Copycat Pf Changs Chicken Lettuce Wraps Recipes

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CHICKEN LETTUCE WRAPS LIKE PF CHANGS - COPYCAT



Chicken Lettuce Wraps Like Pf Changs - Copycat image

I LOVE PF Changs Lettuce Wraps, but we live a long distance from the nearest of their restaurants. When I start craving their lettuce wraps, I make this copycat recipe, and my husband says they are even better than Changs. You be the judge. They are a little work, but well worth the effort. Note: I took the cellophane, heated about an inch of oil in a skillet, got it hot, tested it with a few crumbs of noodles to see if it would sizzle, and then dropped the noodles in. They crisp up very fast. I drained on papertowels and then mixed in with the other recipe,

Provided by BamaKathy

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 24

8 dried shiitake mushrooms or 8 fresh shiitake mushrooms
1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons dry sherry
2 teaspoons water
salt and pepper
1 1/2 lbs ground chicken
5 tablespoons oil
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 green onions, minced
2 small dried chilies (optional)
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 (2 ounce) package cellophane noodles, prepared according to package
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
12 leaves iceberg lettuce, cups

Steps:

  • (If you used dried mushrooms, cover mushrooms with boiling water, let stand 30 minutes then drain.) Cut and discard woody stems from mushrooms. Mince mushrooms. Set aside.
  • Mix all ingredients for cooking sauce in bowl, and set aside.
  • In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoons oil and let sit 15 minutes to marinate.
  • Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Remove from pan and set aside.
  • Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired. I leave these out), and onion; stir fry about a minute or so.
  • Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
  • Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Nutrition Facts : Calories 403.1, Fat 21.8, SaturatedFat 4.3, Cholesterol 97.8, Sodium 596.2, Carbohydrate 30.5, Fiber 3.2, Sugar 6.5, Protein 22.8

ACTUAL P.F. CHANG'S LETTUCE WRAP RECIPE-NOT A COPYCAT!



Actual P.f. Chang's Lettuce Wrap Recipe-Not a Copycat! image

Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy. Recipe courtesy of P.F. Chang's China Bistro. I found this recipe on the official p.f changs website.

Provided by mojoloh

Categories     Lunch/Snacks

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb chicken
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon dried chili pepper flakes
3 tablespoons soybean oil or 3 tablespoons vegetable oil
2 heads romaine lettuce, cleaned
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 ounce scallion, sliced thin
2 tablespoons soy sauce

Steps:

  • Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soybean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed.
  • Let marinate in refrigerator for 2-4 hours.
  • Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed.
  • Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
  • Coat a very hot sauté pan lightly with soybean or vegetable oil.
  • Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
  • Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
  • Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!
  • *Fun fact: this recipe can also be done with baby shrimps, fish or beef.

COPYCAT PF CHANG'S CHICKEN LETTUCE WRAPS



Copycat PF Chang's Chicken Lettuce Wraps image

Ground chicken, simple seasonings, and a few sauces come together to make these copycat PF Chang's Chicken Lettuce Wraps in a matter of minutes!

Provided by Kendra Murdock

Categories     Main Course

Time 35m

Number Of Ingredients 14

1 ½ pounds ground chicken ((or ground turkey))
1 Tablespoon olive oil
⅓ cup low-sodium soy sauce
⅓ cup low-sodium teriyaki sauce
¼ cup rice wine vinegar
1 cup mushrooms ((diced))
½ cup yellow onion ((diced))
¼ cup green onions ((diced))
½ cup water chestnuts ((can leave out if desired))
dash of ground ginger ((can leave out if desired))
1 teaspoon minced garlic
salt and pepper (to taste)
1 teaspoon garlic salt
18 lettuce leaves

Steps:

  • Cook ground chicken in a large skillet on the stove top until cooked through.
  • Add the olive oil, soy sauce, teriyaki sauce, rice wine vinegar, mushrooms, onion, green onion, water chestnuts, ginger, garlic, salt and pepper, and garlic salt until the onions are tender and clear.
  • Continue stirring until everything is fully incorporated and warmed through.
  • Remove from heat and serve in lettuce leaves.

Nutrition Facts : Calories 238 kcal, Carbohydrate 10 g, Protein 23 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 1565 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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