A PF Chang’s lettuce wrap recipe as good as at the restaurant!
My PF Chang’s lettuce wrap recipe is just as tender and juicy as at the restaurant. A perfect copycat recipe for your quick weeknight dinner, and an excellent cure for boring dinnertime-itis. A lot of people are out there searching for copycat recipes, and this PF Chang’s lettuce wrap recipe is one of the best out there. I know because I’ve eaten it many, many times, both in the restaurant and here at home, so I’ve had a lot of time to refine it and make it the best it can be, sometimes using both fresh and perfectly roasted chicken. This easy copycat recipe quickly became a favorite at our house, and I think it will be on constant rotation at your dinner table as well.
(Note: If you have extra chicken, use it to make this epic chicken soup recipe, which is better than my grandma’s!)
PF Chang’s Lettuce Wrap Recipe
Americans love to eat out, and it’s pretty clear that this habit is tough to let go of when the economy tumbles, taking your dining-out budget along with it. So why not try to make your favorite restaurants dishes at home? Using copycat recipes, you’ll even be able to change them up a bit, using fresher, healthier ingredients than you’d likely find at a chain restaurant.
- Serves: 4
- Calories: 380
- Fat: 16g
- Saturated fat: 2g
- Unsaturated fat: 15g
- Carbohydrates: 31g
- Sodium: 1466mg
- Fiber: 2g
- Protein: 30g
- Cholesterol: 68mg
- 4 tablespoons sugar or agave nectar
- 1/2 cup hot water
- 3 tablespoons soy sauce or gluten free tamari
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons ketchup or canned tomato sauce
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dark sesame oil
- 2 tablespoons soy sauce or gluten free tamari
- 2 tablespoons brown sugar (not packed tightly)
- 1/2 teaspoon rice wine vinegar
- 1 teaspoon hot water
- 1 tablespoon nice dijon mustard (use the good stuff, it will make a difference)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons dark sesame oil
- 2 boneless, skinless chicken breasts, cut into half-inch cubes”
- 1 – 8oz can sliced water chestnuts, drained and minced
- 1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
- 1/2 yellow onion, minced
- 3 garlic cloves, minced
- 6 large leaves of iceberg lettuce
- In a large bowl, dissolve sugar in 1/2 cup hot water. Blend in soy sauce or tamari, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well and set aside in the refrigerator until the rest of the dish is ready.
- In a small bowl, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.
- In a small bowl, combine 1 teaspoon hot water, dijon mustard and minced garlic and set this aside.
- In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, about one minute. Add chicken chunks and stir fry until entirely cooked through, about five minutes. Remove from the chicken pan and allow to cool, but reserve the oil in the wok or pan, keeping it hot over a low flame.
- Take the pan or wok that you cooked the chicken in (with the still warming oil) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and the stir-fry sauce. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish.
- Add mustard/garlic mixture that you set aside to the pouring sauce, 1/2 a teaspoon at time to taste.
- Serve the entire lettuce wrap recipe in a nice, big serving tray, complete with stir-fry and iceberg lettuce leaves, and pouring sauce in small bowls. Wrap the stir-fry in lettuce leaves, then top with pouring sauce.