Count me in as yet another PF Chang (and Pei Wei) fan; this view is enthusiastically shared by the Asian-American circle that I belong to.

Best kung pao chicken and orange-peel beef I've tried anywhere.

My take on comments that the food is "non-authentic"?
a) It's tasty so who cares
b) What exactly is "authentic Chinese cuisine"? The Chinese story is partly a story of immigration and the food has changed as we've moved and settled in different countries. HK cuisine is distinctive. Taiwan cuisine is different. Ditto the Straits Settlements (Singapore/Malaysia). What about Calcutta Chinese food? Even within China, there are lots of variations. It is all good.