P.F. Chang's China Bistro (Public, NASDAQ:PFCB)

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P.F. Chang’s China Bistro, Inc. (P.F. Chang’s) is an owner and operates three restaurant concepts in the Asia: P.F. Chang’s China Bistro (Bistro), Pei Wei Asian Diner (Pei Wei) and Taneko Japanese Tavern (Taneko). As of December 31, 2006, the Company owned and operated 172 Bistro restaurants that featured a blend of traditional Chinese cuisine. The Company’s restaurants offer flavored, culinary creations, prepared from ingredients, including herbs and spices imported directly from China. Its menu is complemented by a full-service bar offering a selection of wines, specialty drinks, Asian beers, cappuccino and espresso. Additionally, one Bistro restaurant located in Honolulu, Hawaii is operated under a joint venture agreement. It also owned and operated 144 quick casual Pei Wei restaurants as of December 30, 2007. Pei Wei was developed for providing Asian food. As of December 30, 2007, the Company also owned and operated one Taneko restaurant.

Name: P.F. Chang's China Bistro

Address: 7676 East Pinnacle Peak Road
City: Scottsdale
State: AZ
Zip: 85255
Country: USA
Phone: 480.888.3000
Web: http://www.pfcb.com/

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Restaurant Recipes

P.F. Chang's China Bistro Orange Peel Chicken


  • 1 tablespoon vegetable oil
  • 2 tablespoons minced garlic
  • 4 green onions, sliced
  • 1 cup tomato sauce
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon soy sauce


  • 1/2 cup vegetable oil
  • 4 chicken breasts, boneless, skinless
  • 1 egg, beaten
  • 1 cup milk
  • 1 cup flour
  • peel from 1/4 orange, julienned (into 1/8" thick strips)

1. Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.

2. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.

3. Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces.

4. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.

5. Coat chicken pieces - first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.

6. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through - about a minute - stirring gently.

Chinese Cooking Tips

Don't use dark soy sauce unless the recipe specifically calls for it. When a recipe simply says to add soy or soya sauce, use light soy sauce or one of the Japanese brands such as Kikkoman.

If preparing stir-fried meat and vegetables, stir-fry the meat first and set it aside. Usually you will return it to the wok with a sauce during the final stages of cooking.

When stir-frying vegetables, cook the toughest and thickest vegetables for a longer period than the softer, leafy vegetables. Vegetables such as broccoli, carrots, and cabbage need to be cooked longer than bok choy, which in turn is cooked longer than snow peas or bean sprouts.