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    You are in: Home / Recipes / P. F. Chang's Orange Peel Chicken by Todd Wilbur Recipe
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    P. F. Chang's Orange Peel Chicken by Todd Wilbur

    P. F. Chang's Orange Peel Chicken by Todd Wilbur. Photo by moxie1982

    1/2 Photos of P. F. Chang's Orange Peel Chicken by Todd Wilbur

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Galley Wench's Note:

    From www.TopSecretRecipes.com My favorite restaurant is P.F. Chang's and this is my favorite dish! If you like spicy dishes then you'll love this one! The recipe is from RECIPE SECRETS! Please note that the temperature can be controlled by the addition or reduction of the ORIENTAL chili-garlic sauce. There seems to be some confusion regarding the ingredients . . . the Chili Garlic Sauce is ORIENTAL! I find mine in the supermarket, or you can order it online. http://www.amazon.com/Lee-Kum-Chili-Garlic-Sauce/dp/B0000CNU5H

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    chicken

    Directions:

    1. 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. 2
      Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.
    3. 3
      Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.
    4. 4
      When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on 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 to heat up.
    5. 5
      When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sugar peas and sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.

    Ratings & Reviews:

    • on November 07, 2010

      45

      I am giving this 4 stars only because I don't like the way the way the chicken is prepared. The sauce itself is phenomenal! I did alter it to my taste though only making a few minor adjustments. I only added 1 tbsp of the chili sauce. I couldn't see adding anymore than that with out scorching my mouth. (I am a spicy food lover) so I would use 1 tbsp to 1 1/2 MAX. I also added in about 2 tbsp of orange juice since I don't have any oranges currently in the house. I think this would be a great tip for those wanting more of that orangey flavor besides from just the peel. I also substituted the white sugar for brown sugar.

      For the chicken I lightly dusted with cornstarch rather the eggy batter. Seemed too much like sweet and sour chicken. Where as the PF Chang's version really doesn't have too much of a coating. I also made with tofu and this would be excellent with shrimp as that is my favorite from PF Chang's. If you rated this recipe a 1 star or 0 stars you are very mistaken. This is a flavorful dish that I could have sworn come directly from PF Changs.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2009

      55

      WOW! I am a good cook and let me just say this is a wonderful recipe!! try it! but don't skimp out on any of the ingredients!! the only thing I did different is I did NOT use egg on chicken and only used milk and dredged in flour lightly(so it wouldn't be heavy and thicken the sauce once you put it all together) it makes your home smell wonderful and if you make brown rice or rice noodles(Thai box) it is a hit!! MAKE IT...YOU WILL BE AMAZED !! yum

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2008

      55

      I doubled the sauce, as was suggested by another reviewer, and added an extra 1/8th of an orange peel to compensate for the additional sauce (I was afraid doubling the peel might overpower the dish). It was phenomenal. Be prepared to spend a lot of time in the kitchen, but know that it will be worth every minute. Next time, I will make the sauce in advance.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for P. F. Chang's Orange Peel Chicken by Todd Wilbur

    Serving Size: 1 (326 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 544.7
     
    Calories from Fat 312
    57%
    Total Fat 34.6 g
    53%
    Saturated Fat 5.8 g
    29%
    Cholesterol 55.0 mg
    18%
    Sodium 625.0 mg
    26%
    Total Carbohydrate 51.6 g
    17%
    Dietary Fiber 4.0 g
    16%
    Sugars 19.2 g
    76%
    Protein 9.5 g
    19%

    The following items or measurements are not included:

    chili-garlic sauce

    chicken breast fillets

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