Although the precise recipe for the sauce used in P.F. Chang's lettuce wraps is unknown, a combination of hoisin and soy sauce, rice wine vinegar and sesame oil is reputed to be similar. This is combined with cooked ground chicken, vegetables, water chestnuts, garlic and ginger then served heaped into lettuce leaves.
P.F. Chang-style Lettuce Wraps
This recipe serves between two and four people as a main dish or six to eight as an appetizer or side.
Prep time: 5 minutes
Cook time: 15 minutes
Ready in: 20 minutes
- 3-5 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 pound ground chicken
- 2 teaspoons vegetable oil, divided
- 8 ounces mushrooms, chopped small
- 8 ounces soaked water chestnuts, drained and chopped small
- 3 cloves garlic
- 1 tablespoon minced ginger
- 1/2 cup sliced green onions, divided
- 2 small heads Bibb or butter lettuce
- Red pepper flakes, to serve
- Hot sauce, to serve
- Prepare the sauce
- Cook chicken
- Add vegetables
- Add chicken, onions and sauce
Whisk together the hoisin and soy sauces, the vinegar and sesame oil. Set aside.
Over medium heat, warm half of the oil in a skillet. Add the chicken and cook, breaking it up, for up to 8 minutes, or until cooked through. Remove from the pan.
Add the remaining oil and the mushrooms to the skillet, along with any other desired vegetables. Cook for up to 5 minutes, or until softened. Add the water chestnuts, garlic and ginger and allow to cook for another 30 seconds.
Return the chicken to the skillet with half of the green onions. Stir in the sauce and continue to cook until it bubbles.
Separate the lettuce leaves and serve on a platter with small bowls of hot sauce and red pepper flakes, as well as the remaining half of the green onions. Serve the chicken and vegetable mixture in another dish and allow diners to help themselves.