Cashew Chicken Lettuce Wraps Like Pf Changs Food

P. F. CHANG'S CHICKEN LETTUCE WRAPS

Steps:

• To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
• Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
• Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
• Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
• Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

CASHEW CHICKEN LETTUCE WRAPS

Steps:

• Stir hoisin, vinegar, and water in a small bowl until well blended and set aside.
• Season chicken with salt and set aside.
• Heat wok on high until hot, then add oil, swirling to coat then add ginger, stirring until fragrant (about 10 sec).
• Add chicken and stirfry for about a minute then add carrot and stirfry another 2 minutes or until chicken is just cooked and carrots are tender.
• Add hoisin mixture and green onions and toss until heated through.
• Remove from heat and add cashews.
• Spoon mixture into lettuce leaves, wrap up, and enjoy!

CHICKEN LETTUCE WRAPS LIKE PF CHANGS - COPYCAT

Steps:

• (If you used dried mushrooms, cover mushrooms with boiling water, let stand 30 minutes then drain.) Cut and discard woody stems from mushrooms. Mince mushrooms. Set aside.
• Mix all ingredients for cooking sauce in bowl, and set aside.
• In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoons oil and let sit 15 minutes to marinate.
• Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Remove from pan and set aside.
• Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired. I leave these out), and onion; stir fry about a minute or so.
• Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
• Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

CASHEW-SHRIMP LETTUCE WRAPS

Steps:

• In a small bowl or blender, whip the cashew butter, coconut milk 3 tablespoons lime juice, and chili powder together.
• In a large bowl, combine the shrimp, scallions, carrots, bean sprouts, cucumber, sesame seeds, ginger, soy sauce, 2 tablespoons lime juice, and vinegar.
• Mix well and let flavors marinate in the refrigerator for 20 minutes.
• Divide the cashew sauce and shrimp vegetable mixture in the center of each leaf and wrap lettuce around filling.
• Wrap and serve.

CHERRY CHICKEN LETTUCE WRAPS

Steps:

• Heat one teaspoon of oil in a large skillet over medium-high heat. Add ginger and chicken and saute until cooked thoroughly (about 7-10 minutes). Set aside.
• In large bowl, whisk together the reserve two teaspoons of oil, rice vinegar, teriyaki sauce, and honey, until mixed thoroughly. Add chicken mixture, cherries, carrot, green onion, and almonds; toss together.
• To serve, spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf. Roll leaf around filling and serve.