P.F. Chang's Copycat Chicken Lettuce Wraps
Enjoy these quick and healthy chicken lettuce wraps that are full of flavor, perfect for a cozy dinner or a fun family meal.
Ingredients
Chicken Filling
- 1 pound ground chicken or finely chopped chicken breast
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (8 oz) water chestnuts, drained and diced
- 2 tablespoons rice wine vinegar
- Salt and pepper to taste
Sauce
- 3 tablespoons soy sauce use tamari for gluten-free
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- 1/4 teaspoon red pepper flakes optional
Serving
- 1 large head butter lettuce, leaves separated and washed
- Additional green onions for garnish
- Sesame seeds for sprinkling
Instructions
Preparation
- Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, brown sugar, and red pepper flakes in a small bowl until smooth.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add ground chicken, breaking it up with a wooden spoon. Let it brown for about 4-5 minutes without stirring too much.
- Push the chicken to the side and toss in the diced onion. Cook for 2 minutes until softened, then add minced garlic and ginger. Stir together for another minute.
- Mix in the diced water chestnuts and cook for 2 minutes to warm them up.
- Pour the prepared sauce over the chicken mixture and stir to coat. The sauce will bubble and thicken within 1-2 minutes. Then, add rice wine vinegar and half the sliced green onions, adjusting seasoning with salt and pepper.
Serving
- Transfer the warm mixture to a serving bowl and garnish with remaining green onions and sesame seeds. Serve with lettuce cups and lime wedges.
Notes
Timing is essential; don’t overcook the chicken. Feel free to use ground turkey or tofu, and consider adding chopped nuts or using cauliflower rice for a low-carb option.