PF Changs Coupons – P.F. Chang’s China Bistro is a Chinese restaurant chain that describes itself as having a ” high-energy contemporary bistro setting.” The chain prides itself on using ” premium herbs and spices imported directly from China.” P.F. Chang’s was founded by in 1993 by Paul Fleming and Philip Chiang. The founders’ names were combined to create the restaurant’s name. P.F. Changs has since grown to 200 locations around the world. Get pf changs coupons for your next visit.
P.F. Chang’s China Bistro does run in-restaurant promotions and deals that don’t require coupons, but some special offers do require coupons. P.F. Chang’s coupons are occasionally printed in local newspapers, but the best way to receive P.F. Chang’s China Bistro savings is to sign up for their Warrior Card. P.F. Chang’s printable coupons are sometimes made available to their Facebook fans and Twitter followers. View the menu offered. Find locations near you.
P.F. Chang’s Menu: Diners at P.F. Chang’s can enjoy dishes that range from Salt and Pepper Calamari to Asian marinated New York Strip Steak, in addition to more typical Chinese dishes like Beef with Broccoli and Moo Goo Gai Pan. The P.F. Chang’s for Two menu serves a four course dinner for two for $39.95. There is also a menu of gluten-free dishes.
P.F. Chang’s Gift Cards: Gift cards are available for purchase online and in-store, in denominations ranging from $25- $500. Gift cards can be used at any P.F. Chang’s, regardless of where they were purchased. Gift card balances can be checked online. Also, use pf changs coupons 2011 when they become available.
10 ounces chicken breast
3 teaspoons oil back into hot wok
1 teaspoon garlic
1/4 cup green onions
1 teaspoon chili paste
1 ounce house white sauce (chicken stock with a touch of oyster sauce)
1 ounce Chang’s Sauce (sugar and vinegar combined)
2 teaspoons sesame oil
1 teaspoon cornstarch
Diced chicken breast lightly coated with potato starch
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic, green onions, chili paste, house white sauce, Chang’s Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles. Serves 4.
Dan Dan Noodle
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
1/4 ounce egg noodles, cooked
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon sugar
7 ounces chicken stock
Heat wok or large skillet, add 1 tsp. oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.
Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.
Add a “slurry,” equal parts of cornstarch and water mixed together (a tsp. or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.
Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.
Kung Pao Chicken
1/2 teaspoon minced garlic
3 ounces Kung Pao sauce
1/2 teaspoon crushed red pepper
8 ounces shrimp
1 teaspoon chopped green onion
5 whole chile pods
Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook. Carefully pour shrimp and oil onto oil skimmer. Stir fry chile pods and onions; add garlic and Kung Pao sauce. Add shrimp, toss, and
add peanuts and chile flakes.
Szechwan Chicken Chow Fun
4 ounces ground chicken (cooked)
14 ounces chow fun noodles (wide rice noodle that is sold fresh in 16 oz. to 32
oz. packages at most Oriental markets)
2 teaspoons minced scallions
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon Szechwan preserved vegetables
2 teaspoons shredded black fungus mushrooms
2 teaspoons soy sauce
2 teaspoons vinegar
2 teaspoons sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 teaspoons water
Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil. Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.