P.F. Chang’s is an Asian restaurant concept founded on making food from scratch every day in every restaurant. Created in 1993 by Philip Chiang and Paul Fleming, (of Fleming’s Steak House) P.F. Chang’s (Paul Fleming’s initials, see what thy did there?) is the first multi-unit restaurant concept in the U.S. to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Today there are over 300 locations, worldwide.
In fact, the restaurant chain is so popular that ConAgra foods owns the rights to sell the frozen meals and bottled sauces in grocery stores. But, as you know the bottled and frozen versions are never as good. So many additives and stabilizers are added in order to keep the products shelf-stable. Just follow the recipe and you’ll think P.F. Chang’s delivered their Sesame Chicken right to your dinner table.
Serve with P.F. Chang’s Mongolian Beef or P.F. Chang’s Minced Chicken Lettuce Wraps and Enjoy
Ingredients
- 1 lb. chicken breasts, cut in bite-sized pieces
- 1 cup red pepper, cut in 1” dice
- 1 cup yellow onion, cut in 1” dice
- 2 cups broccoli florets
- 2 TBL white sesame seeds
- 2 TBL flour
- 2 TBL corn starch
- ¼ tsp. baking powder
- 4 TBL soy sauce
- 2 TBL water
- 2 TBL canola oil
- Drizzle sesame oil
- Sesame Sauce
- 2 large garlic cloves
- 2 TBL ginger, peeled and chopped
- 1 cup water
- ¾ cup brown sugar
- ¼ cup soy sauce
- 3 TBL white vinegar
- 2 TBL sambal oelek
- 2 TBL hoisin
- 3 TBL dry white wine
- ½ cup corn starch
Instructions
Place all sesame sauce ingredients in a blender and puree until well blended.
Place the chicken, flour, 2 TBL corn starch, baking powder, 4 TBL soy sauce, 2 TBL water and drizzle of sesame oil in a Ziploc bag and shake until chicken is well coated. Refrigerate for 20 minutes.
In a wok or very large sauté pan, on the highest heat, add the canola oil and another drizzle of sesame oil. When the oil shimmers, add the chicken and sear for 4 minutes until the chicken is cooked throughout.
Add a little of the sesame sauce to the wok and toss the chicken in the sauce. Add the peppers and onion and stir fry until slightly softened. Add the broccoli florets and sesame seeds. Continue to add the sesame sauce, a little at a time, as you toss the chicken and vegetables in the wok. You may not need to use all the sauce. Stir fry the sesame chicken until the broccoli becomes a vibrant green. It may be helpful to cover the wok for 1 minute to allow the broccoli to slightly “steam” in the wok. You want the vegetables to remain crispy, so do not over stir-fry.
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1 comment
I tried many of your recipes and loved them. I have a question about your sesame chicken. I am not sure I am ready well the amount of 3/4 cup of brown sugar and 1/2 cup cornstarch for the sauce. Thanks !