P.F. Chang's Chicken Lettuce Wraps
User Reviews
5
P.F. Chang's Chicken Lettuce Wraps
Description
The wraps start with ground chicken browned in vegetable oil, then combined with sautéed water chestnuts, mushrooms, garlic, and scallions, creating a mix of textures from tender meat to crisp vegetables. The savory sauces—soy, mirin, oyster sauce, and rice vinegar—coat the mixture, adding umami, sweetness, and acidity. The accompanying dipping sauce, featuring sugar, soy sauce, rice vinegar, sriracha, hot mustard, and chili oil, adds a spicy and tangy kick to each bite.
Serving the chicken mixture in fresh iceberg lettuce offers a cool, crisp contrast to the warm filling, making these wraps light yet flavorful. To replicate the restaurant garnish, crispy fried maifun rice sticks can be added. This dish is ideal as an appetizer or light meal that emphasizes texture and layered flavor.
Portion adjustments can be made via the recipe settings. Metric conversions and kitchen timers can help with preparation precision. These lettuce wraps deliver a balanced combination of sweet, savory, and spicy notes wrapped in fresh leaves.
Ingredients
Dipping Sauce
- 2 tablespoons granulated sugar
- 1/2 cup water
- 3 tablespoons soy sauce reduced sodium
- 1 tablespoon rice vinegar
- 1/8 teaspoon Chili oil
- 1 tablespoon chives chopped
- 1/4 teaspoon hot mustard Chinese
- 1 teaspoon sriracha
Main Ingredients
- 4 tablespoons vegetable oil
- 1 pound ground chicken
- 18 ounces water chestnut one can drained and minced
- 16 ounces straw mushrooms , one can drained and minced
- 1 clove garlic , minced
- 2 talks scallion , chopped
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
Serve With:
- 4 leaves iceberg lettuce
Instructions
- To make the dipping sauce, add the ingredients (from the sugar to the sriracha) in a small bowl and whisk until fully combined.
- In a large skillet add two tablespoons of oil and brown the chicken in it on medium-high heat, about 7-8 minutes.
- When browned remove chicken, add in the rest of the oil and sauté the water chestnuts, straw mushrooms, garlic and scallions for 3-5 minutes.
- Add the chicken back into the skillet along with the soy sauce, mirin, oyster sauce and rice vinegar and stir to coat and combine everything.
- Serve in lettuce cups and top or dip into the dipping sauce as desired.
- To serve these as they are in the restaurant with the white crispy garnish, you can purchase and fry up maifun rice sticks.
Notes
- Adjust the number of servings in the recipe settings to scale the quantities.
- For precision, use the metric conversion option for ingredients.
- Start kitchen timers during cooking using the provided features to track steps efficiently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 2049mg | 85% |
| Potassium | 1026mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 44mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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