Tuesday, October 12, 2010

Chicken Lettuce Wraps, ALA P.F. Chang's


My husband and I are huge fans of the Chicken Lettuce Wraps at P.F. Chang's Restaurant although we don't make it there nearly often enough!

The spicy chicken against the cool and crisp lettuce is a winner in my book, they are a nice refreshing appetizer or entree. I added some rice instead of the fried noodles to make it more of an Entree and a bit healthier.

Marinade
1 teaspoon cornstarch
2 teaspoons sherry wine or red wine
2 teaspoons water
2 teaspoons soy sauce

FILLING INGREDIENTS
1 1/2 lbs boneless skinless chicken breasts, diced small
5 tablespoons vegetable oil or peanut oil
1 teaspoon minced fresh ginger or grated ginger
2 teaspoons garlic, minced
1/2 cup green onions, minced
1 cup mushrooms, minced
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
Jasmine Rice

COOKING SAUCE
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine or red wine
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
lettuce leaves, washed and taken off the head but left whole

Mix all ingredients for "cooking sauce" and set aside.

In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.

Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.

Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and water chestnuts and stir-fry an additional 2 minutes.

Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot.

Serve with the Lettuce leaves and Rice

19 comments:

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Jaime and Jen DISH said...

Love lettuce cups. I blogged a recipe like this one myself awhile back, total hit with our family. Nice reminder to make these again. Looks great!

Jenifer

Jaime and Jen Dish

Marjie said...

That looks really good. I love hot chicken with cold lettuce.

elra said...

Hmmm, I know how delicious it is. It's been a while since I made this chicken wrap. PF Chang is a good Asian fusion restaurant, but I am sure your version of theirs must be better :)

The Blonde Duck said...

The chicken wraps are the only thing I like there! I'd much rather have yours!

tamilyn said...

Have never been to a PF Changs. I think I'll just try yours!

Pam said...

I love those chicken wraps at PF Changs... yours look and sound fantastic.

Bethie said...

YUM!!! We have a PF Changs about an hour away. I would love to try.

sophia said...

You know, I've never been to PF Chang's before! The only lettuce wrap I've tried is from Cheesecake Factory's. If these are anything like that, I'll be happy, though I'll bet these are MUCH better!

Donna-FFW said...

WE dont have a PF CHangs, but those lettuce wraps sound great. The marinade you created alone sounds delicious as well.

Sophie said...

Ooooh,...Cheryl!! What a lovely dish!

I must make this this eveing!

Yummmmmmmmmm,...!!!

Kisses & many handwaves from Brussels to you!

Biz said...

That's my daughters favorite dish at P.F. Chang's - I'll have to make this for her!

Debbie said...

The look delicious. I've never had these before but would love to try them.

Kristen said...

I remember my mom eating something like this a Chinese restaurant when I was a kid, I wasn't that adventurous at the time, now I would love to try them, thanks for posting!

Lynda said...

These look delish Cheryl...wish I could find them here. But wait, now I can make them. Thanks!

Cathy said...

I love the lettuce wraps at PF Chang and have ordered them many times. Now I can make them at home! Thanks for the recipe, Cheryl.

Chef Dennis said...

my wife loves these, thank you so much for such great instructions for making them....

A Feast for the Eyes said...

This is what I always order at PF Changs. I love them. Thanks to you, I can make them at home! xoxo

Ben said...

I always order these when we go to the local Chinese restaurant, and now i know how to make them at home. Thanks

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