PF Chang’s Chicken Lettuce Wraps
Ingredients:
For the Chicken Mixture:
1 lb ground chicken (or turkey)
1 tbsp olive oil (or vegetable oil)
1/2 onion, finely chopped
2 cloves garlic, minced
1/4 cup water chestnuts, finely chopped
1/4 cup shiitake mushrooms or button mushrooms, finely chopped (optional)
2 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp sesame oil
1/2 tsp grated ginger (fresh or ground)
1/4 tsp crushed red pepper flakes (optional, for heat)
For Serving:
1 head of butter lettuce or iceberg lettuce (for the wraps)
Chopped green onions (for garnish)
Optional: extra hoisin sauce or soy sauce for dipping
Instructions:
Prepare the Lettuce:
Carefully separate the leaves of the lettuce and wash them gently. Pat them dry with a paper towel. Choose the larger, sturdy leaves for the wraps.
Cook the Chicken Mixture:
Heat olive oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Add the chopped onion and garlic, cooking for another 2-3 minutes until softened and fragrant.
Stir in the chopped water chestnuts, mushrooms (if using), hoisin sauce, soy sauce, rice vinegar, brown sugar, sesame oil, ginger, and crushed red pepper flakes. Cook for an additional 2-3 minutes, stirring to combine and allow the flavors to meld together. If the mixture seems dry, add a little water or extra soy sauce to reach your desired consistency.
Assemble the Lettuce Wraps:
Spoon the chicken mixture into the center of each lettuce leaf, being careful not to overfill. Garnish with chopped green onions and serve with extra hoisin sauce or soy sauce on the side for dipping.
Serve:
Serve immediately while the chicken mixture is warm and the lettuce wraps are crisp.