P.F. CHANG'S CHICKEN LETTUCE WRAPS {COPYCAT RECIPE}

By ngaldi

You can skip the restaurant version and make your own in 20 minutes and I promise you this homemade version tastes better. They're super easy and healthier with so many layers of flavor from the hoisin sauce, soy sauce, chili garlic sauce (reduce if you're sensitive to heat), rice wine vinegar, garlic, ginger, and green onions. I found all the ingredients in the Asian section of my regular grocery store. I've made the recipe using both ground chicken and ground turkey and both were excellent.

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

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from facebook.com

Preparation

Step 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.
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. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.