10 ounces chicken breast potato starch canola oil 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.
182 calories, 11 grams fat, 9 grams carbohydrates, 12 grams proteinper serving. This recipe is low in sodium. This recipe is low in carbs.
Get our best recipes delivered right to you! Sign up for our newsletters that feature hand-picked recipes
Guest Foodie May 24, 2010 COMMENT: Where do I find Chang sauce? Is this something that is sold at P.F. Changs?
anymous October 24, 2008 COMMENT: the recipe calls for potato starch and canola oil but it doesnt really say how you're suppose to use, anyone know???
ronlg October 16, 2008 REVIEW:
I didn't exactly follow these directions. However, I did use the majority of the ingredients.
I didn't use chili paste. Instead, I used a sweet chili sauce and then to make it more spicy, I used hot peppers from Guam (where my family is from).
This turned out great. Now we don't have to go to PF Changs to eat our favorite dish, I can make it at home with my own touch.
I highly recommend it.
Homechef May 20, 2008 REVIEW:
This recipe definitely works - just have to tweak it a bit maybe... plus - if you're not using an actual wok, the sauce is a bit of a challenge because the cornstarch tends to separate. Best bet: mix the sauce ingredients in a small bowl thoroughly before putting in the wok or pan.
Guest Foodie October 4, 2007 REVIEW:
This recipe is great! It tasted just like PF Changs. I could not find potato starch so I just used cornstarch and the chicken fried up nicely. I would highly recommend giving this one a try.
crazy cook April 15, 2007 REVIEW:
I don't eat chicken but this is great with shrimp or tofu. I don't know what the previous reviewer is talking about, because it was JUST like the PF Chang dish. You have to make sure to use potato starch flour and not potato flour, obviously.
Disappointed January 28, 2007 REVIEW:
Please don't waste your time or money on this recipe. Tastes nothing like it and potato starch is horrible. IT WAS SO BAD WE ENDED UP ORDERING PIZZA!!