Description
A quick and flavorful recipe for PF Chang’s Chicken Lettuce Wraps, featuring ground chicken sautéed with water chestnuts, shiitake mushrooms, and a savory hoisin-soy sauce mixture, all served in crisp romaine lettuce leaves for a light and delicious meal.
Ingredients
Scale
Wrap Filling
- 1 lb ground chicken
- 1 can (8 oz) water chestnuts, drained and diced
- 3 oz shiitake mushrooms, diced
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 shallot, diced
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
To Serve
- 1 head of romaine lettuce, leaves washed
- 3 scallions, thinly sliced
Instructions
- Prepare the sauce: In a small bowl, whisk together the hoisin sauce, low-sodium soy sauce, regular soy sauce, rice vinegar, and sesame oil until well combined.
- Cook the chicken: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the ground chicken and cook, stirring occasionally, until browned and cooked through.
- Add vegetables: Stir in the diced water chestnuts, shiitake mushrooms, minced garlic, and diced shallot. Mix well to combine all the ingredients evenly.
- Combine with sauce: Pour the prepared sauce over the chicken mixture in the skillet. Stir thoroughly to coat all the ingredients with the sauce, and cook for a few more minutes to allow the flavors to meld together.
- Serve: Spoon the warm chicken filling into the washed romaine lettuce leaves. Garnish with thinly sliced scallions. Serve immediately as wraps.
Notes
- Use ground chicken breast for a leaner option.
- Shiitake mushrooms can be substituted with cremini or button mushrooms.
- For added heat, include a small amount of chili garlic sauce into the sauce mix.
- Best served immediately to keep the lettuce leaves crisp.
- Leftovers can be stored in the refrigerator for up to 2 days but keep lettuce separate.
