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P.F. Chang's

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    Score: 3.67. Votes: 6

    Menu Description: "Tossed with orange peel and chili peppers for a spicy/citrus combination."

    Several of P.F. Chang's top-selling items are similar in preparation technique: bite-size pieces of meat are lightly breaded and wok-seared in oil, then doused with a secret sauce mixture. This PF Chang's copycat recipe is made the same way. The heat in the citrusy sauce comes from chili garlic sauce, which you'll find in the aisle with the Asian foods in your supermarket—the rest of the sauce ingredients are common stuff. The orange peel is julienned into thin strips before adding it to the dish. Since the flavor from the peel is so strong, we won't need to add it until the end. Cook up some white or brown rice to serve alongside this dish and get the chopsticks ready.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 9

    Menu Description: "Lightly-dusted, stir fried in a sweet Szechwan sauce."

    The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll may want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.42. Votes: 12

    Menu Description: "Scallions, garlic and chili peppers stir-fried with ground chicken nesting on hot egg noodles. Garnished with shredded cucumber and bean sprouts."

    To clone P.F. Chang's take on this traditional Chinese noodle dish you should use a wok, but I found that a large saucepan works well too. Saute a couple chicken breasts ahead of time and give them a chance to cool so you can finely mince them up. Get out the cleaver, if you've got one, and chop away. Or just use a big chef's knife. You can prepare the chicken ahead of time and keep it covered in the fridge until you're ready to make the dish. Once you've got the chicken hacked up, you'll have tasty noodles on the table in less than ten minutes.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 2

    Menu Description: “Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.”

    My favorite chicken dish at P.F. Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. The secret for a great clone is combining the right ingredients for the perfect marinade that will also become the sauce. Soy sauce and oyster sauce provide the saltiness. Mirin, which is sweetened sake, contributes the sweet flavor component. Chili oil gives the sauce its spicy kick and a little rice vinegar adds the necessary acidy. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. Nailed the recipe, but still can't pick up peanuts with chopsticks.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 2

    If you love the flavor of fresh lime juice in your cocktails, here are clones for two fantastic signature drinks from America's most famous Chinese bistro chain. The first clone, for the Asian Pear Mojito, doesn't include pear juice at all. Instead, the flavors of lime juice, sour apple schnapps, citrus rum, and pineapple juice combine to create what bartenders claim is a refreshing pear-like flavor. Does it taste like pear to you? The second clone, for Chang's Key Lime Martini, uses a vanilla-flavored Spanish liqueur called Licor 43, combined with key lime juice and whipped cream to create an amazing liquid version of key lime pie. This one is more of a dessert drink. The restaurant uses bottled key lime juice which can be found at specialty stores such as Trader Joe's, or you can just squeeze your own limes. And if you can't track down Licor 43, I found that Tuaca liqueur substitutes nicely. Cheers.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.00. Votes: 1

    Menu Description: "Stir-fried with Sichuan preserves, fiery chili sauce and garlic."

    Here's an easy side dish that you can start a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some time to pickle in the salt and acids. When you're ready to cook, a high-heat saute is put on the beans, and in less than five minutes you've got yourself an impressive, flavorful side that goes great with a slew of entrees—Asian-style or not.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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