PF Chang's Style Chicken Lettuce Wraps
A faithful, home-cook friendly take on the iconic PF Chang's dish. This version uses ground chicken, crunchy water chestnuts, and a glossy, savory-sweet sauce all tucked into crisp lettuce leaves for a vibrant, light, and satisfying meal.
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground chicken (or turkey)
- 1 cup finely chopped water chestnuts
- 1/2 cup finely chopped mushrooms
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 thumb ginger, minced (about 1 tablespoon)
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon rice wine or dry sherry (optional)
- 1/2 teaspoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
- 1 romaine lettuce leaves or butter lettuce cups
- additional toppings: chopped peanuts or cashews, fresh cilantro
Instructions
- Prepare the setup. Wash and pat dry the lettuce leaves; lay them out on a platter so each leaf is ready to hold filling.
- Heat the sesame oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spatula, until it’s just browned and no longer pink, about 5 to 7 minutes.
- Stir in the garlic and ginger. Let them sizzle for about 30 seconds until fragrant, then add the chopped water chestnuts and mushrooms. Cook another 2 minutes so they soften a touch.
- In a small bowl, whisk together hoisin sauce, soy sauce, rice wine, rice vinegar, and red pepper flakes. Pour this sauce over the chicken mixture. Cook for 1 to 2 minutes, stirring, until everything is glossy and well coated.
- Turn off the heat and mix in the green onions. Taste and adjust with a tiny extra splash of soy or a pinch more vinegar if you like it brighter.
- Spoon portions into lettuce leaves. Garnish with chopped peanuts or cashews and a little cilantro if you like. Serve immediately.