Ginger Chicken With Broccoli Pf Changs

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Did you know you’re able to make Ginger Chicken With Broccoli Pf Changs at home? You will want to make plenty because leftovers freeze well. Start off by in a large pot or wok stir frying 2-3 tbsp of the rendered ginger root, (minced) for two minutes. Add two cups chicken stock and one cup dry white wine then whisk until combined

P.F. Chang’s Ginger Chicken With Broccoli

You won’t miss eating out when you prepare this delicious, Asian dish that features chicken and broccoli in an amazing ginger sauce!

P.F. Chang's Ginger Chicken With Broccoli

1 Picture

INGREDIENTS

  • For the Chicken:
  • 2 large eggs, beaten
  • 2 Tablespoons cornstarch
  • 2 Tablespoons vegetable oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 large boneless, skinless chicken breasts, thinly sliced
  • For the Stir-Fry Sauce:
  • 1/2 cup soy sauce
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons granulated sugar
  • 1/2 cup chicken broth
  • For the rest of the recipe:
  • 3 cups chicken broth
  • 8 oz. fresh broccoli florets
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons minced, peeled fresh ginger
  • 2 Tablespoons minced green onion (green and white parts)
  • 1 teaspoon minced garlic
  • 1/4 cup cornstarch
  • 1 teaspoon sesame oil (found in Asian section of most grocery stores)
  • Steamed rice, for serving

DETAILS

Servings 3
Preparation time 180mins
Cooking time 200mins

PREPARATION

STEP 1

At least 3 hours ahead of serving time: Marinate the chicken: Combine the eggs, cornstarch, salt, pepper, and vegetable oil in a bowl. Add the chicken slices; mix well to coat. Cover the dish and refrigerate the chicken for at least 3 hours. When ready to use, drain the chicken well (I used a sieve-dump the chicken in it over a bowl to drain…don’t rinse…just drain as much of the slimy egg mixture as you can off of the chicken).

Combine the ingredients for the stir-fry sauce, cover and set aside until ready to use. Sauce can be made ahead.

Place the 3 cups of chicken broth in a large skillet (or wok); bring to a rolling boil. Once boiling, reduce heat to simmer. Add the well-drained pieces of marinated chicken to the broth; cook until chicken is almost done (about ¾ of the way done – just a couple minutes). Before the chicken is cooked all the way through, remove the pieces from the pan using a slotted spoon, and drain on a paper towel-lined plate. Keep the chicken warm.
After removing the chicken, but while the broth is still simmering, add the broccoli florets. Cook these until crisp-tender (just a few minutes!). Once done, remove the broccoli with a slotted spoon and arrange it on a serving platter in a ring. Keep the broccoli warm. Once you have removed the broccoli from the pan, discard the broth. Wipe the skillet clean with a paper towel and put it back on the stove top.

Heat the skillet again and add 3 TBSP vegetable oil. Once oil is hot, add the ginger, green onion, and garlic… saute for just a few seconds. Add in the stir-fry sauce and simmer for a few minutes.

Add the chicken slices back into the sauce; cook all the way through, approximately 3-4 minutes. In a small bowl, mix ¼ cup cornstarch with ½ cup water until smooth. Add this mixture to the chicken and sauce in the skillet. Stir in the sesame oil. Simmer for a minute or two while the sauce thickens.

Arrange the broccoli into a ring shape around the perimeter of serving platter. Once the sauce has thickened and is hot, pour the stir-fry into the center of the broccoli ring. Serve with steamed rice. Enjoy!

Notes
Please take note that the long prep time is inactive prep time. The length of prep time includes 3 hours of marinade time for the chicken.

P.F. Chang’s Ginger Chicken With Broccoli

You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!

You’ll love PF Chang’s Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!
Oh my goodness…this copycat recipe for PF Chang’s Ginger Chicken With Broccoli was so good! The Asian inspired ginger sauce tastes amazing with the broccoli and chicken breasts!

I found this recipe in one of my cookbooks called “More Of America’s Most Wanted Recipes” and decided to fix it for my husband and I last night for dinner. WOW! We both loved it! It’s a “copycat” recipe of a beloved PF Chang’s China Bistro entree.

The meal is described as “Chicken Served Cantonese-Style On A Bed Of Steamed Fresh Broccoli”. It sure sounded good to me, so into the ol’ kitchen I went yesterday afternoon to give it a test run.  YES! -this is an amazingly delicious entree! The flavors are phenomenal and the directions are very easy to follow. This will be a recipe we enjoy…often! Hope you like it, too! Here’s some picture to show how to make this great dish:

How To Make PF Chang’s Ginger Chicken With Broccoli

Slice boneless, skinless chicken breasts into thin strips before being marinated.

Chicken breast slices, with knife on red cutting mat.

Mix up the very simple “marinade” for the chicken. The chicken will need to marinate in the refrigerator for for 3 hours. Plan ahead!

Marinade for P.F. Chang's ginger chicken, in metal bowl
Chicken breast slices for P.F. Chang's ginger chicken, marinading in metal bowl

Make The Delicious Asian Sauce

Make the simple Asian stir fry sauce for PF Chang’s ginger chicken, by blending ingredients together in a bowl. It’s so quick and easy! When done combining the ingredients, set the sauce aside until later.

Stir fry sauce for P.F. Chang's ginger chicken.

Drain the chicken breast slices after marinating.

Chicken pieces for P.F. Chang's ginger chicken drains after marinating.

Cooking The Chicken And the Broccoli

The chicken pieces are cooked in chicken broth mixture until they are 2/3 of the way done. Remove the chicken from the broth and drain on paper towels. Save the broth in the skillet.

Cooking boneless chicken breast slices in broth, for P.F. Chang's ginger chicken.
Cooked chicken, draining on paper towel.

Cook the broccoli florets in the reserved chicken broth.

Broccoli florets for P.F. chang's ginger chicken with broccoli are cooking in broth.

Preparing the Sauce

Cook minced garlic, green onions, and ginger in oil in a large skillet. Boy does it smell good while they are cooking! Add the Asian stir fry sauce to the skillet.

Garlic, green onions and ginger, cooking in skillet for P.F. Chang's ginger chicken.
Asian stir fry sauce for P.F. Chang's ginger chicken cooking in skillet.

Place the marinated chicken pieces  back into the skillet with the green onions and stir fry sauce. Cook the chicken for several minutes until it is fully cooked through.

Mix up the cornstarch mixture that will help to thicken the stir fry sauce for PF Chang’s ginger chicken and broccoli. Once fully mixed, add it into the skillet with the chicken and sauce. Stir until all the cornstarch slurry is fully blended with the stir fry sauce. The sauce will thicken as it cooks.

Mixing up cornstarch in measuring cup to make thickened sauce for P.F. Chang's ginger chicken.

To Serve PF Chang’s Ginger Chicken with Broccoli

Once the sauce has thickened and is heated through, PF Chang’s Ginger Chicken and the sauce are ready to be served. Arrange the cooked broccoli in a ring around the outside of a serving dish. The steaming hot ginger chicken and sauce is then piled into the middle. Serve this delicious dish up, and enjoy!

P.F. Chang's Ginger Chicken With Broccoli, on serving platter.

Here is my version of PF Chang’s Ginger Chicken with Broccoli, served steaming hot, on top of a bed of white rice. It is DELICIOUS!

P.F. Chang's Ginger chicken and broccoli are served on top of white rice.

Hope you will give this recipe for PF Chang’s Ginger Chicken with Broccoli a try! It tastes fantastic!  Have a great day, and please come back again soon.

P.F. Chang’s Ginger Chicken With Broccoli

3-4
Servings

4h
Prep Time

25m
Cook Time

4h 25m
Ready I


“Sharing one of my favorite Chang’s recipe here. The dish features chicken and broccoli in an amazing ginger sauce,”

Original recipe yields 3-4 servings

Ingredients

  • FOR THE CHICKEN
  •  2 large eggs (beaten)
  •  2 tablespoons cornstarch
  •  2 tablespoons oil (vegetable oil)
  •  1/4 teaspoon black pepper
  •  1/4 teaspoon salt
  •  2 (3/4 pound) boneless skinless chicken breasts (thinly sliced, 2 very large breasts)
  • FOR THE STIR-FRY SAUCE
  •  1/2 cup soy sauce
  •  2 tablespoons rice wine vinegar
  •  2 tablespoons granulated sugar
  •  1/2 cup chicken broth
  • FOR THE REST
  •  3 cups chicken broth
  •  8 ounces fresh broccoli (small florets)
  •  3 tablespoons oil (vegetable oil)
  •  2 tablespoons minced fresh ginger
  •  1 minced green onion (green and white parts)
  •  1 teaspoon minced garlic
  •  1/4 cup cornstarch
  •  1 teaspoon sesame oil
  •  Steamed rice, for serving

Nutritional

  • Serving Size: 1 (592.7 g)
  • Calories 783.5
  • Total Fat – 48.3 g
  • Saturated Fat – 11.6 g
  • Cholesterol – 289.7 mg
  • Sodium – 4096.1 mg
  • Total Carbohydrate – 27.3 g
  • Dietary Fiber – 0.5 g
  • Sugars – 9.5 g
  • Protein – 56.9 g
  • Calcium – 70.7 mg
  • Iron – 3.3 mg
  • Vitamin C – 1.1 mg
  • Thiamin – 0.7 mg

Step 1

Combine the eggs, cornstarch, salt, pepper, and vegetable oil in a bowl. Add the chicken slices; mix well to coat. Cover the dish and refrigerate the chicken for at least 4 hours. When ready to use, drain the chicken well, DON’T rinse just drain as much of the slimy egg mixture as you can off of the chicken).

Step 2

Combine the ingredients for the stir-fry sauce, cover and set aside until ready to use (the sauce can be made ahead).

Step 3

Place the 3 cups of chicken broth in a large skillet (or wok); bring to a rolling boil. Once boiling, reduce heat to simmer. Add the well-drained pieces of marinated chicken to the broth; cook until chicken is almost done (about 3/4 of the way done, just a couple minutes). Before the chicken is cooked all the way through, remove the pieces from the pan using a slotted spoon, and drain on a paper towel-lined plate. Keep the chicken warm.

Step 4

After removing the chicken, but while the broth is still simmering, add the broccoli florets. Cook these until crisp-tender (just a few minutes!). Once done, remove the broccoli with a slotted spoon and arrange it on a serving platter in a ring. Keep the broccoli warm. Once you have removed the broccoli from the pan, discard the broth. Wipe the skillet clean with a paper towel and put it back on the stove top.

Step 5

Heat the skillet again and add 3 TBSP vegetable oil. Once oil is hot, add the ginger, green onion, and garlic, saute for just a few seconds. Add in the stir-fry sauce and simmer for a few minutes.

Step 6

Add the chicken slices back into the sauce; cook all the way through, approximately 3-4 minutes. In a small bowl, mix 1/4 cup cornstarch with 1/2 cup water until smooth. Add this mixture to the chicken and sauce in the skillet. Stir in the sesame oil. Simmer for a minute or two while the sauce thickens.

Step 7

Arrange the broccoli into a ring shape around the perimeter of serving platter. Once the sauce has thickened and is hot, pour the stir-fry into the center of the broccoli ring. Serve with steamed rice. Enjoy!

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