These PF Change's lettuce wraps taste just like those from the restaurant, only they’re way better for you! A perfect dish for Asian dinner night.
Course Entree
Cuisine Chinese
Prep Time 35minutes
Cook Time 25minutes
Total Time 1hour
Servings 4
Calories 380kcal
Author Stephanie Stiavetti
Ingredients
For dipping and pouring sauce
4tablespoonssugar or agave nectar
1/2cuphot water
3tablespoonssoy sauce or gluten free tamari
2tablespoonsunseasoned rice wine vinegar
2tablespoonsketchup or canned tomato sauce
1tablespoonfreshly squeezed lemon juice
1/4teaspoondark sesame oil
For stir-fry sauce
2tablespoonssoy sauce or gluten free tamari
2tablespoonsbrown sugar(not packed tightly)
1/2teaspoonrice wine vinegar
For stir-fried chicken
1teaspoonhot water
1tablespoondijon mustard(use the good stuff, it will make a difference)
2clovesgarlicminced
2tablespoonsolive oil
2tablespoonsdark sesame oil
2boneless, skinless chicken breastscut into half-inch cubes”
One8-ounce cansliced water chestnutsdrained and minced
1/2cupminced mushrooms(minced to the same size as the water chestnuts)
1/2yellow onionminced
3clovesgarlicminced
6largeiceberg lettuce leaves
Instructions
For dipping and pouring sauce
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.
For stir-fry sauce
In a small bowl, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.
For stir-fried chicken
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.
Video
Notes
As noted above, if you change the recipe, it might not taste exactly like PF Chang's lettuce wraps. But that's fine! Make it your own, which you might enjoy even more.