So I discovered it’s so easy to make Chicken Lettuce Wraps like they do at P.F. Chang or any other restaurant where they make these. And them fancy crispy things they put on top.
I’m so excited to have explored this recipe. First things first. Ingredients and prep time.
1 9.4 ounce bottle hoisin sauce
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
1 Tbsp Chili Garlic Sauce
1 Tsp Sesame Oil
Chicken Lettuce Wraps:
3 Tbsp Avocado or Peanut Oil (We used Toasted Sesame Oil in this recipe for the chicken. Came out great.)
Canola Oil or Peanut Oil for the Bean Thread (Them great looking crispy things on top.)
1 small onion, finely chopped and diced
1 Lb ground chicken (The ground chicken really makes a difference versus cooking chicken tenders/breasts then cutting them up afterwards.)
6 cloves garlic, pressed through a garlic press (preferably)
2 Tsp grated ginger
1 8 ounce can of sliced water chestnuts drained and chopped to your preference
1/4 cup crushed peanuts plus reserve 2 Tbsp extra for garnish
3 green onions, finely sliced and reserve 2 Tbsp for garnish
12 Butter Lettuce leaves (We used a green leaf.)
1 cup shredded carrot
Cilantro for garnish
Bean Threads for garnish
1/4 Cup of Mushrooms (This is very optional but I think it gives it just a kick more and more authentic tasting too.)
- Gather all your ingredients.
- Measure and whisk the Sauce ingredients and set aside.
- Prep any ingredients and garnishes in Chicken Lettuce Wrap Ingredient list.
- Cook and brown your ground Chicken with the Oil.
- This is the combo STEP: *In a large skillet over medium high heat and some oil saute the onions until soften then add the ground chicken until all the chicken water has evaropated and cooked thoroughly. *Add the garlic and ginger and allow it to cook just enough where you begin to smell the beautiful aroma. *Turn off Heat. *Toss in some green onions and chopped carrots (just enough to give it some color – reserve the rest for garnish) into the skillet and heat through. *Add the water chestnuts and 1/4 cup of peanuts, stir, *Add in half of the sauce (about 1/2 cup) and stir all the ingredients in the pan together. *Sprinkle in some green onion for a fresh garnish here or at the end for decoration and more taste.
- This is my extra spin: #pickyeaters *This is where I chop up some mushroom in a separate dish with a few splashes of the Sauce and heat in the microwave or you can also saute in a pan al dente.
- Heat up oil in a separate skillet to fill up the bottom of the pan. Toss in them Bean Threads when oil is hot. The Bean Threads don’t need much time. Once you’ve made some you will know when they are done. The first batch you make….consider it a practice batch. You can only get better and better each time.
- To assemble: Lay a lettuce leaf on a plate, layer in the chicken mixture, garnish with the shredded carrots, green onions, mushroom, cilantro, peanuts and top with the finishing touches of bean threads.
- Serve with rice or alone. Great side dish or main dish. Great for parties. For parties I would highly suggest to use the butter leaf lettuce due to its bowl appeal.
FYI you should have some extra sauce to use a dipping or drizzle over all the lettuce wraps.
From my kitchen to your table. Bon Appetit!!!
*Affiliate links provided.