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In 1993, known restaurateur Paul Fleming (the “P.F.”) teamed up with Philip Chiang to create a new restaurant concept. With Paul’s knowledge of restaurant operations and Philip’s book of authentically simple recipes, they opened P.F. Chang’s. One restaurant quickly turned into an Asian food phenomenon.

P.F. Chang’s chefs make food from scratch every day in every restaurant, and they have since the day they opened. They live by a Farm to Wok™ food philosophy of using clean ingredients, purposeful recipes, and the power of a fiery wok.

Now for the first time, P.F. Chang’s is partnering with Chef’d to make some of their Farm to Wok™ inspired recipes available to the home cook. With the culinary talent of Chef Yuji Iwasa, P.F. Chang’s Culinary Innovator & Executive Chef, we have developed delicious and nutritious cook-at-home recipes, from Steak Szechuan Stir-Fry to Miso Glazed Salmon with Baby Bok Choy.

Grab your wok (or sauté pan) and prepare to be wowed!

Recipes

Fire Pepper Chicken

Fire Pepper Chicken

Fire Pepper Chicken

Classic Fire Pepper Chicken is known for two things: peanuts and chili peppers. This recipe is traditional with a modern twist with the use of diced zucchini as one of the main vegetables. It’s a nice balance of protein and veggies. Like it extra spicy? Adjust the spice level by adding more dried chili flakes. Better yet, take a bite of a chili pod and you’ll be good.

  • Est. Cooking Time: 45 min
  • Allergens: Peanut, Egg, Wheat, Soy, Shellfish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Chardonnay
  • Lager

INGREDIENTS:

  • Jasmine Rice
  • Dried Red Chile
  • Red Chili Flakes
  • Sesame Oil
  • Mirin Cooking Wine
  • Garlic Cloves
  • White Wine Vinegar
  • Chicken Breasts
  • Egg
  • Unsalted Peanuts
  • Oyster Sauce
  • Fresh Ginger
  • Red Bell Pepper
  • Tamari Sauce
  • Sugar
  • Cornstarch
  • Zucchini

EQUIPMENT YOU'LL NEED:

  • Large Non Stick Sauté Pan
  • Medium Bowl
  • Peeler
  • Plastic Wrap
  • Small Bowl
  • Small Sauce Pot with Lid

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Canola Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
Ginger Garlic Chicken

Ginger Garlic Chicken

Ginger Garlic Chicken

This is a recipe that we crave on a regular basis. It’s the sauce that makes it so good. The sweet ginger, savory garlic, and acidic vinegar create an utterly addictive sauce that glazes the crispy chicken and vegetables. Served over warm white rice, it’s the epitome of Asian comfort food.

  • Est. Cooking Time: 45 min
  • Allergens: Egg, Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pale Ale

INGREDIENTS:

  • Chicken Breasts
  • White Wine Vinegar
  • Egg
  • Small Onion
  • Cornstarch
  • Jasmine Rice
  • Fresh Ginger
  • Green Pepper
  • Ketchup
  • Pineapple Spears
  • Garlic Cloves
  • Mirin Cooking Wine
  • Granulated Sugar
  • Tamari Sauce

EQUIPMENT YOU'LL NEED:

  • 2 Small Sauce Pots with 1 Lid
  • Large Sauté Pan or Wok
  • Medium Bowl
  • Medium Sauté Pan
  • Peeler
  • Plastic Wrap
  • Small Bowl
  • Whisk

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Canola Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
Miso Glazed Salmon

Miso Glazed Salmon

with Baby Bok Choy

Miso Glazed Salmon

Salmon is an excellent source of omega-3 fatty acids critical for brain function and a healthy nervous system. Because it’s rich in nutrients, it’s one of our favorite fish to cook. The thing about salmon, though, is that it shouldn’t be overcomplicated. This recipe calls for a simple marinade using gluten-free soy sauce, paired with steamed baby bok choy. Simple. Delicious. Nutritious.

  • Est. Cooking Time: 45 min
  • Allergens: Soy, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pale Ale

INGREDIENTS:

  • White Miso Paste
  • Tamari Sauce
  • Jasmine Rice
  • Salted Fermented Black Beans
  • Baby Bok Choy
  • Mirin Cooking Wine
  • Sugar
  • Salmon Fillets
  • Garlic Cloves
  • Sugar

EQUIPMENT YOU'LL NEED:

  • 2 Small Sauce Pots with 1 Lid
  • Large Non Stick Sauté Pan with Lid
  • Pastry Brush
  • Plastic Wrap
  • Sheet Pan Lined with Foil

FROM YOUR PANTRY:

  • Canola Oil
Peppercorn Shrimp

Peppercorn Shrimp

Don’t let the name of this dish intimidate you because it’s easy to make. If you don’t have a spice grinder at home, put the spices in a plastic bag and use the bottom of a coffee mug to press and mix the spices. 

  • Est. Cooking Time: 30 min
  • Allergens: Soy, Shellfish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pale Ale

INGREDIENTS:

  • Kosher Salt
  • Szechuan Peppercorn
  • Cornstarch
  • Sugar
  • Tamari Sauce
  • Jasmine Rice
  • Brussels Sprouts
  • Red Chili Flakes
  • Shrimp

EQUIPMENT YOU'LL NEED:

  • 2 Large Sauté Pans
  • 2 Medium Bowls
  • Food Processor
  • Small Bowl
  • Small Sauce Pot with Lid

FROM YOUR PANTRY:

  • Black Pepper
  • Canola Oil
Szechuan Steak Stir-Fry

Szechuan Steak Stir-Fry

Szechuan Steak Stir-Fry

Szechuan is known for its intensely flavorful and spicy cuisine. In this recipe, we used one of our favorite spicy condiments: sambal olek. Sambal olek is a red chili paste that adds heat to a recipe without altering other flavors. Combined with soy sauce, chipotle pepper, sugar, and black vinegar, it’s the perfect flavorful kick for glazing flank steak.

  • Est. Cooking Time: 45 min
  • Allergens: Egg, Wheat, Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Grigio
  • Pale Ale

INGREDIENTS:

  • Flank Steak
  • Tamari Sauce
  • Egg
  • Jasmine Rice
  • Pureed Chipotle
  • Cornstarch
  • Sambal Chili Paste
  • Mirin Cooking Wine
  • Sugar
  • Dried Red Chile
  • Sesame Oil
  • Black Vinegar
  • Garlic Cloves
  • Fresh Ginger
  • Green Onion
  • Red Bell Pepper

EQUIPMENT YOU'LL NEED:

  • Large Sauté Pan or Wok
  • Medium Bowl
  • Peeler
  • Plastic Wrap
  • Small Bowl
  • Small Sauce Pot with Lid
  • Whisk

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Canola Oil
Vegetable Tofu Coconut Curry

Vegetable Tofu Coconut Curry

Vegetable Tofu Coconut Curry

A great recipe for lunch or dinner, this recipe is a lighter version of a traditional curry. The curry sauce uses coconut milk to enhance the flavors of the accompanying spices, and is combined with a healthy portion of fresh vegetables and tofu. But don’t be fooled, lighter does not mean less flavor.

  • Est. Cooking Time: 45 min
  • Allergens: Tree Nut, Soy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Lager

INGREDIENTS:

  • Bamboo Shoots
  • Dried Red Chile
  • Coconut Milk
  • Curry Powder
  • Super Firm Tofu
  • Turmeric
  • Kosher Salt
  • Fresh Ginger
  • Broccoli Florets
  • Sambal Chili Paste
  • Brown Sugar
  • Jasmine Rice
  • Green Beans
  • Garlic Cloves
  • Red Bell Pepper

EQUIPMENT YOU'LL NEED:

  • Can Opener
  • Large Sauté Pan with Lid
  • Peeler
  • Small Sauce Pot with Lid

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Canola Oil

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