PF CHANGS CASHEW CHICKEN RECIPES

Name: P. F. Chang's Chicken Lettuce Wraps
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serves, 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 tablespoon sesame oil; 1 lb ground chicken (I’ve also used ground turkey with good results); 1 large vidalia onions or 1 large yellow onion, diced small; 1/3 cup hoisin sauce; 2 tablespoons low sodium soy sauce; 1 tablespoon rice wine vinegar; 1 tablespoon asian chili-garlic sauce; 3 minced garlic cloves; 1 teaspoon ground ginger; 1 (8 ounce) can water chestnuts, drained and diced small; 2 -3 green onions, sliced into thin rounds; 1/2 teaspoon salt (to taste); 1/2 teaspoon fresh ground black pepper (to taste); 8 butter lettuce leaves, for serving

P. F. CHANG'S CHICKEN LETTUCE WRAPS RECIPE - FOOD.COM

P. F. Chang's Chicken Lettuce Wraps Recipe - Food.com image

You can skip the restaurant version and make your own in 20 minutes and I promise you this homemade version tastes better. They’re super easy and healthier with so many layers of flavor from the hoisin sauce, soy sauce, chili garlic sauce (reduce if you’re sensitive to heat), rice wine vinegar, garlic, ginger, and green onions. I found all the ingredients in the Asian section of my regular grocery store. I’ve made the recipe using both ground chicken and ground turkey and both were excellent.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 serves, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 tablespoon sesame oil
1 lb ground chicken (I’ve also used ground turkey with good results)
1 large vidalia onions or 1 large yellow onion, diced small
1/3 cup hoisin sauce
2 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon asian chili-garlic sauce
3 minced garlic cloves
1 teaspoon ground ginger
1 (8 ounce) can water chestnuts, drained and diced small
2 -3 green onions, sliced into thin rounds
1/2 teaspoon salt (to taste)
1/2 teaspoon fresh ground black pepper (to taste)
8 butter lettuce leaves, for serving

Steps:

To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

Nutrition Facts : Calories 353.1, FatContent 16.9, SaturatedFatContent 3.7, CholesterolContent 98.2, SodiumContent 981.6, CarbohydrateContent 29.3, FiberContent 3.5, SugarContent 10.6, ProteinContent 22.7

P. F. CHANG'S CHICKEN LETTUCE WRAPS RECIPE - FOOD.COM

P. F. Chang's Chicken Lettuce Wraps Recipe - Food.com image

You can skip the restaurant version and make your own in 20 minutes and I promise you this homemade version tastes better. They’re super easy and healthier with so many layers of flavor from the hoisin sauce, soy sauce, chili garlic sauce (reduce if you’re sensitive to heat), rice wine vinegar, garlic, ginger, and green onions. I found all the ingredients in the Asian section of my regular grocery store. I’ve made the recipe using both ground chicken and ground turkey and both were excellent.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 serves, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 tablespoon sesame oil
1 lb ground chicken (I’ve also used ground turkey with good results)
1 large vidalia onions or 1 large yellow onion, diced small
1/3 cup hoisin sauce
2 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon asian chili-garlic sauce
3 minced garlic cloves
1 teaspoon ground ginger
1 (8 ounce) can water chestnuts, drained and diced small
2 -3 green onions, sliced into thin rounds
1/2 teaspoon salt (to taste)
1/2 teaspoon fresh ground black pepper (to taste)
8 butter lettuce leaves, for serving

Steps:

To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

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