refrigerate this sauce until you're ready to serve.

    Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

    Bring oil to high heat in a wok or large frying pan.

    Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot.

    As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

    Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

    When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with "Special Sauce".


    PF Changs Glazed Pork recipe


    1 cup sesame ginger marinade with mandarin orange juice (Lawry's is good)

    1 pound pork tenderloin

    1 (20 ounce) can pineapple chunks in natural juice, drained

    1 medium red onion, sliced

    1 medium green or red bell pepper, cut into strips


    In large resealable plastic bag, pour 1/2 cup sesame ginger marinade with mandarin orange Juice over pork; turn to coat. Close bag and marinate in refrigerator 30 minutes.

    In another large resealable plastic bag, add 1/4 cup Marinade, pineapple, onion and green pepper; toss to coat, then set aside. Preheat oven to 400 degrees F. Remove pork and vegetables from Marinades; discarding Marinades. In 13 x 9-inch roasting pan, arrange pork and vegetables. Roast, brushing occasionally with remaining 1/4 cup Marinade, 30 minutes or until done. Slice pork and serve with pineapple, onion and peppers.

  • Betty
    Lv 4
    5 years ago

    P.F. CHANG'S Soothing Chicken Lettuce Wraps 8 dried shiitake mushrooms 1 tsp cornstarch 2 tsp dry sherry 2 tsp water salt and pepper 1 1/2 pounds boneless, skinless chicken 5 tbsp oil 1 tsp fresh minced ginger 2 cloves garlic, minced 2 green onions, minced 2 small dried chilies, (optional) 1 (8 oz) can bamboo shoots, minced 1 (8 oz) can water chestnuts, minced 1 package cellophane Chinese rice noodles, prepared according to package Cooking Sauce: 1 tbsp hoisin sauce 1 tbsp soy sauce 1 tbsp dry sherry 2 tbsp oyster sauce 2 tbsp water 1 tsp. sesame oil 1 tsp. sugar 2 tsp. cornstarch Iceberg lettuce "cups" leaves ( I tryed the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce ) Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

  • 1 decade ago

    3 tablespoons soy sauce

    1 tablespoon dry sherry

    1 tablespoon minced garlic

    1 tablespoon grated ginger

    1/4 teaspoon crushed red pepper flakes

    1 1/4 lbs boneless skinless chicken breasts, finely chopped

    2 tablespoons olive oil

    1 1/4 cups diced celery

    1 1/4 cups diced carrots

    1 1/4 cups diced yellow onions

    kosher salt

    1 tablespoon cornstarch

    1/2 cup chopped green onions

    1/2 cup chopped cashews

    3/4 cup hoisin sauce

    4 large iceberg lettuce, trimmed to fit inside the tortillas

    4 10-inch flour tortillas

    In a mixing bowl, add the soy sauce, sherry, garlic, ginger, and red pepper flakes; stir to combine.

    Add the chicken; toss to coat; marinate for 15 minutes.

    Let the oil heat in a big non-stick skillet over medium heat.

    Add the celery, carrot, and onion.

    Add in 1/2 teaspoon Kosher salt or to taste; cook vegetables, stirring frequently, for 5-7 minutes or until tender.

    Transfer the vegetables to a bowl.

    Clean out the skillet and return to stove burner.

    Heat the skillet over high heat.

    Sprinkle the cornstarch over the chicken and add the chicken to the skillet.

    Stir-fry for 3-4 minutes or until the chicken is cooked and the pan juices have thickened.

    Add the vegetables, green onion, cashews, and hoisin sauce to the skillet; stir to combine.

    Line each tortilla with a lettuce leaf.

    Spoon chicken mixture onto lettuce.

    Wrap up burrito style and serve immediately.


    4 pounds bone-in pork roast

    3/4 cup soy sauce

    1/2 cup dry sherry

    1/3 cup honey 2 cloves garlic, minced

    1/2 teaspoon ground ginger

    1 tablespoon cornstarch

    1 tablespoon water


    1. To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.

    2. Preheat oven to 325 degrees F (165 degrees C).

    3. Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until internal temperature has reached 160 degrees F/70 degrees C), brushing several times with marinade.

    4. Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

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