When I 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. They do a good job with most of the dishes I've had, but the wraps are clearly my favorite. I don't do a lot of copycat recipes; these chicken lettuce wraps, however, are a delicious exception.
Ingredients
- ½ pounds skinless, boneless chicken thighs: 1 piece (chopped)
- water chestnuts, drained and: 1 can (8 ounce can, minced)
- shiitake mushroom caps: 1 cup (diced)
- yellow onion: 0.5 cup (minced)
- green onion: 0.33333 cup (chopped)
- soy sauce: 1 Tbsp
- freshly grated ginger: 1 Tbsp
- brown sugar: 2 tsp
- chicken stock: 0.25 cup
- rice wine vinegar: 0.25 cup
- garlic: 4 clove (minced)
- ketchup: 1 Tbsp
- soy sauce: 1 Tbsp
- sesame oil: 2 tsp
- brown sugar: 2 tsp
- red pepper flakes: 0.5 tsp
- dry mustard: 0.5 tsp
- vegetable oil: 2 Tbsp
- ½ tablespoons chopped fresh cilantro: 1 piece (to taste)
- ½ tablespoons chopped fresh basil: 1 piece (to taste)
- ½ tablespoons chopped green onion: 1 piece (to taste)
- leaves iceberg lettuce: 16 piece (or as needed)
Metric Conversion
Stages of cooking
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Stir chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover the bowl with plastic wrap, and refrigerate until ready to use.
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Whisk chicken stock, rice wine vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed.
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Heat vegetable oil in a heavy nonstick skillet over high heat. Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes. Pour 1/2 of the glaze mixture into chicken mixture; cook and stir over high heat until chicken begins to caramelize and brown, 10 to 15 minutes.
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Reduce heat to medium-low, pour remaining glaze into chicken mixture, and cook until heated through and slightly reduced, about 3 minutes more. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.
