Lettuce wraps were the restaurant world’s way of serving low-carb meals during that crazy diet fad. This dish of quickly cooked spiced chicken and vegetables tastes great if you are watching your calories.
P.F. Chang’s Chicken Lettuce Wraps are a popular and delicious appetizer that has become a signature dish at the renowned restaurant chain. These wraps are made with a flavorful combination of minced chicken, fresh vegetables, and a savory sauce, all wrapped in crisp lettuce leaves.
The Chicken Lettuce Wraps at P.F. Chang’s are known for their bold and savory flavors. The dish starts with finely minced chicken cooked to perfection, creating a juicy and tender texture. The chicken is seasoned with a blend of aromatic spices and herbs, which infuse it with a delicious savory taste.
To add a refreshing and crunchy element, the wraps feature a variety of fresh vegetables. Crisp lettuce leaves serve as the perfect vessel for holding the chicken mixture, providing a refreshing and light base for the flavorful filling. Other vegetables like water chestnuts, minced onions, and mushrooms are added to enhance the texture and add extra layers of flavor.
One of the key highlights of P.F. Chang’s Chicken Lettuce Wraps is the delectable sauce that brings everything together. The sauce is a well-balanced combination of savory and slightly sweet flavors, with hints of soy sauce, hoisin sauce, and other seasonings. It coats the chicken and vegetables, infusing them with its rich and addictive taste.
When served, the Chicken Lettuce Wraps are typically presented with a side of crispy rice noodles, which add a delightful crunch to the dish. Diners are encouraged to assemble their own wraps by spooning the chicken mixture onto a lettuce leaf, adding some crispy noodles if desired, and then rolling it up to enjoy all the flavors and textures in one bite.
P.F. Chang’s Chicken Lettuce Wraps are not only delicious but also offer a fun and interactive dining experience. They make a great appetizer or even a light and satisfying meal. The combination of tender chicken, fresh vegetables, and flavorful sauce wrapped in crisp lettuce leaves creates a delightful taste sensation that keeps customers coming back for more.
SERVES: 6
INGREDIENTS:
- 8 dried shiitake mushrooms
COOKING SAUCE
- 1 tablespoon Hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons cornstarch
MARINADE AND CHICKEN
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons soy sauce
- 2 teaspoons water
- Salt and pepper, to taste
- 1½ pounds boneless skinless chicken breasts
OTHER
- 5 tablespoons vegetable oil
- 1 teaspoon minced fresh ginger
- 2 cloves minced garlic
- 2 small dried chilies (optional)
- 2 minced green onions
- 1 (8-ounce) can minced bamboo shoots
- 1 (8-ounce) can minced water chestnuts
- 1 (1-pound) package prepared Chinese rice noodles
- 6 large iceberg lettuce leaves
INSTRUCTIONS:
- Cover mushrooms with boiling water, let them stand for 30 minutes, then drain. Cut and discard the stems and mince the mushrooms. Set aside.
- In a bowl, mix all the ingredients for the cooking sauce and set aside.
- In a medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper, and chicken. Stir to coat the chicken thoroughly. Stir in 1 teaspoon of oil and let it sit for 15 minutes to marinate.
- Heat a wok or large skillet over medium-high heat. Add 3 tablespoons of oil, then add the chicken and stir-fry for 3–4 minutes. Set aside.
- Add 2 tablespoons of oil to the pan. Add ginger, garlic, chilies (if desired), and onion and stir-fry for about 1 minute.
- Add mushrooms, bamboo shoots, and water chestnuts and stir-fry for an additional 2 minutes.
- Return the chicken to the pan. Add the cooking sauce and cook for 5 minutes until thickened and hot.
- Break the noodles into small pieces and cover the bottom of a serving dish with them. Pour the chicken mixture over the top of the noodles. Spoon some of the mixture onto a lettuce leaf and roll.
