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I frequently eat at Chinese restaurants with great success. In fact, some of the best GF days out of town I ever had was in Washington DC's Chinatown! 
Bring your own GF soy sauce, explain to the waitperson that you have Celiac Disease and will become sick if you eat anything with soy sauce, hoisin sauce, wheat flour, pastry, breading, etc. Tell them that rice flour and rice paper coatings are OK. Ask if they make their white sauces with cornstarch; tell them that is OK too. I find that Asian waitstaff are much more eager to accommodate us than most "American home-style" staff! They are used to special requests, and do their best to please. If they do bring the wrong thing, they will knock themselves out to get you what you need instead. A language barrier may be your worst problem. 
Read the menu carefully. Dishes with either a hot or a brown sauce almost invariably are NOT GF (soy sauce is what makes the sauce brown). Dishes with a white sauce are usually GF, as long as they have no wheat noodles, breaded ingredients, or marinated ingredients. One pitfall is that pork and beef are often marinated in advance in non-GF soy sauce. I stick to chicken, tofu (sometimes called bean curd), veggies, or seafood. 
Always NON-GF: Wontons, egg rolls (unless in rice wrapper--but never seen one though), anything Lo Mein (soft wheat noodle), Chow Mein (the crispy wheat noodles on top). Egg Foo Young may be GF, until that brown gravy goes on. All I can think of off-the-cuff. 
Usually GF: Chow Fan (Fan is rice noodle! May be called "Fun" in the menu!); Moo Goo Gai Pan (white sauce, chicken, veggies, over steamed rice); spring rolls (offered in some Chinese places, but really a Southern Asian dish; the wrapper is rice paper). 
Always GF: Steamed rice. 
Chinese restaurants may be willing to make dishes especially for you, unless the key ingredients are made in advance. Even then, they will probably offer alternate suggestions. Some menus have special Healthy sections, with vegetarian and/or seafood steamed dishes offered with a sauce of your choice (ask for white, if cornbased) available on the side. This is handy! If you like spicy, bring your own GF hot sauce as well as GF soy sauce. I carry these in ladies' portable perfume dispensers. 
I'm making it sound more complicated than it is. You'll find a few favorite safe dishes, and it helps to use the same place repeatedly so they know your needs. Some will even keep a bottle of your GF soy sauce to cook just for you! 
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I would not go to a Chinese restaurant for the following reasons.  Soy sauce almost always has wheat in it.  Only specialize soy sauce does not have wheat.  This is true even in China where I go back with my wife to visit her family.
Second, dishes are usually prepared in a wok.  When a dish is finished, it is poured onto a plate.  Then the wok is quickly rinsed over running water and the next dish is prepared.  In other words, good chance for cross contamination. 
My opinion, most cooks in a Chinese restaurant would not understand what Celiac is and does not appreciate the potential sensitivity of some people.  I would even bet if you asked most cooks in a restaurant, where they use wheat and they wouldn't even know that wheat is in Soy Sauce.
That said, I have heard, but never been to PF Changs and they have GF dishes.  I know they are a chain, but not sure where.
Hopefully you will find out I am wrong (I would like to go myself).  I look forward to your summary.
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I've eaten at PF Changs without a problem, but you do have to ask for special measures.
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I usually order 'Budda's Delight'. It is stir fried vegetables in a cornstarch sauce. Some things to watch out for:
Some restaurants will put a garnish of pickled vegetables on the plates. Liquid from the pickled vegetables may be a contamination source if it was imported and contains citric acid made from wheat. MSG is frequently used to flavor Chinese restaurant food, and MSG is sometimes made from wheat.
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We bring our own soy sauce and ask them to cook with that.  If it is a white sauce, we make certain that it is thickened with cornstarch.  Obviously, we make certain that we are not eating anything breaded and fried (which we never did even pre-celiac days).  Enjoy 
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When I eat at a Chinese resturant, I have chop suey.  No MSG and I have rice, not noodles and no Soy sauce.  I do not eat the roll. If I have a stir fry; no Soy sauce or MSG.
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If you live where there is the PF Chang Restaurant chain, they are well aware of gluten-free cooking! 
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I actually have two Chinese restaurants that I eat in quite frequently. One near home keeps my cornstarch and soy sauce there all the time. After explaining what I needed done I can order anything but things that are fried. I have never had a problem. In NYC there is a restaurant that I have gone to often and they were listed on some website as being helpful and they were. I 
had something called Chicken soong and a few other dishes. If you do not have your soy sauce with you must stay away from the brown sauces. White sauces are usually OK. The restaurant near home told me that they were afraid of the cornstarch being contaminated so I brought my own. Happy and having Chinese food often
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Chinese food is one of the few things I can eat out without too much worry.I always use the same place and they know me by now.  They make what they can with corn starch (gravy) and if they can't I avoid it.  A lot on their menu is stir fried so I've checked the ingredients and I'm ok. I think taking the time to work with certain restaurants, albeit limiting, is worth it.  Good luck!
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