Copycat Chicken Lettuce Wraps
This recipe draws inspiration from the renowned appetizer at P.F. Chang's restaurant, a long-standing menu item since its establishment in 1993. Despite the restaurant never disclosing the recipe, we managed to replicate it. Co-founder Philip Chiang was influenced by his mother Cecilia's famous lettuce wraps, which she served at her upscale restaurant, The Mandarin, in San Francisco. She is widely recognized for introducing Chinese cuisine to America in the 1960s. Our version of the iconic lettuce wraps replaces squab with chicken, resulting in a delicious twist.To recreate this fan favorite, we seasoned ground chicken with hoisin sauce (a fermented bean paste that imparts the classic Chinese-American flavor), soy sauce, rice wine vinegar, Sriracha, and sesame oil. We also incorporated water chestnuts, which are aquatic tuber vegetables (despite their name suggesting otherwise) commonly used in stir-fries, adding a delightful crunch to the wraps.If you're not fond of water chestnuts, diced celery or red bell pepper can serve as tasty alternatives. Additionally, you can enhance the texture by garnishing the wraps with roasted, chopped peanuts, wonton strips, or chow mein noodles.When selecting lettuce for your wraps, opt for a head with sturdy leaves and thick ribs that can support the filling. To prevent the lettuce from wilting prematurely, it's helpful to allow the filling to cool slightly before assembling the wraps.The filling can be refrigerated in an airtight container for up to five days.
Ingredients
- 3 tbsp. hoisin sauce
- 2 tbsp. low-sodium soy sauce
- 2 tbsp. rice wine vinegar
- 1 tbsp. Sriracha (optional)
- 1 tsp. sesame oil
- 1 tbsp. extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp. freshly grated ginger
- 1 lb. ground chicken
- 1/2 c. canned water chestnuts, drained and sliced
- 2 green onions, thinly sliced
- Kosher salt
- Freshly ground black pepper
- Large leafy lettuce (leaves separated), for serving
- Cooked white rice, for serving (optional)
Instructions
- Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.
- In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.
- Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.
- Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.
Nutrition
Calories: 314kcalCarbohydrates: 21gProtein: 23gFat: 14gSaturated Fat: 3gCholesterol: 98mgSodium: 619mgPotassium: 810mgFiber: 2gSugar: 5gCalcium: 42mgIron: 2mg
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