Chicken Lettuce Wraps

Chicken Lettuce Wraps

Ever heard of PF Changs?  It happens to be one of my favorite places to eat whenever I am in Portland!  I don’t get there too often, however, their food is amazing and the atmosphere is perfect.

Well, since I don’t get there very often, I thought I would make an attempt at making one of my favorite dishes they serve… Chicken Lettuce Wraps. 

So, I went to internet in search of the recipe, they have copycats as well as other versions, so here is one that I thought worked pretty well.  I found the recipe on http://www.food.com/.

Ingredients are as follows:  

• 3 tablespoons oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnut
• 2/3 cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4 -5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

Here are the directions for this simple yet tasty treat: 

Prep Time: 10 min, Total Time: 25 min,

1.      Make the special sauce by dissolving the sugar in water in a small bowl.

2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Sauté chicken breasts for 4 to 5 minutes per side or done.  ( you can cook your chicken in advance, let it cool and chop as one of my pictures show)
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce "cups".
16. Top with "Special Sauce"

Read more: http://www.food.com/recipe/p-f-changs-chicken-lettuce-wraps-15865#ixzz1PNU0o5xI

I love how these

Turn into these after you cook them in oil!

Still a Tupperware Fan after all these years! (a little trivia about me – I used to sell Tupperware!)

 

Cute Spatula, huh?

The Little Bird’s Seal of Approval!

Thank you for stopping by!