I love PF Chang’s Chicken Lettuce Wraps. I eat them every time I go there. Unfortunately there is not one close to our house so I came up with this cleaning eating chicken lettuce wraps that I can make at home at a fraction of the cost.
Ingredients
Stir Fry Sauce
2 Tbs plus 2 teaspoons Braggs
1 Tbs water
2 Tbs mirin
1 Tbs oyster sauce
2 tsp rice vinegar
2 Tbs sesame seed oil
Other Ingredients
1 lb ground chicken
1 (8 oz) can water chestnuts, drained and minced
1 (6 oz) can diced straw mushrooms, drained and minced
1 tsp minced garlic
3 Tbs chopped green onion
4 to 5 iceberg lettuce cups
Topping Sauce
1/2 cup water
3 Tbs Braggs
1 Tbs rice vinegar
1/8 tsp chili oil
2 chopped green onion
1/2 to 1 tsp Chinese hot mustard paste
1 to 3 tsp chili garlic sauce (depending on how hot you like your sauce)
Instructions
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry, water, Braggs, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate.
Heat wok or large skillet over medium-high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3 to 4 minutes. Set aside.
Add 2 tablespoons oil to pan. Add onion; stir fry about a minute or so. Add mushrooms, and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.
Spoon Chicken mixture into lettuce leaves, top with topping sauce and roll up.
Servings: 4
Enjoy!! If you try this recipe and like please comment below and share with your friends and family! Thank you!
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