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)
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.