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Wash and separate head of Iceberg lettuce. Set aside.
Mince chicken into small bite size pieces, to cook faster
Mince Water Chestnuts, Onions, Mushrooms, and Garlic, then quarter the baby corn, and mix all together in a separate bowl, and set aside.
Heat Wok or skillet to medium heat, add vegetable oil, and saute chicken until done, maybe 4-5 minutes. (I like to add salt,. pepper, and a little garlic and sesame oil for added flavor) Remove chicken from pan, and set aside.
Prepare Stir Fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
Add another Tablespoon or so of vegetable oil to pan, and bring to medium heat. Then add the garlic, onions, water chestnuts, mushrooms, and corn mixture to the pan, and then add the chicken.
Stir in the stir fry sauce, and let simmer for just a little while to let the flavors combine and heat everything through really well.
While simmering, make the special sauce to top off the lettuce wraps with, by combining the White Sugar, water, soy sauce, rice wine vinegar, ketchup, lemon juice, sesame oil, hot mustard, and chile paste together in a medium size bowl.
Remove chicken mixture from heat, and spoon into lettuce "cups". Top with Special sauce, and serve. :) YUMMMMMMMY!
Often when making this recipe, I'll throw in additional Asian vegetables, such as soy beans, bok choy, sweet peas, or bean sprouts.
Also, I usually double the recipe, because it goes really fast, and we love to have leftovers, because it's an easy thing to take to work for lunch the next day.
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