These are amongst the most popular items on the PF Chang’s menu, and for a good reason. P.F. Chang’s is one of my favorite restaurants in Houston and I am yet to try a dish that I haven’t liked over there. There are many dishes over there that I like but I think on the top of my chart is “ Chicken Lettuce Wraps” with minced chicken, crispy chestnuts and chewy mushrooms served with crispy lettuce leaves with a delicious sweetish dipping sauce. These wraps are super healthy and addictive!!
The only thing better than talking about food is eating
These lettuce wraps are not just my favorite but also my husbands and kids favorite dish as well so I thought it will be interesting to try my hands on them. I have tasted this dish so many times that it wasn’t that hard to replicate the ingredients. After a few takes, I think I am pretty close to the original dish, at least my family gave me a green signal, let me know what you guys think about it.
WHAT’S SO GOOD ABOUT THIS RECIPE?
Once you have tried this recipe you will never need to go to the restaurant. You will love this copy cat P.F Changs’s no recipe! Here is why:
- These delicious chicken lettuce wraps are so easy to make at home that you can keep making them all you want and save tons of money.
- They are super healthy so no guilt while devouring them.
- Exactly like the restaurant Lettuce Wraps, but made at home.
HOW TO MAKE COPY CAT P.F CHANG’S CHICKEN LETTUCE WRAPS – STEP BY STEP RECIPE
Ingredients For Stir-fry sauce:
- ¼ cup hoisin sauce
- 2 tablespoon soya sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon dry cooking sherry
- 1 tablespoon ketchup
- 1 tablespoon Asian chili garlic sauce
- 2 tablespoon sesame oil
- 2 teaspoon corn starch
- Salt to taste
Ingredients for Stir Frying
- 3 tablespoon sesame oil
- 3 cloves garlic, minced
- ½ inch ginger, minced
- 1 lb. chicken ground
- 1 tablespoon soya sauce
- ¼ teaspoon black pepper
- 1 cup, Chinese fresh shitake mushrooms, roughly chopped or dry shitake mushrooms
- 1 (8-ounce can), water chestnut, drained and finely chopped
- 1 bunch, green onions, white and green part, finely chopped
- 1 large, iceberg lettuce, rinsed and separated in large bowls
Ingredients For Fried Noodles:
- 1 bunch, bean threads (any brand)
- Oil for deep frying
For Dipping Sauce:
- 1 tablespoon hot Asian mustard sauce
- 1 tablespoon pot sticker sauce (Soya sauce, sugar, and water)
- 1 teaspoon chili Asian garlic sauce
Instructions:
Step1: Combine ingredients for the Stir-fry sauce: In a mixing bowl combine hoisin sauce, soy sauce, vinegar, sherry, and ketchup, garlic sauce, 2 tablespoons sesame oil and corn starch. Keep it aside.
Step2: Stri-fry Chicken with mushrooms:
In a large wok heat the rest of 3 tablespoon sesame oil on high heat. Quickly add minced garlic and ginger. Sauté and immediately add minced chicken. Add 1 tablespoon soy sauce. Toss on high heat for 5 to 6 minutes until cooked and slightly browned. To the chicken add, shitake mushrooms and water chestnut and half of the green onions and cook on high for a minute.
Step3: Add Sauce:
Now add the cooking sauce mixture. Combine everything and cook until chicken is coated well with the sauce. Cook until the sauce reduces and coats the chicken well. There should be no runny sauce. Chicken should be coated with sauce but dry. Remove from the heat and keep it aside.
Step4: Fry Noodles:
Separate out the bean threads a little. In another wok, heat oil and fry the bean threads or rice noodle on high at 380 degrees F until they turn are cloudy white. This is a fast process so be quick and remove fast. Do not let it burn. Remove on a plate with a napkin to drain oil. Keep it aside
Step5: Make Dipping Sauce:
Combine all the ingredients of the dipping sauce.
Step6: Plating
Serve the stir-fried chicken on the bed of crispy fried bean threads, mounded on a platter. Scoop up the amount you want and put it in a lettuce leaf, and spoon on some dipping sauce and then just eat it like a taco. Enjoy.
Vegetarians, rejoice ! Just use mushrooms, or tofu instead of chicken and enjoy this tasty appetizer!
Tips:
- You can replace the chili paste with any hot chili sauce that you can find.
- You can also replace hoisin sauce with 2 tablespoons of brown sugar.
- If you are using dry shiitake mushrooms, re-hydrate them. Bring two cups of water to a boil. Transfer it to a bowl and add the dried shiitake mushrooms to it. Soak for 45 minutes to an hour. Put a light weight on top to preventing them from coming afloat. Remove after an hour and chop them finely, the same size as the chicken pieces.
These delicious chicken lettuce wraps are so easy to make at home that you can keep making them all you want and save tons of money. Plus don’t forget they are super healthy so no guilt while devouring them. Exactly like the restaurant Lettuce Wraps, but made at home.
I would love to get your feedback on my take to this recipe, so please do let me know what you think? Happy Chicken Lettuce Wraps!!
P.F Chang’s Chicken Lettuce Wraps
Ingredients
Ingredients For Stir-fry sauce:
- ¼ cup hoisin sauce
- 2 tablespoons soya sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon dry cooking sherry
- 1 tablespoon ketchup
- 1 tablespoon Asian chili garlic sauce
- 2 tablespoons sesame oil
- 2 tablespoons corn starch
- 2 teaspoons salt or to taste
Ingredients for Stir Frying
- 3 tablespoons sesame oil
- 3 tablespoons garlic, minced
- ½ inch ginger, minced
- 1 lb. chicken ground
- 1 tablespoon soya sauce
- ¼ teaspoon black pepper
- 1 cup fresh shitake mushrooms, roughly chopped or dry shitake mushrooms
- 1 8-ounce can water chestnut, drained and finely chopped
- 1 bunch green onions, white and green part, finely chopped
- 1 large iceberg lettuce, rinsed and separated in large bowls
Ingredients For Fried Noodles
- 1 bunch bean threads (any brand)
- Oil for deep frying
For Dipping Sauce
- 1 tablespoon hot Asian mustard sauce
- 1 tablespoon pot sticker sauce (Soya sauce, sugar, and water)
- 1 teaspoon chili Asian garlic sauce
Instructions
- Step1: Combine ingredients for the Stir-fry sauce: In a mixing bowl combine hoisin sauce, soy sauce, vinegar, sherry, and ketchup, garlic sauce, 2 tablespoons sesame oil and corn starch. Keep it aside.Step2: Stri-fry Chicken with mushrooms:In a large wok heat the rest of 3 tablespoon sesame oil on high heat. Quickly add minced garlic and ginger. Sauté and immediately add minced chicken. Add 1 tablespoon soy sauce. Toss on high heat for 5 to 6 minutes until cooked and slightly browned. To the chicken add, shitake mushrooms and water chestnut and half of the green onions and cook on high for a minute.Step3: Add Sauce:Now add the cooking sauce mixture. Combine everything and cook until chicken is coated well with the sauce. Cook until the sauce reduces and coats the chicken well. There should be no runny sauce. Chicken should be coated with sauce but dry. Remove from the heat and keep it aside.Step4: Fry Noodles:Separate out the bean threads a little. In another wok, heat oil and fry the bean threads or rice noodle on high at 380 degrees F until they turn are cloudy white. This is a fast process so be quick and remove fast. Do not let it burn. Remove on a plate with a napkin to drain oil. Keep it asideStep5: Make Dipping Sauce: Combine all the ingredients of the dipping sauce.Step6: PlatingServe the stir-fried chicken on the bed of crispy fried bean threads, mounded on a platter. Scoop up the amount you want and put it in a lettuce leaf, and spoon on some dipping sauce and then just eat it like a taco. Enjoy.
Notes
- You can replace the chili paste with any hot chili sauce that you can find.
- You can also replace hoisin sauce with 2 tablespoons of brown sugar.
- If you are using dry shiitake mushrooms, re-hydrate them. Bring two cups of water to a boil. Transfer it to a bowl and add the dried shiitake mushrooms to it. Soak for 45 minutes to an hour. Put a light weight on top to preventing them from coming afloat. Remove after an hour and chop them finely, the same size as the chicken pieces.
