Copycat Pf Changs Lettuce Wraps Recipe 445
PF CHANG'S LETTUCE WRAPS RECIPE
These PF Chang's Lettuce Wraps are a copycat recipe of their popular dish. Ground chicken is wrapped in cooling lettuce cups and topped with a special customizable dipping sauce.
Provided by Platings and Pairings
Categories Entree
Time 30m
Number Of Ingredients 18
Steps:
- Prepare the marinade by mixing all of the ingredients together in a small bowl.
- Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the Marinade ingredients. Set aside for 15 minutes.
- Prepare the rice sticks by pouring 2 inches of vegetable oil into a wok and heating it on high to around 375 degrees. Add the rice sticks. They will instantly puff up and float to the top. Remove with a slotted spoon and let drain on paper towels.
- Heat the cooking oil in a wok or saute pan over high heat. Saute the garlic until light brown and then immediately add the chicken. Stir-fry the ground chicken, breaking it up with a spoon until cooked through. Set aside.
- Serve the chicken with a side of lettuce cups.
Nutrition Facts : Calories 259 kcal, Carbohydrate 16 g, Protein 14 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 1751 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
P.F.CHANGS LETTUCE WRAPS
Make and share this P.f.changs Lettuce Wraps recipe from Food.com.
Provided by debbies dishes
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- 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 to serve.
- Combine the hot water with the hot mustard and set this aside as well.
- Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
- Bring oil to high heat in a wok or large frying pan.
- Saute chicken breasts for 4 to 5 minutes per side or done.
- Remove chicken from the pan and cool.
- Keep oil in the pan, keep hot.
- As chicken cools mince water chestnuts and mushrooms 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, water chestnuts and mushrooms to the pan.
- Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
- Top with"Special Sauce".
Nutrition Facts : Calories 580.3, Fat 22.6, SaturatedFat 3.1, Cholesterol 68.4, Sodium 2357.6, Carbohydrate 63.5, Fiber 3.1, Sugar 47, Protein 33.6
COPYCAT P.F. CHANGS LETTUCE WRAPS RECIPE - (4.4/5)
Provided by KimberleyH
Number Of Ingredients 17
Steps:
- Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes. I double the ingredients. Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco. COOK'S NOTES: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.
ACTUAL P.F. CHANG'S LETTUCE WRAP RECIPE-NOT A COPYCAT!
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
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.
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