wanna-be pf chang's lettuce wraps

Name: Wanna-be PF Chang's Lettuce Wraps
Prep time: 20 min
Cook time: 5 min
Yield: 3
Ingredients: ## POURING SAUCE; 1/4 cup(s) sugar; 1/2 cup(s) warm water; 2 tablespoon(s) soy sauce; 2 tablespoon(s) rice wine vinegar; 2 tablespoon(s) ketchup; 1 tablespoon(s) lemon juice; 1/8 teaspoon(s) sesame oil; 1 teaspoon(s) hot water; 1 tablespoon(s) dijon mustard; 2 clove(s) garlic, minced; ## STIR FRY SAUCE; 2 tablespoon(s) soy sauce; 2 tablespoon(s) brown sugar; 1/2 teaspoon(s) rice wine vinegar; ## CHICKEN STIR-FRY; 2 tablespoon(s) extra virgin olive oil; 2 tablespoon(s) sesame oil; 2 - boneless chicken breasts, cubed to 1/2"; 1 - 8oz can sliced water chestnuts, minced to the size of corn kernals; 1/2 cup(s) mushrooms, minced to the size of corn kernals; 1/2 medium onion, chopped fine; 3 clove(s) garlic, minced; 6 large leaves of iceberg lettuce or nappa cabbage

(1 RATING)

118 Pinches

Angela Pietrantonio

Woonsocket, RI

Updated on Jan 13, 2012

These are to die for! Excellent! Recipe Source~ theculinarylife.com

Rate

No Image

prep time 20 Min

cook time 5 Min

method ---

yield 3 serving(s)

Ingredients

POURING SAUCE
1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced
STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
CHICKEN STIR-FRY
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 - boneless chicken breasts, cubed to 1/2"
1 - 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 medium onion, chopped fine
3 cloves garlic, minced
6 large leaves of iceberg lettuce or nappa cabbage

How To Make wanna-be pf chang's lettuce wraps

Step 1

To make the pouring sauce: In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat. Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

Step 2

To make the stir-fry sauce: Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
Step 3

To make the chicken stir-fry: Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes. Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish. Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce. 8 points per serving (2 lettuce wraps)
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes