Our Top P.F. Chang's Copycat Recipes
Spicy Orange Zest Beef
"Wow, it was so amazing. Definitely a keeper! As embarrassing as it is, we licked the plates!" —Kris
Mongolian Beef and Spring Onions
Fresh ginger is the key to this sticky-sweet fast-cooking dish — powdered ginger just doesn't deliver the same results. And, obviously, add some extra veggies like broccoli if you want.
Restaurant Style Beef and Broccoli
"This is delicious and simple to make! I never thought I could make Chinese food until this," Susan says.
Honey Walnut Shrimp
Moo Goo Gai Pan
You'll find these done with shrimp on the P.F. Chang's menu, and that's a super-easy substitution to make with this chicken-based recipe. Just keep a close eye on the shrimp so they don't overcook.
Asian Lettuce Wraps
Chef John's Chicken Lettuce Wraps
Want to change this up to chicken? That's no problem at all.
Chinese Spicy Hot And Sour Soup
"Fantastic! I was looking for a recipe that was as close to P.F. Chang's Hot and Sour Soup as possible," JanNoel says. "I doubled everything but the (medium-firm) tofu and the mushrooms. I think the most important thing I did was cook it three hours before dinner for 30 minutes. Then, just before dinner, I re-heated it. Then, I took it off the burner and waited three to four minutes before adding the scrambled egg and sesame oil. Make sure it stops boiling before adding these last two things. The egg turns out great this way."
Hunan Kung Pao
"Best Kung Pao recipe I've tried — tastes just like P.F. Chang's," says TKTK, who suggests using fewer dried red chile peppers to keep their heat from overpowering the dish.
General Tsao's Chicken II
"Whoever put this recipe together knew what they were doing. This is by far the best General Tso's recipe I've tried. Beats PF Chang's." —Eod Nhoj
Crab Rangoon III
"These are more like what you get at P.F. Chang's. They are flavorful enough that you don't have to keep slathering them in sauce before every bite." —SJ
Spicy Szechuan Green Beans
Want to turn green beans into your favorite P. F. Chang's side? This recipe does the job — just omit the ginger for a flavor that's closer to the original.