Are you hungry? Cuz I made you dinner tonight.
I know. I’m cool like that. But I’m sorry you can’t be here to share it with me…ummmm, because it may already be eaten! :)
I’m sure you’re thinking that lettuce wraps are really an appetizer. But I beg to differ because if you couple these with chicken fried rice, then you’re in for an amazing meal.
Why go out to eat when you can get the best of P.F. Chang’s at home? These chicken lettuce wraps come pretty darn close to P. F. Chang’s minus the mung bean noodles. P.F. Chang’s version has mung noodles, but because I didn’t have those on hand, I didn’t use them. But if you truly want the authentic version, add the noodles.
Instead of using vegetable oil or olive oil, use sesame oil. Vegetable oil, canola oil or the like just don’t compare when cooking Asian food. And if you haven’t tried hoisin or sriracha sauce? Don’t skimp. Skimp on the noodles, but not the sauces. They truly make these lettuce wraps authentic. Not sure what hoisin or sriracha sauce is? You can find them in the Asian aisle at most grocery stores or you can purchase hoisin or sriracha through my store.
- 1 tablespoon sesame oil
- 1 pound ground chicken
- 1 large onion, chopped
- 2 tablespoons garlic, minced or pressed
- 1 tablespoon soy sauce
- 1/4 cup hoisin sauce
- 2 teaspoons fresh ginger, minced
- 1 tablespoon rice wine vinegar
- 3 teaspoons sriracha sauce
- 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
- 1 small bunch green onions, sliced
- 2 teaspoon sesame oil
- salt to taste
- Iceberg, Bibb or butter lettuce leaves, rinsed and drained
- Soy sauce, hoisin, spicy mustard sauce for dipped (optional)
- Roasted peanuts, chopped (optional)
- Fried mung bean noodles (optional)
- In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground chicken and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef). Remove from heat.
- Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated.
- Fold in water chestnuts, green onion, sesame oil, and peanuts, if desired. Salt to taste.
- Serve on a bed of fried mung bean noodles, if desired, in a lettuce leaf and top with hoisin, soy sauce, or spicy mustard.
Recipe adapted from Eat-Drink-Love.com
Stay Up-To-Date With Bakerette
Sign up for all the latest recipes and news at Bakerette delivered to your inbox for FREE!