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5 from 2 votes

P.F Chang's Chicken Lettuce Wraps

These are amongst the most popular items on the PF Chang’s menu, and for a good reason. “ Chicken Lettuce Wraps” with minced chicken, crunchy chestnuts and chewy mushrooms served on a bed of fried bean noodles, along with fresh and crisp lettuce leaves with a delicious sweetish dipping sauce. Mmm.. these wraps are super healthy and addictive!!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: 30 minute recipes, Asian Chicken Lettuce Wraps, Calories in Asian Chicken Lettuce Wraps, Chicken Lettuce Wraps Recipe, Chicken recipes, Copycat PF Chang’s Chicken Lettuce Wraps, Healthy chicken lettuce Wraps, Lettuce warps, Lettuce wraps dipping sauce, P.F Chang's Chicken lettuce wraps, quick recipes
Servings: 4 people
Calories: 168kcal
Author: Jyoti Sawant

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 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.

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.