This copycat recipe of P.F. Chang’s lettuce wrap is very easy to make. Its delicious, light and satisfying!
Ingredients:
- 1 1/2 lbs ground chicken
- 3 cloves garlic, grated
- 1/2 cup yellow onion, finely chopped
- 1 tbsp grated ginger
- 7 pcs shiitake mushrooms, chopped
- 1 can (5oz) chestnut, chopped
- 5 pcs green onion, chopoed
- 3 tbsp hoisin sauce
- 4 tbsp mushroom soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/2 cup water
- 1 can (5oz) chestnut, chopped
- 5 pcs green onion, chopped
- Thick rice noodles
Directions:
- Heat olive oil on a saucepan then add chicken. Cook until opaque in color, about 5-7 minutes. Make sure you separate the chicken meat.
- Add the garlic, onion, ginger and mushroom. Saute for a few minutes.
- Add the hoisin sauce, mushroom soy sauce and vinegar. Stir and cook for another 5 minutes.
- Add the chestnuts and spring onions. Stir and simmer for another 5 minutes.
To make the crispy noodles:
- In a pot, heat oil on high heat. Deep fry your noodles until they bloom and float. Make sure you test one piece of noodle to make sure the oil is hot enough. If your noodle doesn’t float within 5 seconds, the oil isn’t hot enough! The noodles will expand, so don’t overcrowd the pot.
Assemble:
- Assemble by placing about tablespoon of the meat filling in the center of the lettuce. Top with crispy noodles and wrap it like a taco!
- Serve with the dipping sauce. Yum!
Dipping Sauce:
- 1/2 cup water
- 3 tbsp hoisin sauce
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 tbsp rice wine
- 1 tbsp sweet chili sauce
- pinch of ground star anise
Directions:
- In a small pot, mix all the ingredients and stir.
- Simmer for about 5 minutes. Let cool before serving.
Note:
If you don’t have mushroom soy sauce, you can use regular soy sauce. Use dark soy sauce if you want to have that golden brown color . I used chicken breast and chopped it finely.
