P.f. Chang's Lettuce Wraps Recipe

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P.F. Chang's Lettuce Wraps

Penny Hall


Another copy cat famous recipe

pinch tips: How to Knead Dough





45 Min


15 Min


5 tablespoon oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 ounce can bamboo shoots, minced
8 ounce can water chestnuts, minced
1 package cellophane chinese rice noodles, prepared according to package
cooking sauce:
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoon oyster sauce
2 tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
iceburg lettuce
8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoon dry sherry
2 teaspoon water
salt and pepper
1 1/2 pounds boneless, skinless chicken

Directions Step-By-Step

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,
sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken
thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and
stir fry for about 3?4 minutes. Set aside. Add 2 TBSP oil to pan. Add
ginger, garlic, chilies(if desired), and onion; stir fry about a minute or
so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Read more: Copycat P.F. Chang's Lettuce Wraps budget101.com/mixes

About this Recipe

Other Tag: Quick & Easy
Hashtags: #main, #Dishes