Random Pei Wei Recipes (7 items)

• 

  (#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.
• 

  (#2) Chicken Pad Thai

  1/2 cup low-fat coconut milk
  6 tablespoons creamy peanut butter
  4 tablespoons light soy sauce
  4 tablespoons fresh squeezed lime juice
  1/2 tablespoon rice wine vinegar
  2 tablespoons brown sugar
  2 teaspoons grated gingerroot
  1/2 teaspoon red pepper flakes
  Chicken stir fry
  1/2 tablespoon canola oil
  1/2 tablespoon dark sesame oil
  1 -2 teaspoon curry powder (optional)
  1 lb chicken breast , cut up into bite size pieces
  6 -8 ounces frozen sugar snap peas
  1 medium onion , chopped
  2 garlic cloves , minced
  1/4 cup dry roasted peanuts , chopped (lightly salted)
  cilantro
  1/2 lb cooked noodles or 1/2 lb cooked pasta

  - Combine all sauce ingredients in a bowl; set aside.
  - Cook noodles or pasta; drain and set aside.
  - In a skillet over medium heat, cook chicken and onions in canola and sesame oil.
  - Halfway through cooking, add garlic to pan.
  - When chicken is done, add sugar peas; stir to heat for 1-2 minutes.
  - Add sauce mixture and stir to coat chicken.
  - Little by little add cooked noodles or pasta; stir to coat.
  - Serve garnished with chopped peanuts and cilantro.
• 

  (#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.
• 

  (#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.
• 

  (#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.
• 

  (#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.
• 

  (#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.

New Random Displays    Display All By Ranking