chicken lettuce wraps

Name: Chicken Lettuce Wraps
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: - there are 2 sauces for this dish, so to make it easy, i'm calling them sauce #1 and sauce #2.; ## SAUCE #1- COOKING SAUCE; 1 tablespoon(s) hoisin sauce; 1 tablespoon(s) reduced sodium soy sauce; 2 tablespoon(s) oyster sauce; 2 tablespoon(s) water; 1 teaspoon(s) hot sesame oil; 1 teaspoon(s) splenda no calorie sweetener; ## SAUCE #2- FINISHING SAUCE; 2 tablespoon(s) splenda no calorie sweetener; 1/2 cup(s) water; 3 tablespoon(s) low sodium soy sauce; 1 tablespoon(s) rice vinegar; 1/4 teaspoon(s) hot seame oil; 2 tablespoon(s) sambal olek - garlic chili sauce; 2 tablespoon(s) chopped scallions; 1 teaspoon(s) dijon mustard; ## CHICKEN; 1 tablespoon(s) canola oil; 1 pound(s) ground chicken; 1 teaspoon(s) grated fresh ginger; 2 teaspoon(s) minced fresh garlic; 1/2 cup(s) chopped scallions; 1 cup(s) button mushrooms chopped; 3/4 cup(s) cooked edamame; - iceberg or bibb lettuce leaves; - cilantro leaves for garnish

(1 RATING)

73 Pinches 5 Photos

Linda Dalton

Coconut Creek, FL

Updated on Oct 16, 2012

I have been a fan of PF Chang's restaurant since my first visit a few years ago. I try to re-create some of their less complicated dishes at home and this recipe is pretty close to their chicken lettuce wraps. It's simple, yummy good and has two sauces that don't have to be cooked beforehand.

Rate

prep time 30 Min

cook time 20 Min

method Stove Top

yield 4-6 people

Ingredients

- there are 2 sauces for this dish, so to make it easy, i'm calling them sauce #1 and sauce #2.
SAUCE #1- COOKING SAUCE
1 tablespoon hoisin sauce
1 tablespoon reduced sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon hot sesame oil
1 teaspoon splenda no calorie sweetener
SAUCE #2- FINISHING SAUCE
2 tablespoons splenda no calorie sweetener
1/2 cup water
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1/4 teaspoon hot seame oil
2 tablespoons sambal olek - garlic chili sauce
2 tablespoons chopped scallions
1 teaspoon dijon mustard
CHICKEN
1 tablespoon canola oil
1 pound ground chicken
1 teaspoon grated fresh ginger
2 teaspoons minced fresh garlic
1/2 cup chopped scallions
1 cup button mushrooms chopped
3/4 cup cooked edamame
- iceberg or bibb lettuce leaves
- cilantro leaves for garnish

How To Make chicken lettuce wraps

Step 1

Whenever I make Chinese food I get all my prep work done ahead of time. In 2 medium size bowls prepare each sauce by whisking ingredients together. Now prepare your vegetables.

Step 2

On stovetop over medium heat add canola oil to sauce pan or wok. Add ground chicken and brown a few minutes. Add ginger, garlic, scallions and mushrooms and saute until chicken is cooked and not pink anymore. Add sauce #1 to chicken mixture, stir to incorporate and add edamame.
Step 3

Cook another minute or two and get ready to plate the dish. I use Bibb lettuce, but Iceberg may work even better because it's sturdier. Place a few tablespoons of chicken mixture onto lettuce leaf, sprinkle with cilantro leaves, spoon some sauce #2 on top and enjoy.
Step 4

You will most likely have extra sauce #2. If you are lucky enough to have any chicken left over, boil up a few ounces of linguini and mix it with the leftover sauce #2, and re-heat it for another meal. Also, chopped peanuts are a nice garnish for either the wraps or linguini.
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