Tuesday, March 13, 2018

CopyKat PF Chang's Chicken Lettuce Wraps

A delicious copykat version of PF Chang's classic Lettuce Wraps. Ground chicken, water chestnuts and a delicious Asian sauce tucked inside butter lettuce. 

Hi everyone and happy Tuesday! It's been about three weeks since my last blog post, but it seems like so much longer. Honestly, it's nothing more than still trying to balance working part-time and finding time to dedicate to my blog. I'm quickly finding out it that it isn't as easy as I thought it was going to be. If only there were more hours in the day. 

Today I have a delicious recipe to share with you. PF Chang's is one of my family's favorite places to eat. My kids love the sweet and sour chicken with brown rice and my favorite is their beef and broccoli and their Asian chicken lettuce wraps. Most times we can only afford to  visit on special occasions or birthdays, so I was excited to find this copykat version of their popular lettuce wraps online.  

These lettuce wraps are simple to make and full of flavor. The ground chicken mixture is cooked in a delicious Asian sauce with water chestnuts and green onions. 

The filling mixture is cooked in one pan and ready in under 30 minutes! I prefer to use butter lettuce when I make lettuce wrap because it's thicker, softer and sweeter than iceberg. Serve these Asian lettuce wraps with or without the thin, crispy rice noodles. I've had both versions and they're equally delicious. 

Add egg rolls or cream cheese wontons to round off the meal. I hope you enjoy this recipe as much as my family does. 

CopyKat PF Chang's Lettuce Wraps

3 - tablespoons vegetable oil, divided
1 - pound ground chicken breast
3 - cloves garlic, minced
4 - green onions, chopped
1 - 8 ounce can water chestnuts, drained and diced
1 - teaspoon grated ginger
salt and pepper, to taste
1/4 - cup Hoisin sauce
1 - teaspoons chili paste
2 - tablespoons soy sauce
1 - tablespoon rice vinegar
1 - teaspoon sugar 
2 - teaspoons cornstarch
1 - head butter lettuce
1 - ounce thin rice noodles 

Heat wok or a large deep skillet over med-high heat with 2 tablespoons vegetable oil. 

Add ground chicken and cook until no longer pink, breaking the meat up as it cooks. Drain any fat. 

Stir in garlic, green onions, water chestnuts and ginger. Cook for 2 minutes stirring constantly. Add salt and pepper to taste. 

In a small bowl stir together the Hoisin sauce, chili paste, soy sauce, rice vinegar, sugar and cornstarch. 

Add the mixture to the wok or skillet, reduce heat to med-low and simmer for 3-5 minutes.  

Remove mixture from heat and keep warm.  If using rice noodles, prepare them now. 

To prepare the noodles, heat 1 tablespoon vegetable oil in a large skillet. Break up the rice noodles and drop into the hot oil. 

Fry one minutes until crisp, but not browned.  Remove to a paper towel and drain. 

Serve lettuce wraps with or without the crispy rice noodles and chicken mixture. 

Add several tablespoons of the chicken mixture and rice noodles to butter lettuce and enjoy.

adapted  from: tablespoon 

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