P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe}

Category: Appetizers

Ready in 1h

Ingredients

1 tablespoon olive oil

1 tablespoon sesame oil

1- pound ground chicken (I’ve also used ground turkey with

1 medium/large sweet Vidalia or yellow onion diced small

1/3 cup hoisin sauce

2 tablespoons low-sodium soy sauce

1 tablespoon rice wine vinegar

1 tablespoon Asian chili garlic sauce or to taste (sriracha may be substituted)

3 cloves garlic finely minced or pressed

1 teaspoon ground ginger or 2 teaspoons freshly grated ginger or to taste

one 8-ounce can water chestnut drained and diced small

2 to 3 green onions sliced into thin rounds

1/2 teaspoon salt or to taste

1/2 teaspoon freshly ground black pepper or to taste butter lettuce leaves, for serving


Directions

1. To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking. 2. Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently. 3. Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant. 4. Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc. 5. Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

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