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Random Pei Wei Recipes

  • Pei Wei Fried Rice on Random Pei Wei Recipes

    (#3) Pei Wei Fried Rice

    2 cups enriched white rice (I used Minute Rice)
    4 cups water
    2/3 cup chopped baby carrots
    1/2 cup frozen green peas
    2 tablespoons vegetable oil
    2 eggs
    soy sauce to taste
    sesame oil, to taste

    - Cook rice according to package directions.
    - In a saucepan, boil carrots in water about 3-5 minutes.
    - Drop peas into boiling water; drain.
    - Heat wok over high heat.
    - Pour in oil, stir in carrots and peas; cook for 30 seconds.
    - Crack in eggs; stir quickly to scramble eggs with vegetables.
    - Stir in cooked rice; shake in soy sauce, and toss rice to coat.
    - Drizzle with sesame oil, and toss again. Serve.
  • Pei Wei Lettuce Wraps on Random Pei Wei Recipes

    (#4) Pei Wei Lettuce Wraps

    8 ounces of minced chicken mix ( which is a mix of s**take mushrooms, water chestnuts, & minced chicken )
    1 tablespoon of wok oil
    1/2 teaspoon of minced garlic
    2 tablespoons of diced green scallions
    2 ounces of our minced chicken sauce (see below)
    1 cup of rice sticks ( prepared)
    1 teaspoon of sesame

    * Minced Chicken Sauce:
    1/4 cup of mushroom soy sauce
    1/4 cup of oyster sauce
    1/2 tsp of white pepper
    1/4 cup of cooking rice wine
    1 tbsp of sugar

    -Minced Chicken Sauce: Heat mixture on medium high heat at low boil for about 6 to 8 minutes. It can be cooled or refrigerated.
    -Heat wok until white whisk of smoke appears.
    - Add 1 tbsp of oil.
    - Add garlic; stir for 5-10 seconds.
    - Add minced chicken; mix and sear.
    - Add 1/4 ounces of minced chicken sauce; stir and incorporate.
    - Add 2 tbsp of diced green scallions.
    - Add 1 tsp of sesame oil and serve on plates. Makes 2 servings.
  • Pei Wei Kung Pao Chicken on Random Pei Wei Recipes

    (#1) Pei Wei Kung Pao Chicken

    1lb boneless, skinless chicken breasts (cut into 1" pieces)
    1 tablespoon cornstarch
    2 teaspoons sesame oil
    3 tablespoons green onions (chopped)
    3 garlic cloves (minced)
    ½ teaspoon crushed red pepper flakes
    ½ teaspoon ground ginger
    2 tablespoons rice wine vinegar
    2 tablespoons soy sauce
    2 teaspoons sugar
    1/3 cup dry roasted peanuts

    - Combine chicken and cornstarch in a bowl ; toss to coat.
    - Heat sesame oil in wok or skillet over medium heat.
    - Add chicken and stir fry for 5-7 minutes; remove chicken from wok.
    - Add green onions, garlic, red pepper flakes and ginger to the wok; stir fry for 15 seconds.
    - Combine vinegar, soy sauce and sugar in another bowl; mix well and add the sauce to the wok.
    - Return chicken to the wok; coat with sauce.
    - Stir in roasted peanuts; heat thoroughly.
    - Top with additional green onions if desired; serve over white or fried rice.
  • Pei Wei Lo Mein With Beef on Random Pei Wei Recipes

    (#7) Pei Wei Lo Mein With Beef

    1 1/2 lbs of flank steak
    Marinade:1 tbsp soy sauce
    Marinade: 1 1/2 teaspoons of cornstarch
    2 tbsp oyster sauce
    2 teaspoons dark soy sauce
    4 tbsp beef broth
    1 teaspoon granulated sugar
    8 oz fresh egg noodles or italian spaghetti
    1 teaspoon sesame oil
    1 large carrot, chopped into 1/2-inch pieces
    1/2 cup chopped cabbage, such as napa
    1 clove garlic, chopped
    4 cups of oil for stir frying, or as needed

    - Cut beef into thin strips.
    - Add marinade ingredients; marinate beef for 20 minutes.
    - While beef is marinating, prepare remaining ingredients.
    - In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar; set aside.
    - Fill a large saucepan with lightly salted water to cover noodles.
    - Bring to a boil; add noodles and cook until al dente.
    - Drain noodles; toss with sesame oil.
    -Heat the wok over medium-high to high heat.
    - Add enough oil to cover beef in wok.
    - Add beef and stir constantly; cook until lightly browned, then set aside.
    - Add 2 tbsp oil to wok.
    - When oil is hot; add garlic.
    - Stir-fry until garlic browns; add carrots.
    - Stir-fry for about 1 minute; add shredded cabbage and cook for another minute.
    - Add noodles; cook for 2 more minutes.
    - Add sauce to wok; return beef to pan and mix everything together to serve hot.
  • Pei Wei Sesame Chicken on Random Pei Wei Recipes

    (#6) Pei Wei Sesame Chicken

    2 pounds boneless skinless chicken breasts
    1 bag potato starch
    1 egg
    2 cups milk
    pinch of white pepper
    pinch of salt

    * Sauce
    1/2 cup soy sauce
    2 1/2 tablespoons hoisin sauce
    1/2 cup sugar
    1/4 cup white vinegar
    2 1/2 tablespoons rice wine
    2 1/2 tablespoons chicken broth
    pinch of white pepper
    1 1/4 tablespoon orange zest

    * Breaded Chicken
    2 pounds boneless skinless chicken breasts
    1 bag potato starch
    1 egg
    2 cups milk
    pinch of white pepper
    pinch of salt

    1 quart vegetable oil
    1/2 red bell pepper, large dice
    1/2 white onion, large dice
    1 tablespoon Asian chili sauce
    1/2 tablespoon minced ginger
    1/4 cup scallions, cut into rings, white part only
    1 teaspoon sesame oil
    1 tablespoon cornstarch
    1 tablespoon water

    - Sauce: Place all ingredients in a saucepan, whisk together, and bring to a simmer; remove from heat.
    - Breaded Chicken:Cut chicken breast into 3/4 inch squares. Whisk eggs, milk, salt, and white pepper together. Place potato starch in a mixing bowl. Dredge chicken through egg wash, then dust in potato starch. Shake chicken in a strainer to remove excess starch.

    - Mix water and cornstarch together; set aside.
    - Heat vegetable oil in a large sauce pan.
    - Cook chicken in high heat dredged in potato starch for 2 minutes.
    - Drain on paper towels and reserve.
    - In a wok or saute pan, heat 1 tbsp of vegetable oil until smoking hot.
    - Add minced ginger and chili sauce; saute for 5 seconds.
    - Add red bell peppers and onions; saute for 20 seconds.
    - Add sesame sauce, bring to a boil.
    - Add cornstarch slurry to thicken sauce.
    - Add chicken and toss together; coat chicken evenly.
    - Add sesame oil and toss together; serve over steamed rice, garnish with toasted sesame seeds.
  • Pei Wei Spicy Korean Sauce on Random Pei Wei Recipes

    (#5) Pei Wei Spicy Korean Sauce

    1cup soy sauce
    3/4 cup water
    1/2 cup white vinegar
    1 TBS fresh ginger, grated
    2 minced garlic cloves
    1 tsp red pepper flakes
    1/2 tsp cayenne pepper

    - Mix soy sauce, water and vinegar.
    - Add remaining ingredients; mix well.

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About This Tool

Pei Wei’s story begins with the dream of a restaurant that offers authentic Asian cuisine without sacrificing freshness to improve service. That dream came true in the summer of 2000 when the first Peiris opened in Scottsdale, Arizona. The emphasis is on handmade dishes, including freshly chopped vegetables, all cut white chicken and Herbivore Sirloin. Prepared by a professional chef in person, it ensures the highest level of catering and taste preferences.

The random generator tool recommends 7 items, or the 7 most popular dishes at Pei Wei, which are handcrafted, freshly made staples of the chef’s repertoire. With this tool, you can see Pei Wei’s Fried Rice, Spicy Korean Sauce, Sesame Chicken, Lo Mein With Beef.

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