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** price and selection subject to change without notice

*= Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

** indicates spicy. Degree altered to your taste
 
Entree

General Tso’s Chicken
Boneless chicken breast hand-chunked, battered and fried, then tossed in a wok with fresh garlic, scallions, ginger, dried hot peppers, and tangy vinegar

Crispy Sesame Chicken
chicken breast, tomato sauce, caramelized sauce, toasted sesame

Red Pepper Rosemary Chicken
diced marinated chicken thighs, whole dried red peppers, fresh chilis, red bell peppers, and rosemary

Tropical Chicken in Pineapple(Gluten-Free)
chicken breast slices, pineapples, sugar peas, red bell peppers, stir-fried in a light white sauce

Honey Tempura Chicken
pieces dipped in a light fluffy tempura batter, stirfried with a sweet honey-apricot sauce and pineapple cubes

Steak and Chinese Broccoli
choice flat-iron steak, portabella mushrooms, young chinese broccoli

Crispy Hot Beef
choice flank steak strips battered and fried extra crispy, then stir-fried with red and green bell pepper and onions in a sweet & hot, tangy sauce

Flaming Steak Christiana
choice, flat-iron steak slices wok-seared and then quickly tossed with a chef’s braising sauce and onions. Served in a hot cast-iron plate and set aflame table-side

Land & Sea Delight
chicken breast, scallops, beef, shrimp, mushrooms stir-fried in a robust flavorful ‘ma-la’ brown sauce

Traditional Wuxi Moo Shi
Traditional moo shi with cabbage, mushrooms, wood’s ear mushroom, scallions, and egg, Served with thin wraps and hoisin sauce
(veggie, chicken, pork, beef, shrimp or combination)

Five-Spice Peking Duck
1/2 Peking duck filleted and served with steamed buns, cucumbers, and a fragrant five-spice sauce

Lamb 3-Cup “Pot au Feu”
Boneless leg of lamb flash fried with ginger, scallions, and Thai basil, then stewed with shaoxing wine, sesame oil, and sweet soy sauce

Scholarly Trio
chicken breast, beef, and shrimp with red & green bell peppers in a spicy kung pao sauce

Mandarin Fish Fillets
breaded swai filets, wood's ear mushroom, red pepper, onions, sweet-spicy sauce

Lemongrass Jumbo Shrimp
jumbo shrimps dusted in flour and ground lemongrass, fried and tossed with chopped red bell peppers and chilis served on crunchy vermicelli

Creamy Sesame Shrimp Pearls
jumbo shrimp in a tempura batter tossed with a honey creamy sauce, presented with fresh pineapple

Hong Kong-Style whole fish
whole catch of the day, ginger scallions, soy sauce

Dancing Fried Snapper
whole red snapper, red-green pepper, onion wood's ear mushrooms, sweet-sour

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PING by Charlie Chiang’s
4060 Campbell Ave. Arlington, VA 22206   |   Tel: (703) 671-4900
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