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P.F. Chang's Ginger Chicken With Broccoli

Here's how you make P.F. Chang's Ginger Chicken With Broccoli
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  • Servings: 3-4
  • Prep: 4h
  • Cook: 25m
    • The following recipe serves 3-4 people.

Ingredients

The ingredients are:
  • 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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