P.F. Chang’s Chicken Lettuce Wraps – Restaurants Near Me
So, being the first to admit the number of times we’ve gone to P.F. Chang’s could probably be counted on two hands… However, we have a annual tradition to go every New Year’s Eve with Nick’s family and its never one that we begrudge. The very first thing that we order are the Chicken Lettuce Wraps, they then are quickly devoured the moment they are set on the table.
The fact is that they are extremely simple design, Chicken and Lettuce. But something about these are just too good not to eat!
Chicken Lettuce Wraps
2 T. sesame oil, divided
1 c. mushrooms, chopped
1 lb. ground chicken
2 garlic cloves, minced
6 basil leaves, finely chopped
2 T. hoisin sauce
2 T. teriyaki sauce
1 T. soy sauce
1 t. rice wine vinegar
1 t. ground ginger
1 t. cornstarch
1 T. Sriracha sauce or chili garlic sauce (to taste, optional)
1 head bibb or butter lettuce, separated into leaves
2 small green onions, sliced
In a medium wok or skillet over medium heat, heat 1 tablespoon of the sesame oil. Add the mushrooms, and cook, stirring occasionally, until golden brown and softened (about 5 minutes); transfer to a plate and set aside. Add 1 more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes, crumbling the meat as it cooks. Drain fat, if needed. Add the minced garlic, stir for 30 seconds. Add the mushrooms back into the skillet and sprinkle in the basil leaves; stir to combine.
Meanwhile, in a small mason jar or mixing bowl, combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha; shake or whisk to combine.
Pour sauce over the chicken mixture and stir to coat evenly; cook until heated through and slightly thickened, about 1 minute.
Spoon into the leaves of butter lettuce (or scoop over bowls of rice). Top with sliced green onions.
Try these out for yourself or find the nearest P.F. Chang’s here!
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