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Ingredients

1 boneless skinless chicken breast
1 can water chestnut
10 oz shitake mushrooms
1 medium onion, chopped
2 large garlic cloves, minced
2 tablespoon oil
1 head iceberg lettuce
salt, ground white pepper
Special Sauce
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
2 tablespoon ketchup
2 tablespoon Hoisin sauce
1 tablespoon lemon juice
1/2 teaspoon sesame oil
2 garlic cloves, minced
1/8 teaspoon prepared wasabi in tube
1/2 teaspoon red chili paste
I like to add 1 tablespoon Thai Peanut sauce
Stir Fry Sauce
2 tablespoon soy sauce
2 tablespoon Hoisin sauce
1/2 teaspoon rice wine vinegar
1 tablespoon brown sugar or simple syrup

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P.F. Chang’s Chicken Lettuce Wraps

Features:
    Cuisine:
      • 30
      • Medium

      Directions

      My family just love P.F. Chang’s restaurant! We love its dishes, drinks, deserts! One of our absolute favorites is Chicken Lettuce wraps! We always order them and never get tired of them. In fact, we love them so much, that I was trying to recreate this dish at home. I search the internet and found this recipe at Recipezaar.com. I adjusted it a little bit, and it’s as good as original!

      Steps

      1
      Done

      Stir Fry Sauce

      Combine all ingredients in a bowl, stir well, cover and refrigerate until ready to use.

      2
      Done

      Special Sauce

      Combine all ingredients in a bowl, stir well.
      If your sauce on a sour side, add a little brown sugar dissolved in 2 tablespoons of hot water, or a tablespoon or two of *simple syrup.
      By adding simple syrup you are not diluting your sauce. I prefer a sauce to be thick so it doesn't drip much when you eat your dish.

      *To make simple syrup, add 2 tablespoons sugar and 2 tablespoons water to a small saucepan, bring it to boil and stir, letting sugar dissolve.
      Let cool.
      You have simple syrup. You can keep it in a fridge for up to a month!

      3
      Done

      Making Chicken Staffing

      Cut chicken breast into thin, about 1/3 of inch, strips.
      Bring oil to high heat in a wok or large frying pan. Saute chicken strips until no longer opaque, about 2 minutes.
      Remove chicken from pan, let cool.
      Mince mushrooms and water chestnuts.
      When chicken is cool to handle, mince it the same size as mushrooms and chestnuts are.
      Heat pan on high heat, add 1 tablespoon oil and saute onions, garlic, and mushrooms for about 5 minutes.
      Add chestnuts and chicken to the pan.
      Add the stir fry sauce and saute the mixture for a few minutes, until chicken is warmed through.
      Serve in the lettuce leaves as "cups".
      Top with Special Sauce.

      Elaine

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