I am sure you can relate to my day. I had a craving for PF Changs Lettuce Wraps. The problem is I don’t live near a PF Chang’s anymore. I started looking for a recipe. Then at the grocery store I saw ground chicken, which is used in the recipe.
I came home researched the recipes and chose one to try. I have never used ground chicken but I was surprised at how quickly it cooked and how moist it was. It is relatively inexpensive and can go far! That is a plus in today’s economy. I am going to look at other ways to use it in the next few weeks.
I would be lying to say that it tastes like the dish PF Chang but it was very tasty and even a great leftover for work. The chicken will reheat well in the microwave and you can bring along a bag of the lettuce.
Being the picky eater I am my dish did not include mushrooms, bamboo shoots or water chestnuts. Instead I added some carrots when I put the wrap together.
PF Chang Lettuce Wrap Recipe Ingredients
Adapted from Just Like PF Chang
8 dried Shiitake mushrooms
2 teaspoons cooking sherry
2 teaspoons water
1 teaspoon soy sauce
1 teaspoon cornstarch
1 1/2 lb ground chicken or boneless, skinless chicken chopped
5 tablespoons canola oil
1 teaspoon fresh minced ginger
2 cloves minced garlic
2 chopped green onions
8 oz can bamboo shoots, chopped up
8 oz can water chestnuts, chopped
Iceberg lettuce leaves
2 tablespoons oyster sauce
1 1/2 tablespoons water
1 tablespoon cooking sherry
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon sesame oil
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Pour enough boiling water over dried mushrooms to cover. Let soak for 30 minutes, then drain. After the mushrooms have soaked, remove any woody stems and chop up the mushrooms.
While waiting for the mushrooms to finish soaking, combine all of the ingredients for the sauce.
In a separate bowl, mix together the sherry, water, soy sauce, cornstarch, salt, pepper, and chicken. Stir together until chicken is well coated. Let marinade 30 minutes.
Heat large skillet over medium high heat. Add 3 tablespoons of oil. After the oil gets hots, add the chicken mixture. Fry quickly for about 3 minutes, or til chicken is no longer pink. Stir constantly to prevent burning. Remove chicken.
To the same skillet, add 2 more tablespoons of oil. Add the fresh ginger, garlic, green onions, and optional chilies, if desired. Fry quickly for 45-60 seconds, or til garlic is a golden color. Do not overcook garlic, or it will taste bitter. Add the dried mushrooms, bamboo shoots and water chestnuts. Fry quickly for about 2 minutes.
Return chicken to the skillet. Add the sauce ingredients to the same skillet. Cook until the sauce thickens.
Pour the chicken mixture on a lettuce leaf or place. Spoon into lettuce leafs. Roll up chicken lettuce wraps and secure with toothpicks.
Mix ingredients together and refrigerate until ready to use.