P F Changs Ginger Stir Fry Romaine Wraps Recipes

Steps:

• Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes, and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Marinate in refrigerator for 2-4 hours.
• Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
• Coat a very hot sauté pan lightly with soy bean oil. Sauté the chicken (in a thin layer), searing until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
• Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
• Wrap the chicken mixture onto the romaine lettuce and top with scallion rings. Serve and enjoy!

Steps:

• Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soybean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed.
• Let marinate in refrigerator for 2-4 hours.
• Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed.
• Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
• Coat a very hot sauté pan lightly with soybean or vegetable oil.
• Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
• Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
• Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!
• *Fun fact: this recipe can also be done with baby shrimps, fish or beef.

Steps:

• Dice the meat into tiny pieces. Place the meat in a mixing bowl and add 2 tablespoons oil, ginger, garlic, red pepper flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 4 hours.
• Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
• Coat a very hot saute pan lightly with oil. Lay the meat around the saute pan being careful not to lay too many on top of each other. Sear the meat until crispy and golden brown, about 2 1/2 minutes. Once meat is brown, toss gently in pan and sear another 2 1/2 minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
• Add 1/2 of the citrus soy mixture to the saute pan and coat well. Let the sauce coat the meat until it is glazed, and thickens on the meat. Add more or less depending on how "wet" you want your mixture. Spoon meat onto a serving bowl. Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.