Copycat P.F. Chang's Chicken Lettuce Wraps
Savory ground chicken simmered with hoisin, soy, ginger, mushrooms, and crunchy water chestnuts, spooned into cool butter lettuce cups for a fast restaurant-style appetizer or light dinner
25 minutes, 4 Servings
Savory ground chicken simmered with hoisin, soy, ginger, mushrooms, and crunchy water chestnuts, spooned into cool butter lettuce cups for a fast restaurant-style appetizer or light dinner
25 minutes, 4 Servings
Ingredients
For the Sauce
| 1/4 cup | Hoisin sauce |
| 2 Tbsp. | Soy sauce |
| 1 Tbsp. | Rice vinegar |
| 1 tsp. | Toasted sesame oil |
| 1 tsp. | Chili garlic sauce |
| 1 tsp. | Brown sugar |
| 1 tsp. | Cornstarch |
| 1 Tbsp. | Water |
For the Filling
| 1 Tbsp. | Vegetable oil |
| 1 lb. | Ground chicken |
| 1 cup | Yellow onion, finely diced |
| 3 cloves | Garlic, minced |
| 1 Tbsp. | Fresh ginger, grated |
| 4 oz. | White mushrooms, finely chopped |
| 8 oz. | Water chestnuts, drained and diced |
| 4 | Green onions, thinly sliced |
| 1 head | Butter lettuce leaves |
Preparation
| 1. Whisk together the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, chili garlic sauce, brown sugar, cornstarch, and water in a small bowl until smooth. |
| 2. Heat the vegetable oil in a large skillet over medium-high heat. |
| 3. Add the ground chicken. |
| 4. Cook, breaking it into small crumbles, until no longer pink, about 5 to 6 minutes. |
| 5. Add the onion. |
| 6. Cook until softened, about 3 minutes. |
| 7. Add the garlic and ginger. |
| 8. Cook until fragrant, about 30 seconds. |
| 9. Add the mushrooms and water chestnuts. |
| 10. Cook, stirring often, for 2 minutes. |
| 11. Pour the sauce into the skillet . |
| 12. Cook, stirring, until the sauce thickens and coats the filling, about 2 to 3 minutes. |
| 13. Remove the skillet from the heat. |
| 14. Stir in the green onions. |
| 15. Spoon the filling into the butter lettuce leaves and serve. |
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