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Copycat PF Chang™ Chicken Lettuce Wraps

  • Prep 10 min
  • Total 20 min
  • Servings 4
  • Pinterest
    786
  • Print
    1K
  • Save
    354
  • Facebook
    130
  • Email
    275

Perfectly seasoned chicken and mushroom lettuce wraps! MORE + LESS -

Karly Campbell
September 20, 2016

Ingredients

For the stir-fry:

4
tablespoons vegetable oil, divided
1
pound ground chicken breast
3/4
cup diced baby bella mushrooms
1
(8 oz.) can water chestnuts, diced
4
green onions, diced
3
cloves garlic, diced
2
teaspoons chili paste
2
tablespoons soy sauce
1
tablespoon hoisin sauce
2
teaspoons cornstarch
1
teaspoon rice vinegar
1
teaspoon sugar

For the noodles:

1
oz. rice noodles
Oil, for frying

For the wraps:

Lettuce leaves
Soy sauce, for serving

Steps

Hide Images
  • 1
    Heat wok over high heat with 2 tablespoons vegetable oil.
  • 2
    Add ground chicken and cook until no longer pink, breaking it up as it cooks. Remove chicken to a plate and set aside.
  • 3
    Add remaining 2 tablespoons oil to wok and heat over high heat. When oil is hot, add mushrooms, water chestnuts, green onions, garlic, and chili paste, stirring constantly as it cooks. Cook for 2 minutes.
  • 4
    Return chicken to wok.
  • 5
    Stir together soy sauce, hoisin, cornstarch, vinegar and sugar in a small bowl and add to wok. Cook 1 more minute. Remove from heat and keep warm in wok while preparing crispy rice noodles.
  • 6
    Heat 1 inch of oil in a large skillet to 375º F.
  • 7
    Break up rice noodles and drop into hot oil. Fry 1 minute or until crisp, but not browned. Remove to a paper towel-lined plate to drain.
  • 8
    Serve stir-fry with crispy rice noodles wrapped in lettuce leaves.

Expert Tips

Once you start cooking, everything goes very quickly. Prepare everything in advance and have it nearby and ready to add to the wok as needed.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Let’s talk lettuce wraps.

You know how you love bread and carbs and all manner of bready carbs? Well, sometimes lettuce wraps swoop in and replace those bready carbs and you’re left with a frown. Because bready carbs. Right?

Other times, lettuce wraps swoop in and you’re like, “This was a match made in heaven, we should get married, someone call a preacher man.” Because some foods just taste better and more fresh and extra crunchy and packed with flavor when you put them in a big ol’ leaf of lettuce. Aaaaah. Refreshing!

Anyway, these saucy little chicken lettuce wraps are one of those times that will have you planning a wedding. A wedding between you and your dinner. The chicken mix is so dang flavorful. There are crispy rice noodles all up in this situation. And then you put it all in a fresh, crunchy lettuce wrap and the flavors just BOOM—burst in your face!

Let’s make these.

You’re going to need some ground chicken, diced water chestnuts, diced mushrooms, green onions, chili paste, garlic and a simple stir fry sauce that you’ll whip up in no time. Don’t forget the lettuce leaves and rice noodles.

This is the perfect time to bust out your wok. If you don’t have one, a large skillet will work just fine. Go ahead and cook that chicken until it’s no longer pink.

Remove the chicken to a plate and then cook the rest of the stir fry ingredients—the water chestnuts, mushrooms, garlic, chili paste and green onions. You only need about two minutes of high heat for things to get delicious. Stir in your chicken and stir fry sauce and you’re about done!

Making these crispy rice sticks is both fun and easy. You just drop the dry noodles right into a pan of hot grease. They fry up in about 1 minute and are so fun to watch. They almost look like they’re coming to life! Give ‘em a try.

Go ahead and top your crispy rice sticks with the stir fry and serve alongside some lettuce for wrapping. Bibb or butter lettuce work great for this!
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