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PF Chang’s Chicken Lettuce Wraps Recipe

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3.9 from 10 reviews

PF Chang’s Chicken Lettuce Wraps are a flavorful and light appetizer featuring savory ground chicken mixed with crunchy water chestnuts and shiitake mushrooms, all coated in a tangy hoisin-based sauce. Served in crisp romaine lettuce leaves, this dish offers a satisfying combination of textures and tastes, perfect for a quick and healthy meal or starter.

Ingredients

Sauce

  • 1/4 cup hoisin sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp regular soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 2 tsp lightly packed fresh grated ginger
  • 3 garlic cloves, minced
  • 1 shallot, diced

Filling and Assembly

  • 1 tbsp sesame oil
  • 1 lb ground chicken
  • 1 (8 oz) can water chestnuts, drained and diced
  • 3 oz shiitake mushrooms, diced
  • 3 scallions, thinly sliced
  • 1 head of romaine lettuce, leaves washed and broken or sliced in half horizontally

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the hoisin sauce, low-sodium soy sauce, regular soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and diced shallot until well combined.
  2. Cook the chicken: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the ground chicken and cook, stirring frequently, until the chicken is browned and crumbled.
  3. Add vegetables: Stir in the diced water chestnuts and shiitake mushrooms with the cooked chicken, mixing well.
  4. Incorporate the sauce and simmer: Reduce heat to medium. Pour the prepared sauce into the skillet and stir thoroughly to coat all ingredients evenly. Cover the skillet with a lid and let the mixture cook for a few minutes so the flavors meld and the sauce is absorbed.
  5. Taste and adjust seasoning: Remove the lid and taste the filling. If you prefer it sweeter, add a small amount of sugar. For a saltier flavor, add a little more soy sauce. Once satisfied, remove the skillet from heat.
  6. Serve: Arrange the romaine lettuce leaves on a plate. Spoon the warm chicken filling into each leaf, garnish with thinly sliced scallions, and serve immediately while the filling is still warm.

Notes

  • Use fresh romaine lettuce leaves for the best crunch and structure to hold the filling.
  • Adjust the sweetness or saltiness of the sauce to your taste by adding sugar or additional soy sauce after cooking.
  • Shiitake mushrooms can be substituted with cremini or button mushrooms if unavailable.
  • The filling can be made ahead and warmed before serving for convenience.
  • For a vegetarian option, substitute ground chicken with plant-based protein or crumbled tofu.

Find it online: https://lauracooks.com/pf-changs-chicken-lettuce-wraps-recipe/