Chen's Chinese & Sushi

Crispy rolls with beef and vegetable fillings.

Crispy rolls with assorted vegetable filling.

Choice of pan-fried or steamed.

With crabmeat and cream cheese filling.

Served with peanut sauce.

Boiled soy bean pods.

With honey and garlic sauce.

Pot sticker, crabmeat won ton, , spring roll and satay chicken. Serves two.

With peas, carrots, mushrooms, onions, and egg.

Semi-crisp wide rice noodles combined with vegetables.

Stir-fried pasta with vegetables.

A full flavored dish gives this vegetable a rich meaty taste.

Silky slices of bean curd combined with broccoli, shiitake mushrooms and bok choy in a light oyster sauce.

Green beans deep fried, yielding a chewy texture, are stir-fried which absorb all seasonings but still remain crisp, served with minced pork.

Egg omelet, green onions, red and green peppers and bean sprouts topped with an oyster sauce. Sauce and protein in separate plate from egg.

Red and green peppers, bean sprouts, carrots, white and green onions in a brown sauce.

In the wheat growing area of Northern China, it is common to wrap a savory meat and vegetable mixture in a pancake to eat it in the style of burrito, adding pungent hoi-sin sauce is recommended. NOT available as gluten-free

Stir-fried black beans, water chestnuts and green peppers in a brown sauce.

Broccoli, just to the crisp-tender stage, is combined with your choice of meat. Each ingredient retains its own identity and delicate flavor. (low fat option) NOT available as gluten-free

With their crisp textures, bright colors, and sweet natural flavors, vegetables tumble to perfection when fast cooked in a wok. Served with light gravy. (low fat option) NOT available as gluten-free

Steamed tofu, ginger garlic, spicy Szechwan pepper, green onion, carrots, chicken broth and soy sauce.

Crispy shrimp sauteed in garlic, salt and white pepper. Combined with white and green onions, red and green peppers and cilantro, finished in a sesame oil.

Stir-fried shrimp served in a white wine lobster sauce, finished with a sesame oil.

The technique used for this dish produces a result that is crispy on the outside, while still juicy and tender inside. The name originated during Ming Dynasty from a famous general who had a passion for this spicy, mahogany-colored dish. (low fat option) NOT available as gluten-free

This dish combines crispy nuggets of meat, cucumber, carrots and pineapple in a sweet and sour sauce. NOT available as gluten-free

An orange-based marinade gives a fruity sweetness to these tender succulent dishes. NOT available as gluten-free

This quick stir-fry fashion is one of the most popular exports from the region of Szechwan. Charred, dried chili peppers gives the morsels in this dish a breathtaking fiery taste. Served with peanuts. (low fat option) NOT available as gluten-free

The major staple of this dish is its wok-seared characteristic, while liberal use of scallions, sugar and soy is the trademark of a unique Mongolian plate. NOT available as gluten-free

Celery, green pepper, Spanish onion and zucchini in a brown sauce, served with cashews.

Stir-fried and sauteed in garlic, chili oil, onions and Szechwan peppers. Combined with celery, napa cabbage, broccoli, green and red peppers, pea pods, mushrooms and carrots.

This dish specializes in ginger and garlic. Expect a hot and spicy flavor with sweet and sour undertones. (low fat option) NOT available as gluten-free

Silky texture covered with rich honey, garlic and pepper flavors. A Chen?s special which has become our #1 selling dish over a decade. NOT available as gluten-free

This juicy, sweet dish uses the perfect mixture of honey, soy and a dash of ground chili pepper. It acquired its name after becoming famous in Birmingham City. NOT available as gluten-free

Crispy Shrimp or Chicken served with a sweet and spicy vinegar sauce.

With its crisp texture and tender meat, the ratio of sugar and lemon varies with each chef but the final sauce has a fresh and not overly sweet taste.

Twice cooked duckling marinated in aromatic spices, steamed and then fried to perfection.

Minimal use of seasoning with a dash of rice wine-stimulating and intense flavor.

Thai thin rice noodles with eggs, onions and bean sprouts in a tangy sweet and sour tamarind sauce served with crushed peanuts.

Famous Thai yellow curry cooked in coconut milk, red peppers, green pepper and onions.

Fresh basil leaves, onions, crushed fresh garlic, sweet pepper and carrots in Thai special sauce.

Choice of protein stir fried with soy, garlic, eggs and Chinese broccoli.

With peas, carrots, mushroom, and fresh basil.

Oshinko, cucumber, and avocado topped with tangy seaweed salad.

Strawberry, banana, mango, peach, or rasberry