I don’t do a lot of copycat recipes; mostly because I don’t eat at the restaurants people are requesting the recipes from. I mean, unless they’re going to throw in a couple bottles of wine, I’m not going to Olive Garden to figure out how they do their breadsticks. These chicken lettuce wraps however, are a delicious exception.
When I go back to visit my mom, we usually make it to P.F. Chang’s at least once, and always start the meal with their very popular chicken lettuce wraps. Off the record, they do a good job with most of the dishes I’ve had, but the wraps are clearly my favorite.
There’s an addictive quality to the contrasting combination of flavors and textures, and since this recipe has been requested many times, I decided I’d give it a go. Fair warning, I did almost no serious corporate espionage to find out what’s actually in these, but regardless, I loved how this came out, and it seems close enough.
One key here is to use a very large, non-stick pan, so the braising liquid/glaze sticks to the bits of food, rather than the bottom of the pan. Other than that, the technique is pretty simple, and not a lot can go wrong…unless you try to use chicken breast. Even if you think you don’t like them, use thighs, because in this you will. I really hope you give this a try soon. Enjoy!
Ingredients for about 8 large or 16 smaller lettuce wraps:
2 tbsp vegetable oil
1 1/2 pound boneless, skinless chicken thighs, chopped
1/2 cup yellow onion, minced
1 can (8-oz ) water chestnuts, drained, minced
1 cup diced shiitake mushrooms
2 tsp brown sugar1 tbsp freshly grated ginger
2 tsp toasted sesame oil
1/4 cup rice wine vinegar
1 tbsp ketchup
1 tbsp soy sauce1/2 tsp red chili flakes, or to taste
4 garlic cloves, minced
about 1/4 cup chopped cilantro, basil leaves, and green onions to finish
iceberg lettuce leaves as needed
This recipe has already been read 390 times!