Chicken Lettuce Wraps and Living Butter Lettuce
Cook's notes: If anyone has ever been to P.F. Chang’s, you know that Chicken Lettuce Wraps are one of their signature meals. So when I found a copycat recipe to make my own version at home it was too good to pass up plus it's a fraction of the price from the restaurant and no doubt healthier.
It was a first for me buying what was advertised living butter lettuce. The living part was a bit scary at first read. Usually the restaurant serves chicken filling in iceberg lettuce but I liked the texture of this lettuce better and it was easier to roll taco style.
I consulted with my son who was the chief taste tester on the hotness level. I started out with one teaspoon and worked my way up to almost 2 teaspoons.
Not only did the recipe taste quite close to PF Changs but it was put together using one pan and completed in under 30 minutes! Recipe serves 4 and came from damndelicious.net
Chicken Lettuce Wraps
- 1 TB. olive oil
- 1 lb. ground chicken
- 2 large garlic cloves, minced
- 1 cup sweet onions, diced
- 1/3 cup hoisin sauce
- 2 TB. soy sauce
- 1 TB. rice wine vinegar or red wine vinegar
- 1 TB.grated fresh ginger
- 1-2 tsp. Sriracha
- 1 (8 0z. can) diced water chestnuts, drained
- salt and pepper to taste
- 2 green onions, thinly sliced
- 1 head butter lettuce
- 1/3 cup chopped peanuts
- In a large fry pan heat oil over medium heat. Add ground chicken, sweet onions and garlic. Cook until browned 5-8 minutes, stirring constantly.
- Wipe pan clean of excess fat with paper towels, moving chicken from side to side in the pan until it is cleaned.
- Stir in hoisin sauce, soy sauce, wine vinegar, ginger, Sriracha and water chestnuts. Cook on medium low for 5-6 minutes. Season with salt and pepper as needed.
- To serve place 1/2 cup cup chicken filling on one butter leaf lettuce, top with green onions and chopped peanuts.