| Kid's Chicken |
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Bite-sized crispy chicken with choice of Honey sauce or Sweet & Sour sauce |
| Kid's Honey Chicken |
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Served with honey dipping sauce |
| Kid's Sweet & Sour Chicken |
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Served wtih sweet and sour dipping sauce |
| Kid's Lo Mein |
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Savory soy sauce tossed with stir-fried egg noodles and chicken |
| Kid's Chicken Fried Rice |
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White or brown rice stir-fried in savory soy sauce with egg and chicken |
| Baby Buddha's Feast |
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Snap peas, carrots, and broccoli served steamed or stir-fried |
| Gluten Free Kid's Chicken Fried Rice |
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White or brown rice stir-fried in savory soy sauce with egg and chicken |
| Gluten Free Baby Buddha's Feast Steamed |
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Snap peas, carrots and broccoli served steamed |
| Fresh Fruit |
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| Steamed Broccoli |
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| Steamed Carrots |
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| Steamed Snap Peas |
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| Chili-Garlic Green Beans |
$ - $ |
Stir-fried with fiery red chili sauce, fresh garlic and Sichuan preserves |
| Wok-Seared Spinach with Garlic |
$ - $ |
A large handful of fresh spinach leaves stir-fried with chopped garlic |
| Sichuan-Style Asparagus |
$ - $ |
Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions |
| Shanghai Cucumbers |
$ - $ |
Crisp, chilled slices with a light soy sauce, sprinkled with sesame seeds |
| Milk (2%) |
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| Apple Juice |
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| Orange Juice |
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| Odwalla Lemonade |
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| Odwalla Lemonade with Strawberry |
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| Soda |
|
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| Coconut Pineapple Ice Cream |
|
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| Vanilla Ice Cream |
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| Chang's Lettuce Wraps Pairing |
$ - $ |
Our most popular appetizer, served with crisp lettuce cups and signature sauce |
| Jicama Street Tacos Pairing |
$ - $ |
Our Asian twist on tacos, served in crisp jicama shells |
| Kaleidoscope Roll Pairing* |
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Sushi-grade Ahi, salmon, kani kama, avocado, mango and cucumber hand-rolled in rice paper, drizzled in a light miso mustard sauce |
| Chicken Satay Pairing |
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Flame-grilled, marinated chicken skewers glazed with coconut peanut sauce and served with crisp lettuce cups and a vegetable slaw |
| California Roll Pairing* |
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Kani kama, cucumber and avocado hand-rolled in sesame-chive rice, and sweet soy sauce |
| Spicy Tuna Roll Pairing* |
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Sushi-grade Ahi and cucumber, hand-rolled in sesame-seasoned rice, and spicy sriracha |
| Saigon Summer Rolls Pairing |
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Lemongrass chicken, julienned carrots, celery root, cilantro, peanuts, Thai basil and mint wrapped in cool rice paper with a sesame peanut sauce |
| Ahi Tartare with Avocado Pairing* |
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Diced sushi-grade Ahi, cucumber, scallions, citrus soy sauce and sesame seeds over sliced avocado, served with sesame wonton crisps |
| Egg Drop Soup (cup) |
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| Hot & Sour Soup (cup) |
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| Chang's Crisp Side Salad |
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| Vegetable Spril Roll (1) |
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| House-Made Egg Roll (1) |
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| Hand-Folded Crab Wontons (2) |
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| Chang's Spicy Chicken |
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Sweet & spicy chili sauce with tender, bite-sized chicken |
| Ginger Chicken with Broccoli |
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Sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli |
| Almond & Cashew Chicken |
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Stir-fried with bell peppers, onion, mushrooms, celery, bamboo shoots, water chestnuts in a garlic soy sauce |
| Sesame Chicken |
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Wok-seared in sesame sauce with broccoli, red bell peppers and onion |
| Pepper Steak |
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Flank steak marinated in black pepper-garlic sauce wok-fired with onion and bell peppers |
| Korean BBQ Chicken Stir-Fry |
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Stir-fried with red peppers, onion and green beans in a sweet chili sauce, topped with a cool kimchi slaw |
| Walnut Shrimp with Melon |
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Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon |
| Beef with Broccoli |
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Sliced flank steak seared with fresh ginger, green onion, garlic and steamed broccoli |
| Sweet & Sour Chicken |
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Sweet & sour sauce wok-tossed with pineapple, bell peppers, and red ginger |
| Mongolian Beef |
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Sweet, soy-glazed sliced flank steak wok-seared with scallions and garlic |
| Asian Grilled Salmon* |
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Salmon filet dry-rubbed with Asian spices, grilled, served with grilled asparagus and topped with red pepper slaw |
| Kung Pao |
$ - $ |
Spicy Sichuan chili sauce tossed with peanuts, celery, scallions and red chili peppers |
| Crispy Honey |
$ - $ |
Lightly battered in a sweet and tangy honey sauce with green onions over a bed of crispy rice sticks |
| Orange Peel |
$ - $ |
Hunan chili sauce with fresh orange slices, garnished with daikon sprouts |
| Chang's Spicy Chicken |
|
Our signature sweet & spicy chili sauce wok-tossed with scallions and garlic |
| Ginger Chicken with Broccoli |
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Sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli |
| Pepper Steak |
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Flank steak marinated in black pepper-garlic sauce wok-fired with onion and bell peppers |
| Beef & Broccoli |
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Sliced flank steak seared with fresh ginger, green onion, garlic and steamed broccoli |
| Mongolian Beef |
|
Sweet, soy-glazed sliced flank steak wok-seared with scallions and garlic |
| Egg Drop Soup (cup) |
$ |
Velvety broth with julienne carrots and green onions |
| Chang's Chicken Lettuce Wraps |
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Wok-seared chicken, mushrooms, green onion and water chestnuts over crispy rice sticks |
| Chang's Vegetarian Lettuce Wraps |
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Wok-seared tofu, mushrooms, green onion, and water chestnuts over crispy rice sticks |
| Chicken Satay |
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Flame-grilled, marinated chicken skewers glazed with coconut peanut sauce and served with crisp lettuce cups and a vegetable slaw |
| Edamame |
$ - $ |
Steamed to order, sprinkled with our zesty citrus salt, orange peels and chili flakes, or order traditional-style tossed simply with Kosher salt |
| Crispy Green Beans |
$ - $ |
Tempura-battered with our signature spicy dipping sauce |
| Salt & Pepper Calamari |
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Crispy strips tossed with Fresno peppers and green onions, with sweet chili dipping sauce |
| Jicama Street Tacos - Lobster & Shrimp |
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Crisp, wild-caught lobster and shrimp wok-seared with fresh cilantro and lime, tossed with shaved red onions and Fresno peppers, served in our signature crisp jicama shells (3 per order) |
| Jicama Street Tacos - Pork |
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Lemongrass seared pork topped with a refreshing tropical pepper slaw, served in our signature crisp jicama shells (3 per order) |
| Jicama Street Tacos - Kung Pao Chicken |
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Tender chicken strips wok-tossed in chili sauce with Fresno peppers, chopped peanuts, and cool cucumbers, served in our signature crisp jicama shells (3 per order) |
| Chang's BBQ Spare Ribs |
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Wok-seared with a tangy Asian barbecue sauce (6 slow-braised pork ribs) |
| Rick's Northern-Style Spare Ribs |
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Dry rubbed with Chang’s five-spice seasoning (6 slow-braised pork ribs) |
| Kale & Quinoa Dip |
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Kale, quinoa and non-fat yogurt blended with shallots, garlic, cilantro and lemon juice, and served with sesame seasoned wonton crisps |
| Dynamite Shrimp |
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Tempura-battered, tossed in a light, spicy sriracha aioli |
| Handmade Pork Dumplings |
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Served pan-fried or steamed, and drizzled with a light chili sauce |
| Handmade Shrimp Dumplings |
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Served pan-fried or steamed, and drizzled with a light chili sauce |
| Hand-Folded Crab Wontons |
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Crispy wontons filled with crab, bell peppers and green onions, with spicy plum sauce |
| Saigon Summer Rolls |
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Lemongrass chicken, julienned carrots, celery root, cilantro, peanuts, Thai basil and mint wrapped in cool rice paper with a sesame peanut sauce |
| House-Made Egg Rolls |
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Hand-rolled with marinated pork and vegetables, with Chang’s sweet & sour mustard sauce |
| Vegetable Spring Rolls |
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Crispy rolls filled with julienned carrots, cabbage, celery, bamboo shoots and mushrooms, served with sweet chili sauce |
| Dynamite Scallop Roll* |
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Seared scallops atop hand-rolled kani kama, cucumber, and avocado in sesame-chive rice, finished with a creamy sriracha sauce |
| California Roll* |
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Kani kama, cucumber and avocado hand-rolled in sesame-chive rice, and sweet soy sauce |
| Ahi Tartare with Avocado* |
|
Diced sushi-grade Ahi, cucumber, scallions, citrus soy sauce and sesame seeds over sliced avocado, served with sesame wonton crisps |
| Lobster Avocado Roll* |
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Wild-caught lobster hand-rolled to order with curry aioli, topped with avocado |
| Spicy Tuna Roll* |
|
Sushi-grade Ahi and cucumber, hand-rolled in sesame-seasoned rice, and spicy sriracha |
| Kaleidoscope Roll* |
|
Sushi-grade Ahi, salmon, kani kama, avocado, mango and cucumber hand-rolled in rice paper, drizzled in a light miso mustard sauce |
| Chang's Spicy Chicken Noodle Soup Bowl |
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Spicy broth with shiitakes, grape tomatoes, pin rice noodles, and cilantro; made fresh to order |
| Egg Drop Soup |
$ - $ |
Velvety broth with julienned carrots and green onion |
| Wonton Soup |
$ - $ |
Savory broth with hand-folded pork wontons, chicken, shrimp, mushrooms, fresh spinach and water chestnuts |
| Hot & Sour Soup |
$ - $ |
Rich and tangy broth with chicken, silken tofu, bamboo shoots, mushrooms and egg |
| Lemongrass Chicken Salad |
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Flame- grilled lemongrass chicken breast with fresh seasonal greens, avocado, mango, cucumber, bean sprouts, snap peas, tomatoes, wok'd corn, and wonton crisps in a lime vinaigrette |
| Shanghai Waldorf Salad |
$ - $ |
Fresh chopped kale, cabbage, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette |
| Chang's Crisp Salad with Seared Ahi* |
|
Sushi-grade seared Ahi over mixed greens with cucumber, carrots, crispy shallots, crispy wonton strips and crushed wasabi peas, tossed in sesame vinaigrette |
| Chang's Spicy Chicken |
|
Our signature sweet & spicy chili sauce wok-tossed with scallions and garlic |
| Crispy Honey Chicken |
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Lightly battered in a tangy honey sauce with green onion, over crispy rice sticks |
| Orange Peel Chicken |
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Hunan chili sauce wok-fired with fresh orange slices, garnished with daikon sprouts |
| Sesame Chicken |
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Wok-seared in sesame sauce with broccoli, red bell peppers and onion |
| Korean BBQ Chicken Stir-Fry |
|
Stir-fried with red peppers, onion and green beans in a sweet chili sauce, topped with a cool kimchi slaw |
| Sweet & Sour Chicken |
|
Sweet & sour sauce wok-tossed with pineapple, bell peppers, and red ginger |
| Almond & Cashew Chicken |
|
Stir-fried with bell peppers, onion, mushrooms, celery, bamboo shoots, water chestnuts in a garlic soy sauce |
| Cantonese-Style Lemon Chicken |
|
Lightly crisped chicken breast filets drizzled with warm lemon sauce, topped with chilled broccolini |
| Kung Pao Chicken |
|
Spicy Sichuan chili sauce tossed with chicken, peanuts, celery, scallions and red chili peppers |
| Asian Grilled Salmon* |
|
Salmon filet dry-rubbed with Asian spices, grilled, served with grilled asparagus and topped with red pepper slaw |
| Oolong Chilean Sea Bass* |
|
Line-caught, tea-marinated 8oz filet broiled with sweet ginger-soy sauce, over warm spinach |
| Salt & Pepper Prawns |
|
Crispy large prawns in aromatic spices topped with roasted chili peppers, chopped black beans, ginger and green onion garnish |
| Walnut Shrimp with Melon |
|
Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon |
| Kung Pao |
$ - $ |
Spicy Sichuan chili sauce tossed with peanuts, celery, scallions and red chili peppers |
| Chang's Lobster & Shrimp Rice* |
|
Our signature Fried Rice wok-tossed with crisp pieces of wild‐caught lobster tail and tender shrimp, mixed with shiitakes, egg and edamame |
| Hunan-Style Hot Fish |
|
Spicy-sweet chili sauce with crispy slices of Alaskan cod, baby bok choy, carrots and snow peas |
| Orange Peel Shrimp |
|
Hunan chili sauce wok-fired with fresh orange slices, garnished with daikon sprouts |
| Crispy Honey Shrimp |
|
Lightly battered in a tangy honey sauce with green onion, over crispy rice sticks |
| Mongolian Beef |
|
Sweet, soy-glazed 12oz sliced flank steak wok-seared with scallions and garlic |
| Orange Peel Beef |
|
Hunan chili sauce wok-fired with fresh orange slices, garnished with daikon sprouts |
| Shaking Beef |
|
Wok-seared tender flank steak, thinly sliced potatoes, broccolini, and tomatoes, with zesty lime vinaigrette |
| Beef with Broccoli |
|
Sliced flank steak seared with fresh ginger, green onion, garlic and steamed broccoli |
| Sweet & Sour Pork |
|
Sweet & sour sauce wok-seared with pork, pineapple, bell peppers, and red ginger |
| Pepper Steak |
|
Flank steak marinated in black pepper-garlic sauce wok-fired with onion and bell peppers |
| Beef á la Sichuan |
|
Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienned carrots, celery and green onion |
| Ma Po Tofu |
|
Spicy garlic-red chili sauce wok-tossed with crispy silken tofu, served in a ring of steamed broccoli |
| Stir-Fried Eggplant |
|
Sweet chili soy glaze over soft Chinese eggplant with scallions and garlic |
| Buddha's Feast |
|
Baked tofu, asparagus, shiitakes, broccoli and carrots, tossed in our savory soy sauce. Order steamed without sauce for a lighter option. |
| Coconut Curry Vegetables |
|
Light madras curry sauce tossed with crispy silken tofu, baby bok choy, broccoli, snap peas, Asian mushrooms and peanuts |
| Singapore Street Noodles |
|
Vermicelli rice noodles, sliced chicken breast, shrimp, cabbage, scallions and tomatoes, tossed in a light Singapore-style curry sauce |
| Garlic Noodles |
|
Egg noodles wok-tossed with garlic and chili pepper flakes, served with cool cucumbers on the side and cilantro garnish |
| Lo Mein |
$ - $ |
Savory soy sauce tossed with stir-fried egg noodles, julienned carrots, mushrooms and cabbage |
| Fried Rice* |
$ - $ |
Tossed in savory soy sauce with egg, julienne carrots, bean sprouts and scallions |
| Pad Thai* |
$ - $ |
Thai spices wok-tossed with rice noodles, egg, tofu, bean sprouts, topped with crushed peanuts, crispy shallots, and cilantro |
| Chang's Chicken Lettuce Wraps |
|
Our signature appetizer. Wok-seared chicken, mushrooms, green onions and water chestnuts over crispy rice sticks, with crisp lettuce cups.Served with steamed white or brown rice, or quinoa (+2.00). |
| Egg Drop Soup |
$ - $ |
Velvety broth with julienne carrots and green onions. Served with steamed white or brown rice, or quinoa (+2.00). |
| Singapore Street Noodles |
|
Thin rice noodles, sliced chicken breast, shrimp, cabbage medley and carrots tossed with light curry sauce. Served with steamed white or brown rice, or quinoa (+2.00). |
| Fried Rice* |
$ - $ |
Tossed in savory soy sauce with egg, julienne carrots, bean sprouts and scallions. Served with steamed white or brown rice, or quinoa (+2.00). |
| Chang's Spicy Chicken |
$ |
Sweet & spicy chili sauce with tender, bite-sized chicken. Served with steamed white or brown rice, or quinoa (+2.00). |
| Cantonese-Style Lemon Chicken |
|
Crispy 8oz whole chicken breast sliced and drizzled with warm lemon sauce, topped with chilled broccolini. Served with steamed white or brown rice, or quinoa (+2.00). |
| Ginger Chicken with Broccoli |
|
Sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli. Served with steamed white or brown rice, or quinoa (+2.00). |
| Mongolian Beef |
|
Sweet, soy-glazed 12oz sliced flank steak wok-seared with scallions and garlic. Served with steamed white or brown rice, or quinoa (+2.00). |
| Beef with Broccoli |
|
Sliced flank steak seared with fresh ginger, green onions and garlic. Served with steamed white or brown rice, or quinoa (+2.00). |
| Beef á la Sichuan |
|
Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienned carrots, celery and green onion. Served with steamed white or brown rice, or quinoa (+2.00). |
| Pepper Steak |
|
Flank steak marinated in black pepper-garlic sauce wok-fired with onion and bell peppers. Served with steamed white or brown rice, or quinoa (+2.00). |
| Shaking Beef |
|
Tender flank steak, thinly sliced potatoes and broccolini, on fresh greens, tomatoes, and red onions, with zesty lime vinaigrette. Served with steamed white or brown rice, or quinoa (+2.00). |
| Shrimp with Lobster Sauce* |
|
Tossed with Chinese black beans, peas, scallions, Asian mushrooms and egg. Served with steamed white or brown rice, or quinoa (+2.00). |
| Steamed Buddha's Feast |
|
Asparagus, shiitake mushrooms, broccoli and carrots. Served with steamed white or brown rice, or quinoa (+2.00). |
| Soup: Cup of Hot & Sour Soup |
|
Rich and tangy broth with chicken, silken tofu, bamboo shoots, mushrooms and egg |
| Soup: Cup of Egg Drop Soup |
|
Velvety broth with julienne carrots and green onions |
| Starter: Chang's Chicken Lettuce Wraps |
|
Our signature appetizer. Wok-seared chicken, mushrooms, green onions and water chestnuts served over crispy rice sticks with crisp lettuce cups |
| Starter: Vegetarian Lettuce Wraps |
|
Wok-seared tofu, mushrooms, green onion, and water chestnuts over crispy rice sticks |
| Starter: Handmade Dumplings (4) |
|
Served pan-fried or steamed, and drizzled with a light chili sauce (4 Per Order) |
| Starter: Dynamite Shrimp |
|
Tempura-battered, tossed in a light, spicy sriracha aioli |
| Starter: Hand-Folded Crab Wontons (4) |
|
Crispy wontons filled with crab, bell peppers and green onions, with spicy plum sauce (4 Per Order) |
| Starter: Vegetable Spring Rolls (2) |
|
Crispy Vietnamese-style rolls served with Bibb lettuce leaves for wrapping, cilantro, and sweet chili sauce |
| Starter: House-Made Egg Rolls (2) |
|
Hand-rolled with marinated pork and vegetables, with Chang’s sweet & sour mustard sauce |
| Starter: Crispy Green Beans |
|
Tempura-battered with our signature spicy dipping sauce |
| Entrée: Crispy Honey |
|
Lightly battered in a sweet and tangy honey sauce with green onions over a bed of crispy rice sticks |
| Entrée: Chang's Kung Pao |
|
Spicy Sichuan chili sauce tossed with peanuts, celery, scallions and red chili peppers |
| Entrée: Ginger Chicken with Broccoli |
|
Sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli |
| Entrée: Sesame Chicken |
|
Wok-seared in sesame sauce with broccoli, red bell peppers and onion |
| Entrée: Orange Peel |
|
Hunan chili sauce with fresh orange slices, garnished with daikon sprouts |
| Entrée: Sweet & Sour |
|
Sweet & sour sauce wok-tossed with pineapple, bell peppers, and red ginger |
| Entrée: Pepper Steak |
|
Flank steak marinated in black pepper-garlic sauce wok-fired with onion and bell peppers |
| Entrée: Beef With Broccoli |
|
Sliced flank steak seared with fresh ginger, green onion, garlic and steamed broccoli |
| Entrée: Fried Rice* |
|
Tossed in savory soy sauce with egg, julienne carrots, bean sprouts and scallions. Combination of Beef, Pork, Chicken, Shrimp and Vegetable |
| Entrée: Lo Mein |
|
Savory soy sauce tossed with wok-seared egg noodles and fresh vegetables |
| Entrée: Garlic Noodles |
|
Egg noodles wok-tossed with garlic and chili pepper flakes, served with cool cucumbers on the side and cilantro garnish |
| Entrée: Singapore Street Noodles |
|
Thin rice noodles, sliced chicken breast, shrimp, cabbage medley and carrots tossed with light curry sauce |
| Entrée: Chang's Spicy Chicken |
|
Sweet & spicy chili sauce with tender, bite-sized chicken |
| Entrée: Mongolian Beef |
|
Sweet, soy-glazed sliced flank steak wok-seared with scallions and garlic |
| Entrée: Pad Thai* |
|
Bold Thai spices wok-tossed with rice noodles, egg, tofu, bean sprouts, crushed peanuts, crispy shallots and cilantro |
| Desert: Banana Spring Rolls (Small) |
$ |
Handmade, warm and crispy wontons filled with vanilla cream cheese, dusted with powdered sugar, served with vanilla and raspberry sauces |
| Ginger Chicken with Broccoli |
|
Sliced chicken breast tossed with ginger and green onions, in a ring of steamed broccoli |
| Vegetable Lo Mein |
|
Savory soy sauce tossed with stir-fried egg noodles, julienned carrots, mushrooms, snow peas and cabbage |
| Shrimp with Lobster Sauce* |
|
Tossed with Chinese black beans, peas, scallions, Asian mushrooms and egg |
| Hong Kong Style Sea Bass |
|
Wild-caught Chilean sea bass, steamed and seasoned with fresh ginger, served over an Asian mushroom medley, asparagus, and grape tomatoes with ginger-coriander broth |
| Banana Spring Rolls |
|
Six warm, crispy bites of banana served with coconut-pineapple ice cream and drizzled with caramel and vanilla sauces |
| Apple Chai Cobbler |
$ - $ |
Warm apples mixed with chai spices, topped with a crispy oat and coconut crumble and vanilla bean ice cream |
| Berry Ginger Shortcake |
$ - $ |
Deconstructed berry shortcake with layers of vanilla cake and fresh berries, drizzled with vanilla crème and strawberry ginger sauces |
| The Great Wall of Chocolate ® |
|
A P.F. Chang’s tradition — perfect for sharing. Six rich layers of frosted chocolate cake topped with semi-sweet chocolate chips, served with fresh berries and raspberry sauce |
| New York-Style Cheesecake |
|
Smooth and creamy cheesecake with graham cracker crust served with fresh berries and raspberry sauce |
| Freshly Brewed |
|
|
| Espresso |
|
|
| Cappuccino |
|
|
| White Tangerine |
|
|
| Tropical Green |
|
|
| Organic Green |
|
|
| Dragon Eye Oolong |
|
|
| Citrus Spice (Herbal) |
|
|
| Sweet Ginger Peach (Decaf) |
|
|
| 1800 Anejo (Tequila) |
|
|
| Johnnie Walker Black (Scotch) |
|
|
| The Glenlivet (Scotch) |
|
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| Woodford Reserve (Bourbon) |
|
|
| Knob Creek Rye (Whiskey) |
|
|
| Courvoisier VS |
|
Cognac |
| Sandeman Founders Reserve |
|
|
| Coconut Alexander |
|
Captain Morgan and Myers’s Dark Rums blended with coconut-pineapple ice cream and our house-made colada mix |
| Chang's Key Lime Pie Martini |
|
Vanilla Liqueur and key lime juice shaken with cream and served with a graham cracker rim |
| The Lucky V.S. |
|
Courvoisier V.S. and Cointreau shaken with fresh squeezed lemon juice, served with a sugar rim |
| Rumchata |
|
Cream Liqueur poured over an ice sphere garnished with a cinnamon stick, star anise and an orange peel |
