Monday, April 4, 2011

Chicken Lettuce Wraps (P. F. Chang's style)

Many people love P.F. Chang's Chicken Lettuce Wraps.  Craig and I really do, so I decided to make my own recipe.  We always add rice to the mix whether of not we eat them at home or at the restaurant.  The recipe below is my version of the wonderful Chicken Lettuce Wraps. Enjoy!!

Chicken Lettuce Wraps


3 tablespoons oil

1lb Ground chicken breasts
1 cup water chestnuts (2 Small Cans)
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce (we used Leaf lettuce, because we couldn't get the iceberg to come apart without ripping.

Special Sauce:

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice (Juice from 1/2 lemon)
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well.  Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.  Mince the water chestnuts and mushrooms to about the size of small peas.  Bring oil to high heat in a wok or large frying pan. Fry the chicken until done.  Remove chicken from the pan and cool.  Keep oil in the pan, keep hot.  With the pan still on high heat, add another Tbsp of vegetable oil.  Add garlic, onions, water chestnuts and mushrooms to the pan, when hot and thoroughly mixed add chicken.   Add the stir fry sauce to the pan and saute the mixture for a couple minutes.  

If you want the light and crunchy noodles that are crumbled over the top at the restaurant, fry 1/4 package of Chinese rice noodles in about 1 cup VERY hot oil for a minute or two. They will puff up. Flip noodles over. Drain.

Serve it in the lettuce"cups".

Top with"Special Sauce".

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