Do your kids love Chinese food? Are you too intimidated to cook these dishes so you and your family are forced to eat out every time you want Chinese food? Instead of heading out to a restaurant for your families favorite dishes, try making them at home! Want the secret ingredients for P. F. Chang’s delicious lettuce wraps or Panda Express’ tasty orange chicken? Read on to learn how copy these family favorites and more!
Chinese Restaurant Style Fried Rice
¾ cup finely chopped onion
2 ½ Tbsps. oil
1 egg, lightly beaten
¼ tsp. soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
½ cup finely chopped carrot (very small)
½ cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 Tbsps. light soy sauce (add more if you like)
Heat 1 tbsp oil in wok and add chopped onions, stir-fry until onions 8-10 minutes, remove from wok.
Mix egg with ¼ tsp. soy sauce and sesame oil, set aside. Add ½ Tbsp. oil to wok to coat the surfaces and add egg mixture, quickly swirl egg until egg sets against wok, when egg puffs, flip egg and cook other side briefly, remove from the wok and chop into small pieces.
Heat 1 tbsp oil in wok and add meat along with carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more.
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 Tbsps. olive oil
1 garlic clove, crushed
¼ tsp. ginger
¾ tsp. crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 Tbsps. ketchup
1 Tbsp. cider vinegar
½ cup water
1/3 cup soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned and remove. Add remaining ingredients, heating over medium heat until dissolved. Add chicken and bring to a boil, reduce heat and simmer for 20 minutes. Serve over hot rice.
P. F. Chang’s Chicken Lettuce Wraps
3 Tbsps. oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushroom
3 Tbsps. chopped onions
1 tsp. minced garlic
4 -5 leaves iceberg lettuce
¼ cup sugar
½ cup water
2 Tbsps. soy sauce
2 Tbsps. rice wine vinegar
2 Tbsps. ketchup
1 Tbsp. lemon juice
1/8 tsp. sesame oil
Stir Fry Sauce
2 Tbsps. soy sauce
2 Tbsps.brown sugar
1/2 tsp. rice wine vinegar
Make the special sauce by dissolving the sugar in water in a small bowl, then add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate sauce until ready to serve.
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep the oil in the pan hot.
As the chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince the size of the mushrooms and water chestnuts.
Add another Tbsp of vegetable oil to the pan and add chicken, garlic, onions, water chestnuts, and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce and top with sauce.
Panda Express Orange Chicken
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 ½ tsps. salt
oil (for frying)
½ cup cornstarch, plus 1 tablespoon cornstarch
¼ cup flour
1 Tbsp. gingerroot, minced
1 tsp. garlic, minced
½ tsp. crushed hot red chili pepper
¼ cup green onion, chopped
1 Tbsp. rice wine
¼ cup water
½ tsp. sesame oil
Orange Sauce for Stir Fry
1 ½ Tbsps.soy sauce
1 1/2 Tbsps. water
5 Tbsps. sugar
5 Tbsps. white vinegar
Zest of one orange
Place chicken pieces in large bowl. Stir in egg, salt, pepper, and 1 Tbsp. oil and mix well. Stir cornstarch and flour together. Mix flour mixture and egg mixture. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat and add 1 Tbsp. oil. Add ginger and garlic and stir-fry about 10 seconds. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.Heat until sauce is thickned. Stir in sesame oil and orange zest if desired.
I hope you enjoy these delicious Chinese dishes and that they will soon become family favorites! For more Chinese food recipes go to http://creativebioscience.com/blog/open-your-childs-eyes-to-different-cultures-through-food/ where you can learn how to make Chinese dumplings and a beef and broccoli stir fry your kids will love.