Believe it or not, Brent and I have never eaten at P.F. Chang’s until Stacy invited us among others to join her in a re-creation party, P.F. Chang style. Of course we wanted to participate, but having no idea what the food was like (other than knowing it was asian-themed casual dining).

A few days after Stacy’s invite, we ordered take-out from P.F. Chang’s. Brent got the gluten-free thai basil sambal noodles with shimp (from the new “Inspired” menu–recreated here) and I got the gluten-free ginger chicken with broccoli. Before diving in, set aside a small container of each of our dinner items for taste-testing during our actual cooking experiment the next day.

Personally, I prefer both of our recreations to their originals from the restaurant, not only because the ingredients are “cleaner” than what was probably used in the making of the dishes at the restaurant but also because I think the flavors are just more vibrant. Of course, everyone’s taste buds are different. So let us know what you think!

Ingredients

1 lb chicken breast, sliced into 1 inch pieces

2 eggs

2 tbsp coconut flour

5 tbsp coconut oil, separated into 2 tbsp and 3 tbsp

1/4 tsp white pepper

1/4 tsp sea salt

1/2 cup coconut aminos

1 and 1/2 cup chicken broth, separated into three 1/2 cup parts

2 tbsp rice vinegar

2 tbsp honey

2 tbsp minced ginger

3 cloves garlic minced or pressed

2 tbsp scallion, sliced

1/2 lb broccoli, trimmed and chopped into flowerets

1/4 tsp arrowroot flour

1/4 cup cold water

1 tsp sesame oil

Method

Liquify 2 tbsp of coconut oil and then beat with the eggs in a small bowl. Whisk in the coconut flour, white pepper and sea salt. Marinate chicken slices in this mixture for at least 30 minutes (up to 3 hours).





In another small bowl, combine coconut aminos, 1/2 cup of chicken broth, rice vinegar, and honey; then set aside.

In a seasoned wok, bring 1/2 cup chicken broth to a boil and then bring down to a simmer. Carefully place each of the marinated chicken pieces into the wok, separate them with a pair of chop sticks as needed, and cook for 2 to 3 minutes (until the pieces are about 2/3 of the way cooked through). Then remove them to a bowl.





If there are little bits of cooked eggy-dough coating remaining, you can scoop them out and eat them (yes, it sounds weird, but they aren’t half bad) or discard them. Also, set aside or discard the used chicken broth left in the wok. Rinse the wok so no eggy-dough bits remain. Pour into the wok 1/2 cup chicken broth, bring to a strong simmer and then add the broccoli. Cook for 7 to 10 minutes, depending on how well crunchy or soft you like your broccoli to be. Remove from wok, setting aside in a bowl, and drain the chicken broth.

Melt 3 tbsp of coconut oil in the wok over medium-low heat. Add the ginger, garlic, and scallions, sautéing for about 5 to 8 seconds until aromatic.

Add the sauce mixture (coconut aminos, chicken broth, rice vinegar, and honey) and bring to a simmer.

Reintroduce the cooked chicken pieces. Cook for 2 to 3 minutes, stirring regularly.

Then, remove the chicken pieces again, set aside, and allow the liquid in the wok to reduce at a simmer for 10 minutes.

In a small dish, stir together arrow root powder and water. Add that mixture and the sesame oil to the liquid in the wok and simmer, while stirring occasionally, for another 2 to 3 minutes.

Serve the chicken and broccoli on a bed of zoodles or cauliflower rice (or nothing at all) and drizzle the sauce over the chicken.



