We really enjoy P.F. Changs, but sadly the closest one to us is about an hour away. Their chicken lettuce wraps are something that we all really enjoy Here is a quick and easy version of their lettuce wraps. I don’t like mushrooms…not even a little, but if you do you can certainly add 1 cup of chopped mushrooms to the mix. I also made white rice to go with this so you can serve this a couple different ways. Serve the rice on the side or when building the wrap put a little bit of rice on the bottom and add the chicken mixture to the top. Either way, I know you will enjoy this as much as we did!
INGREDIENTS
2 Tablespoons sesame oil, divided
1 cup mushrooms, chopped (optional)
1 pound ground chicken
1 small can chopped water chestnuts
2 garlic cloves, minced
6 basil leaves, chopped
2 Tablespoons hoisin sauce
2 Tablespoons teriaki sauce
1 Tablespoon soy sauce (I used low sodium)
1 teaspoon rice wine vinegar
1 teaspoon ground ginger
1 teaspoon cornstarch
1 Tablspoon search a sauce
1 head bibb lettuce, separated into leaves
Scallions for garnish
Cooked white rice (optional)
DIRECTIONS
Ina medium skillet over medium heat, heat one Tablespoon of the sesame oil. Add the mushrooms if using and cook stirring occasionally until golden brown and soft. Transfer to a plate and set aside. Add one more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes crumbling while you are cooking, drain the fat if needed. Add the garlic and stir for about 30 seconds, add the mushrooms back in and sprinkle with basil and stir to combine.
In a small bowl combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha and whisk until well combined. Pour sauce over the chicken mixture and stir to coat evenly. Cook until heated through and slightly thickened. Spoon into the lettuce leaves and garnish with scallions.
Serve warm.
Enjoy!
This recipe can be found at www.frugallivingnw.com
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