Thursday, June 20, 2013

PF Chang's Style Spicy Green Beans

One of my favorite things on the menu at
are the spicy green beans.  
SO good!

I tried out a copy cat recipe (with a few changes) this evening and I thought for a moment 
that I really was at PF Chang's. :-)

Spicy Green Beans
adapted from

1 pound fresh green beans
1/4 cup water
2 tablespoons fresh ginger, grated
1/2 tablespoon fresh garlic, chopped finely
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
2 teaspoons red pepper flakes

Rinse and trim beans.
Combine soy sauce, vinegar, sugar, and red pepper; set aside.
Heat water in saucepan over high heat and simmer beans until crisp tender; 4-5 minutes.
Remove and drain beans.
Add sesame oil to sauce pan.  Sautee ginger and garlic; 1-2 minutes.
Add green beans and sautee until beans are tender; 3-4 minutes.
Add sauce to pan, heat and stir until sauce thickens and glazes the beans.

Orange Chicken

WHERE has this been all my life?!

We all love Chinese food in my family.
PF Changs, Pei Wei, and even Panda Express are favorite destinations.
We usually order Kung Pao,
but Mr. H. and my children also really like orange chicken.
 I don't think I've ever even tried it.
My son requested that I find a recipe and make it this week,
and oh boy did we all love it.
The chicken was SO moist and tender
 and the sauce so tasty...
we were all wanting to lick our plates. ;-)

for the sauce -
1 1/2 cups water
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon orange zest
1/4 cup rice vinegar
2 tablespoons soy sauce
1/2 cup brown sugar
1/2 teaspoon fresh ginger, grated
1 garlic clove, chopped
2 tablespoons green onions, sliced thinly
1/4 teaspoon red pepper flakes
2 tablespoons cornstarch
2 tablespoons water

for the chicken-
1 pound chicken breasts or tenders, cut into bite sized pieces
2 eggs, beaten
1 cup flour
1 tablespoon cornstarch
2 teaspoons salt
oil for frying
additional sliced green onions

To make sauce, combine all of the ingredients except for the cornstarch and 2 tablespoons of water.
Bring to a boil over medium heat.  Stir together cornstarch and water, pour into boiling
sauce, and whisk until thickened.  Keep sauce warm as you make the chicken.

Heat an inch of oil in skillet.  Combine flour, cornstarch, and salt.
Coat chicken pieces in egg and then flour mixture.
Place chicken pieces into hot oil and fry until golden brown and cooked through.
Remove chicken with slotted spoon, add to warm sauce, and stir to coat. 
Serve chicken over steamed rice and top with green onions.

Delicious with a side of spicy green beans.