P.F. CHANG'S LETTUCE WRAP RECIPE (COPYCAT)
Have you tried the Chicken Lettuce Wraps at P.F. Chang's? I've got the best copycat recipe for you today! Finely diced chicken thighs are sautéed with shiitake mushrooms in a killer Asian-inspired sauce, then nestled into butter lettuce leaves and garnished with fried rice noodles. It is a super easy, fast, and TASTY weeknight meal. The perfect dish for when you are going low carb!
Provided by Karen
Categories Main Course
Time 1h
Number Of Ingredients 29
Steps:
- Prep the chicken. First things first, if you are using thawed chicken, place it in the freezer so that it is easier to chop later. If you have completely frozen chicken, take it out of the freezer to start thawing. You want to chop partially-thawed chicken.
- Rehydrate the shiitake mushrooms.* Add 2 ounces DRIED mushrooms to a medium bowl and cover with very hot water. Let sit for 30 minutes. Once they are softened, squeeze out as much water as you can and place on a cutting board. Chop off the stems and discard (they are too tough). Chop the mushrooms into small pieces, see photos. You should end up with about 1 and 3/4 cup mushrooms, about 7-8 ounces. Set aside.
- Prepare the vegetables. Meanwhile, drain the 8 ounce can of water chestnuts and chop them into small pieces. Smash and mince 1 tablespoon garlic. Peel a knob of ginger with a spoon (it's easier than a peeler) and mince 1 tablespoon. Set aside.
- Assemble the filling sauce. In a small bowl add 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin**, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch. Stir together and set aside.
- Chop the chicken. Once your chicken is partially frozen (if it's still rock hard, you can put it in the microwave in 30-second increments until it is chop-able), use a chef's knife to chop the chicken into very small pieces. Smaller than you have ever chopped chicken before, probably. See photos. You want them to be about 1/4 to 1/2 inch dice. It doesn't need to be perfect, but the smaller your chicken pieces, the more homogenous your wrap filling will be. It's all about the texture in this recipe. Seal the still-partially frozen chicken pieces in a ziplock, place in a medium bowl, and cover with water. The chicken should be thawed out within 10-20 minutes. Do not cook the chicken until it's completely thaw.
- While the chicken thaws, fry the rice sticks. This step is optional but delicious. In a 3 quart pot, heat 2 inches frying oil to about 400 degrees (I set my burner to just above medium heat.) It will take several minutes for the oil to come to temperature. Use a thermometer to see the temperature.
- Break off a small handful of rice sticks and carefully drop it into the oil. Within 2-3 seconds, they will rise to the top of the oil. They will be puffy and huge compared to what you dropped in. It's so fun! Remove the puffed rice sticks to a paper towel lined plate and set aside. Continue the process until you have as much as you think you will want to eat on your wraps. Set the oil on a back burner to cool.***
- Cook the filling. Heat a wok (best), cast iron skillet (better), or large skillet (ok) over medium high heat. (You want to cook over very high heat; woks are best for this. I don't have one, so I used cast iron). Once the pan is very hot, add 1 and 1/2 tablespoons neutral oil and 1/2 tablespoon sesame oil.
- Add the diced chicken and stir constantly until thoroughly cooked. Season with 1 and 1/2 teaspoons kosher salt, and black pepper to taste. It will only take 2-3 minutes to cook. Remove the chicken to a plate.
- Keep the heat on medium high. Add another 1 tablespoon neutral oil and 1 teaspoon sesame oil. When hot, add in the mushrooms and water chestnuts. Saute for 2-3 minutes. Add in 1 tablespoon garlic and 1 tablespoon ginger and saute for another 1 minute.
- Return the chicken and any juices to the pan. Add the prepared sauce to the chicken and mushrooms. Lower the heat to medium and cook for another 2 minutes.
- Chop 4 green onions. Set aside a small amount to add as a fresh garnish to each wrap. Add the remaining green onions to the pan and saute for another 1-2 minutes. Remove from heat.
- Make the dipping sauce. In a small bowl, combine 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese hot mustard, 1 to 2 teaspoons oyster sauce (taste it!) and 1/2 teaspoon sesame oil. Whisk it together.
- Assemble the wraps. Carefully remove the core of the butter lettuce from the head, and clean each butter lettuce leaf. There is a LOT of debris in butter lettuce, so take your time washing each leaf. Lay on paper towels to dry. (You can also try iceberg lettuce.)
- Place a handful of fried rice sticks in each lettuce leaf. Top with a spoonful of warm chicken and mushroom filling. Sprinkle with fresh green onions. Devour!
Nutrition Facts : ServingSize 1 g, Calories 552 kcal, Fat 31 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 2779 mg, Carbohydrate 43 g, Fiber 6 g, Sugar 16 g, Protein 25 g, TransFat 0.1 g, UnsaturatedFat 23 g
PF CHANG'S CHICKEN LETTUCE WRAPS (SIMPLIFIED COPYCAT)
These popular PF Chang's chicken lettuce wraps are a real treat for weeknights or dinner parties. Great flavors. Great textures. And surprisingly easy to make, especially with our simplified version.
Provided by Cheryl
Categories Appetizer
Time 20m
Number Of Ingredients 21
Steps:
- PREPARE LETTUCE: Wash, pat dry and separate lettuce into 8-10 individual leaves. If lettuce is very thin, use a double layer.
- PREPARE SAUCE: Whisk all sauce ingredients together in a small bowl. Taste and adjust seasonings as needed.
- STIR FRY FILLING: Heat oil in a wok or large skillet to medium-high heat. Add onions and cook for 2 minutes. Add ground chicken, breaking it up with a spoon. Stir fry until all white, stirring frequently about 4 minutes. Stir in garlic for 1 minute. Add corn (or water chestnuts) and sauce to chicken mixture. Cook another 3 minutes until sauce is thickened. Taste and adjust seasonings and heat level to your liking.
- ASSEMBLE AND SERVE: Spoon about 1/4 cup/35g chicken mixture (or a bit more) into each lettuce leaf and place on a platter. Add preferred garnish. Pass a squeeze bottle of chili sauce for those who crave spice/heat. Serve as an appetizer/starter at the table or kitchen island (they can be a bit messy to eat on your lap!) or as a main dish.
Nutrition Facts : Calories 153 kcal, Carbohydrate 11 g, Protein 12 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 49 mg, Sodium 480 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN LETTUCE WRAPS LIKE PF CHANGS - COPYCAT
I LOVE PF Changs Lettuce Wraps, but we live a long distance from the nearest of their restaurants. When I start craving their lettuce wraps, I make this copycat recipe, and my husband says they are even better than Changs. You be the judge. They are a little work, but well worth the effort. Note: I took the cellophane, heated about an inch of oil in a skillet, got it hot, tested it with a few crumbs of noodles to see if it would sizzle, and then dropped the noodles in. They crisp up very fast. I drained on papertowels and then mixed in with the other recipe,
Provided by BamaKathy
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 403.1, Fat 21.8, SaturatedFat 4.3, Cholesterol 97.8, Sodium 596.2, Carbohydrate 30.5, Fiber 3.2, Sugar 6.5, Protein 22.8
P. F. CHANG'S CHICKEN LETTUCE WRAPS
You can skip the restaurant version and make your own in 20 minutes and I promise you this homemade version tastes better. They're super easy and healthier with so many layers of flavor from the hoisin sauce, soy sauce, chili garlic sauce (reduce if you're sensitive to heat), rice wine vinegar, garlic, ginger, and green onions. I found all the ingredients in the Asian section of my regular grocery store. I've made the recipe using both ground chicken and ground turkey and both were excellent.
Provided by Shana M.
Categories < 30 Mins
Time 25m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 15
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.
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- On a medium head preheat a large skillet with the oil. Add the ground chicken to the hot pan. Cook and crumble the chicken.
- In a small bowl combine the hoisin sauce, soy sauce, and rice wine vinegar. stir to combine. Pour it over the chicken. Add the ginger and let it all cook for about 2 minutes.
- Add in the water chestnuts and green onions. Cook for 2 more minutes. Season with salt and pepper to taste.
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