I have only been to P.F. Chang’s once before, years ago, but I thought this sounded like an interesting recipe.  I found it on food.com, and it was so good, I think I may have to visit P.F. Chang’s some time in the future.  I know we will be making this one more often as it gets warmer.  The only thing I would do differently is not waste my time chopping everything into pea-size pieces.  Stir-fry pieces will do just fine. 🙂

P.F. Chang’s Chicken Lettuce Wrap

3 tbsp. oil
2 bonless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tbsp. chopped onions
1 tsp. minced garlic
4-5 leaves iceberg lettuce (we just served it over a bowl of Romaine)

Special Sauce

1/4 c. sugar
1/2 c. water
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. ketchup
1/2 tsp. sesame oil

Stir Fry Sauce

2 tbsp. soy sauce
2 tbsp. brown sugar
1/2 tsp. rice wine vinegar

-Make the special sauce by dissolving the sugar in water in a small bowl.

-Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

-Mix well and refrigerate this sauce until you’re ready.  (Note:  This made a ton of sauce; next time I would make half the amount.)

-Bring oil to high heat in a wok or large frying pan

-Saute chicken breasts for 4 to 5 minutes per side or until done.  Remove chicken from the pan and cool.

-Keep oil in the pan; keep hot.

-As chicken cools, mince waterchestnuts and mustrooms to about the size of small peas.

-Prepare the stir fry sauce by mixing the soy sauce, brown sugar and rice vinegar together in a small bowl.

-When chicken is cool,  mince it as the mushrooms and water chestnuts are.

-With the pan still on high heat, add another tbsp. of vegetable oil.

-Add chicken, garlic, onions, waterchestnuts and mushrooms to the pan.

-Add the stir fry sauce to the  pan and saute the mixture for a couple of minutes then serve it in the lettuce “cups.”

-Top with the special sauce.


I shared this post at $5 Dinners , Tempt My Tummy Tuesdays, Cooking Corner, Pennywise Platter Thursday, and Recipe Swap Thursday.

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