Make Your Own P.F. Chang Chicken Lettuce Wraps At Home
Here is an easy-to-make at-home chicken lettuce wrap recipe inspired by the world-famous P.F. Chang's appetizer, first introduced back in 1993.
This dish was created as the signature appetiser at the world-famous P.F. Chang which they have had on their menu since 1993 when P.F. Chang first started—the formula has never been released. Cecilia, Philip Chiang’s mother is the inspiration behind this famous lettuce wrap, she made cult-favourite lettuce wraps at her premium eatery in San Francisco called The Mandarin. She is known to make Chinese food in America famous in the 1960s. In his P.F. Chang version, he substituted squab for chicken.
Ingredients for P.F. Chang Chicken Lettuce Wraps
1. 3 tablespoons hoisin sauce
2. 2 tablespoons low-sodium soy sauce
3. 2 tablespoons rice wine vinegar
4. 1 tablespoon Sriracha (optional)
5. 1 teaspoon sesame oil
6. 1 tablespoon of extra-virgin olive oil
7. 1 medium diced onion
8. 2 crushed garlic cloves
9. 1 tablespoon fresh chopped ginger
10. 1 pound ground chicken
11. 1/2 cup rinsed and diced canned water chestnuts
12. 2 finely sliced green onions
13. salt Kosher
14. black pepper, freshly crushed
15. Large leaf lettuce (separated leaves) for presentation
16. White rice, prepared and ready to serve for presentation
Directions for P.F. Chang Chicken Lettuce Wrap
1. To make the sauce, mix together rice wine vinegar, hoisin sauce, soy sauce, Sriracha, and sesame oil in a small container.
2. Warm the olive oil in a large pan over medium-high heat. Simmer until the onions are tender, about 5 minutes. Toss in the garlic and ginger and stir till aromatic, about 1 minute longer. Cook till the ground chicken is dark and mostly done throughout, splitting it up with a wooden spoon.
3. Throw in the sauce and heat for another 1 to 2 minutes, just until the gravy has slightly reduced and the chicken is thoroughly cooked throughout. Remove from heat and mix in the chestnuts and green onions.
4. Sprinkle with salt and pepper.
5. If using, spoon rice and a generous scoop (approximately 1/4 cup) of chicken mixture into the centre of each lettuce leaf.
6. Serve at once.
To make the sauce, mix together rice wine vinegar, hoisin sauce, soy sauce, Sriracha, and sesame oil in a small container.
Warm the olive oil in a large pan over medium-high heat. Simmer until the onions are tender, about 5 minutes. Toss in the garlic and ginger and stir till aromatic, about 1 minute longer. Cook till the ground chicken is dark and mostly done throughout, splitting it up with a wooden spoon.
Throw in the sauce and heat for another 1 to 2 minutes, just until the gravy has slightly reduced and the chicken is thoroughly cooked throughout. Remove from heat and mix in the chestnuts and green onions. Sprinkle with salt and pepper.
For your lettuce leaf, use a head with stronger ribs and large, robust leaves to help support the filling. Allowing the contents to cool down slightly before heaping it into your wrap will prevent the lettuce from withering.
If using, spoon rice and a generous scoop (approximately 1/4 cup) of chicken mixture into the centre of each lettuce leaf.
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