These are super easy and delicious and taste just like the real thing!
You may also like my version of PF Chang’s Mongolian Beef!
So dang delicous!!!
Now back to our PF Chang’s Chicken Lettuce Wraps Recipe
Start with the Stir-Fry Sauce:
mix in a small bowl and set aside
2 T. dark soy sauce
2 T. dark brown sugar
1 t. rice vinegar
Then the Chicken: directions below
3 T. vegetable oil
3/4 lb. chicken breast ( I use tenders)
1 8 oz can diced water chestnuts (diced)
1 cup diced straw mushrooms (diced)
2 green onions chopped
1 clove minced garlic
iceberg or bibb lettuce (washed and separated)
Special Sauce: mix all ingredients a small sauce pan, heat on low
1/4 cup sugar
1/2 cup water
2 T. soy
2 T. rice vinegar
2 T. ketchup
1 T. lime juice
1/8 t. sesame oil
2 t. water
* 2-3 t. chili garlic sauce (add this if you want more heat)
*1 T. chinese hot mustard powder (add this if you want even more heat)
For the Chicken:
1. In large frying pan, heat 3 T. vegetable oil to high heat and saute chicken breast for 5-6 minutes until cooked. Remove from pan, let cool and chop into small chunks. Leave remaining oil in pan.
2. Heat remaining oil to high and add chopped chicken, water chestnuts, mushrooms, green onions and garlic. Add stir-fry sauce and saute for 6-7 minutes. Spoon into lettuce cups, pour on special sauce, and serve!
PF Chang's Chicken Lettuce Wraps
Prep time
Cook time
Total time
Author: Rhiannon
Serves: 4
Ingredients
- Stir-Fry Sauce: mix in a small bowl and set aside
- 2 T. dark soy sauce
- 2 T. dark brown sugar
- 1 t. rice vinegar
- Chicken: directions below
- 3 T. vegetable oil
- ¾ lb. chicken breast ( I use tenders)
- 1 8 oz can diced water chestnuts (diced)
- 1 cup diced straw mushrooms (diced)
- 2 green onions chopped
- 1 clove minced garlic
- iceberg or bibb lettuce (washed and separated)
- Special Sauce: mix all ingredients a small sauce pan, heat on low
- ¼ cup sugar
- ½ cup water
- 2 T. soy
- 2 T. rice vinegar
- 2 T. ketchup
- 1 T. lime juice
- ⅛ t. sesame oil
- 2 t. water
- * 2-3 t. chili garlic sauce (add this if you want more heat)
- *1 T. chinese hot mustard powder (add this if you want even more heat)
Instructions
- For the Chicken:
- In large frying pan, heat 3 T. vegetable oil to high heat and saute chicken breast for 5-6 minutes until cooked. Remove from pan, let cool and chop into small chunks. Leave remaining oil in pan.
- Heat remaining oil to high and add chopped chicken, water chestnuts, mushrooms, green onions and garlic. Add stir-fry sauce and saute for 6-7 minutes. Spoon into lettuce cups, pour on special sauce, and serve!
I’m so glad that I’m following you! I love PF Chang’s lettuce wraps. And your pics are gorgeous. Thanks for sharing!
Katie
http://www.funhomethings.com
do you know about how many calories this is?
About How Many Does This Serve?
I made these a couple weeks ago and they were fantastic. My husband has asked for them again, so they will be going into the regular rotation!
I found this recipe on Pinterest and made it tonight! Wow, delicious and easy!!! It made a lot but I had to force myself from getting thirds so I can have some for lunch 🙂 thanks! (Hubby added red pepper flakes because I only had sirachi as an alternative to spice it up, he inhaled it 🙂 )
Iève made these a few times. Iève used boneless skinless chicken thighs, chicken breast even ground chicken. I would have to say the chicken thighs are the best so far butt his recipe is amazing. I dont even bother putting in lettuce i just eat it out of a bowl. I also take the special sauce and use half of it in the recipe and it carmelizes the mixture nicely.