P. F. Chang’s Chicken Lettuce Wraps

P. F. Chang’s Chicken Lettuce Wraps

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 2-3

    • About This Recipe

    “A great version of P.F. Chang’s Chicken Lettuce Wraps! This recipe is from Todd Wilbur and Top Secret Recipes”

    Ingredients

  • 3tablespoonsoil
  • 2boneless skinless chicken breasts
  • 1cupwater chestnut
  • 2/3 cupmushroom
  • 3tablespoonschopped onions
  • 1teaspoonminced garlic
  • 4 -5leavesiceberg lettuce

    • Special Sauce

  • 1/4 cupsugar
  • 1/2 cupwater
  • 2tablespoonssoy sauce
  • 2tablespoonsrice wine vinegar
  • 2tablespoonsketchup
  • 1tablespoonlemon juice
  • 1/8 teaspoonsesame oil
  • 1tablespoonhot mustard
  • 2teaspoonswater
  • 1 -2teaspoongarlic and red chile paste

    • Stir Fry Sauce

  • 2tablespoonssoy sauce
  • 2tablespoonsbrown sugar
  • 1/2 teaspoonrice wine vinegar

    • Directions

  • 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”.

    • Reviews

  • “Hey if anyone wants to know the original recipe for the “special sauce” (I have to know it because I waitress at a PF Chang’s)—–its made with: sesame oil, chili oil, soy sauce, white vinegar, sugar, water, and green onions. then you can add hot mustard and chili paste if desired…. now this is much more complicated than the recipe listed here.. but if you wanna go the extra mile, its up to you.”

  • “Lynn, yes, the ones you buy are made from ground chicken.I don’t grind it though, I just chop it really fine.I don’t think I said ANYWHERE that I use CUBES.I am going for the taste.THE TASTE IS THE SAME.If you can achieve the same taste without the bother of grinding the chicken, what difference does that make?Have a Blessed day. :)Lali”

  • “Just like the real thing! 10 of us have “Survivor” parties every week and we take it in turns to host.I made these lettuce wraps and they were a hit.A little tedious to prepare if you don’t have a processor though.”

  • “I have the actual P.F. Chang’s recipe as it was posted in our local news paper. It is quite a bit more involved than this one. For instance, the real recipe used straw mushrooms, not regular mushrooms. There is also three sauces and two dips to make that goes with them, as well. This being said, these were half the work and were very good. Thanks:)”

  • “This recipe is wonderful.Try cutting the chicken with Pampered Chef’s food chopper – it made it really easy!”

  • “This recipe is great!Tastes just like the real thing.Only thing that I was confused about…when/where do you use the onions?For some reason they are listed in the recipe, but not given in the directions!I just put them in with everything else!Thanks!”

  • “My family loved this recipe!!! They only thing I did when making it was that I cut up the raw chicken and then stir fried it with the vegs. Also, made doubled the stir fry sauce(because I didn’t marinate the chicken first.) When stir frying the chicken, water chestnuts and mushrooms add half of the sauce and then add the second half at the end so the chicken has lots of flavor. But, forsure loved this recipe!!!”

  • “Just like the real thing!”

  • “i made these and the other one, can’t decide which is like our local take out.both were very good.”

  • “I changed this recipe just a bit by adding 1 1/2 cups of cooked rice vermicelli and 1 cup of diced carrots, and also doubled the stir-fry sauce. It turned out tasting exactly like in the restaurants! I think without these add-ins it tastes a little too oily for me.”

  • “I don’t mean to hurt anyone’s feelings, but I just made the special sauce recipe and I did not like it at all. All I can taste is ketchup, vinegar and lemon juice. Asian sauces are usually a good balance of sweet, salty, sour and spice. I remade it subbing brown sugar for the white, hoisin for the ketchup, tripling the sesame oil, halving the vinegar, left the chili sauce, water, lemon and soy as is. And I added a small clove of fresh crushed garlic because I like it. But everything is to your personal taste, so maybe its just me! Everyone else seems to like it.”

  • “Great recipe!Only change I would make is to substitute Hoisin sauce for the ketsup.I think you’ll get that smokey, rich flavor in the sauce :)”

  • “This recipe didn’t really taste anything like PF Chang’s recipe.It was okay but not like the real thing.”

  • “I have made this several times and it is awesome!!! I got lots of compliments from friends. A tip: I started using ground chicken instead of the chicken breast. You don’t have to mince it and works nicely for filling the lettuce.”

  • “Spot on flavor. We really enjoyed this! It was soupy though and next time I might add a little corn starch at the end. I will also buy the little rice noodles in the store so that it is identical to the restaraunt recipe.”

  • “These were so good and easy to make.I too made both Chili’s and these.They are so close to the same.Can’t say which is best. Thanks Lali.”

  • “Awesome!I will make this again soon – and will try rice or noodles as an option.Using ground chicken makes it so easy!”

  • “Absolutely delicious!I used ground chicken instead of chicken breast, which avoided the added step of chopping.I also simply diced the water chestnuts and baby bella mushrooms and substituted green onions, which I added to the pan along with the mushrooms and water chestnuts.I used about 1/4 of the “special sauce” in the pan for the last few seconds of stir-frying then used the rest as the topping.Next time I will double the stir fry sauce.My daughter asked if we could eat them again tomorrow night.I guess that is a testimony to how great this recipe is! Beats takeout any day!”

  • “YUM! We’ve done these a few times, and they are great! We add ginger in there somewhere, plus we do extra chicken, chopped carrots, and rice.”

  • “To: e.ringwaldYou wrote, “Not to mention chang’s does not even keep ketchup on site! (not authentic Chinese condiment).”You couldn’t be more wrong. Ketchup was INVENTED by the Chinese!”

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