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PF Chang's Lettuce Wraps

Category: Appetizers

Username: antithesis

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PF Chang's Lettuce Wraps
PF Chang's Lettuce Wraps

Very close to the famous lettuce wraps from PF Chang's!


Marinade Ingredients:
1 tsp corn starch
2 tsp red or sherry wine
2 tsp water
2 tsp low sodium soy sauce

Filling Ingredients:
1 1/2 lbs boneless, skinless chicken breasts
2 Tbsp canola oil, divided
1 tsp fresh ginger, minced
2 tsp garlic, minced (about 3 cloves minced by hand)
1/2 cup scallions, minced
1 cup shiitake mushrooms, minced
1 (8 oz) can of bamboo shoots, drained and minced
1 (8 oz) can of water chestnuts, drained and minced

Sauce Ingredients:
1 Tbsp Hoisin sauce
1 Tbsp low sodium soy sauce
1 Tbsp red or sherry wine
2 Tbsp oyster sauce
2 Tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp corn starch

Also Needed:
Iceberg Lettuce leaves, washed and patted dry


In a medium bowl, combine marinade ingredients and stir until mixed. Place raw chicken breasts into a food processor and pulse until chicken is ground. Add ground chicken to the marinade and stir until chicken is thoroughly coated. Let sit for 15 minutes.

While chicken is marinating, mix all the ingredients for the sauce until thoroughly combined and set aside.

When chicken is marinated, heat a tablespoon of the canola oil over medium-high heat in a wok or sauté pan. Add the chicken and cook, breaking up the chicken with a spoon, until the chicken is cooked through. Remove the chicken from the pan and set aside.

Put the pan back on the burner and heat another tablespoon of oil. Add the ginger, garlic and scallions (this step will smell amazing!) and cook for a minute or two until fragrant. Add the mushrooms, bamboo shoots and water chestnuts. Cook for another 2-4 minutes and then add the chicken back to the pan. Pour the prepared sauce mixture over the top and stir until chicken and vegetables are coated. Cook a few more minutes until heated through and sauce is thickened.

Serve with lettuce leaves for wrapping.

Makes 4-6 servings.



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