If you ever visited P.F. Chang’s restaurant, you’ve undoubtedly had their delicious chicken lettuce wraps. They’re addictive! I love eating these light, fresh and yummy wraps, and making them is quite easy. A perfect weeknight dinner coupled with potstickers or other store-bought dumplings. For a larger group, these make for great appetizers, too!
Serves 2 (can be doubled)
Total time: 30 minutes
2 Tbsp cold water
1 Tbsp soy sauce
1 Tbsp oyster sauce
1/2 Tbsp hoisin sauce
1 Tbsp mirin
1 tsp sugar
1 tsp cornstarch
2 Tbsp canola oil (divided)
2 tsp sesame oil (divided)
1/2 pound boneless chicken breast or thigh, finely diced (easier if partially frozen) or ground
4 oz fresh shiitake mushrooms, finely diced
4 oz (1/2 can) of water chestnuts, finely diced
2 cloves garlic, minced
1″ fresh ginger, minced or grated
2 scallions, sliced
6-8 leaves of iceberg or butter lettuce
Chile garlic sauce (sambal olek)
Mix the water, soy sauce, oyster sauce, hoisin, mirin, sugar and cornstarch together in a bowl or measuring cup and set aside.
In a large skillet, heat 1 1/2 Tbsp of the canola oil and 1 tsp of the sesame oil over medium high heat. Add the chicken and cook until cooked through, 3-4 minutes. Remove the chicken to a bowl. In the same skillet, add the remaining 1/2 Tbsp of canola oil and 1 tsp of sesame oil. When hot, add the shiitake mushrooms and water chestnuts and cook until mushrooms are softened, 2-3 minutes. Add the garlic and ginger, and cook an additional 2 minutes. Add the chicken back to the pan and mix in with the other ingredients.
Add the reserved sauce mixture and cook until slightly thickened, 2-3 minutes more. Mix in the scallions. Put the chicken mixture in a bowl for serving, and serve alongside the lettuce leaves and other condiments.
To eat, spoon some of the chicken mixture into a lettuce leaf, top with desired condiments, and enjoy!!