P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe} — Skip the restaurant version and make lettuce wraps at home in 20 minutes!! EASY, healthier because you’re controlling the ingredients, and they TASTE WAY BETTER!!
This formula was initially distributed in 2017 and from that point forward has become a peruser top pick. I’ve refreshed some photographs and am resharing it since they are only THAT good!.I don’t go to P.F. Chang’s that frequently, however when I do somebody in my gathering or family will arrange their chicken lettuce wraps since they’re simply so acceptable. Presently you can avoid the café form and make your own in a short time. Furthermore, I guarantee you this natively constructed adaptation tastes better.
We breathed in these ground chicken lettuce wraps, and afterward my little girl inquired as to whether I could make a twofold group the following day. So I did.These Asian lettuce wraps are overly simple and better in light of the fact that you’re controlling every one of the fixings. There are such countless layers of flavor from the hoisin sauce, soy sauce, bean stew garlic sauce, rice wine vinegar, garlic, ginger, and green onions. The bean stew garlic sauce adds an ideal measure of warmth that we appreciated however in case you’re delicate to flavors you can generally decrease the sum.
In the event that you’re concerned, I tracked down every one of the fixings in the Asian segment of my ordinary supermarket. They all assume their own part to add realness to the formula and I suggest utilizing them all.
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 pound ground chicken (I’ve also used ground turkey with good results)
- 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.
INSTRUCTIONS
- 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.
- 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.
- Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
- 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.
- Spoon about 1/4 cup of the mixture into the lettuce leaves to serve.
NOTES
Storage: Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.
