Description
These Chicken Lettuce Wraps are a homemade version of the beloved PF Chang’s dish, featuring savory chicken, mushrooms, and water chestnuts, all wrapped in fresh lettuce leaves. Serve with a flavorful dipping sauce for a quick, healthy, and delicious low-carb meal.
Ingredients
Scale
For the Chicken Filling:
- 2 ½ tablespoons canola oil, divided
- 2 ½ teaspoons sesame oil, divided
- 1 pound chicken thighs, finely chopped or ground
- 1 ½ teaspoons kosher salt
- Black pepper, to taste
- 2 ounces dried shiitake mushrooms (or 8 oz fresh, chopped)
- 1 (8-oz) can water chestnuts, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, chopped
For the Frying Rice Sticks (Optional):
- 2 inches frying oil (canola, vegetable, etc.)
- 1 (6.75-oz) package maifun rice sticks
For the Sauce (Chicken Filling):
- ¼ cup cold water
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons aji mirin or rice vinegar
- 3 tablespoons hoisin sauce
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
For the Dipping Sauce:
- ¼ cup warm water
- 2 tablespoons granulated sugar
- 3 tablespoons soy sauce
- 4 teaspoons rice vinegar
- 1 teaspoon chili garlic sauce (e.g., Sambal Oelek)
- ¼–½ teaspoon Chinese hot mustard
- 1–2 teaspoons oyster sauce
- ½ teaspoon sesame oil
To Assemble:
- 2 heads butter lettuce or iceberg lettuce
Instructions
- Prepare Chicken and Mushrooms:
Partially freeze chicken for easier chopping, then finely dice into small pieces (¼–½ inch).
Rehydrate dried shiitake mushrooms by soaking them in hot water for 30 minutes. Squeeze out excess water, discard the stems, and chop finely. - Prepare Sauce for Filling:
Mix water, soy sauce, oyster sauce, aji mirin (or rice vinegar), hoisin sauce, sugar, and cornstarch in a bowl. Set aside. - Fry Rice Sticks (Optional):
Heat 2 inches of frying oil in a pot to 400°F. Fry small handfuls of rice sticks for 2–3 seconds until puffed. Remove and drain on paper towels. - Cook Chicken Filling:
Heat 1 ½ tablespoons canola oil and ½ tablespoon sesame oil in a wok or skillet over medium-high heat.
Add the chopped chicken, season with salt and pepper, and cook until just done (2–3 minutes). Remove chicken and set aside.
Add 1 tablespoon canola oil and 1 teaspoon sesame oil to the pan. Sauté the mushrooms and water chestnuts for 2–3 minutes, then add garlic and ginger. Cook for 1 minute.
Return the chicken to the pan, pour in the prepared sauce, and cook for another 2 minutes. Add most of the green onions, reserving some for garnish. Cook for 1–2 more minutes, stirring occasionally. - Prepare Dipping Sauce:
In a small bowl, combine warm water, sugar, soy sauce, rice vinegar, chili garlic sauce, hot mustard, oyster sauce, and sesame oil. Adjust to taste. - Assemble Lettuce Wraps:
Wash and dry the lettuce leaves. Fill each leaf with a scoop of the chicken filling, adding optional fried rice sticks for crunch. Garnish with green onions.
Serve with the dipping sauce on the side and enjoy!
Notes
- Rice Stick Option: If you prefer a lighter option, you can skip the fried rice sticks. The wraps are delicious even without them.
- Make-Ahead: You can make the chicken filling and dipping sauce in advance and store them in the fridge for up to 2 days. Just reheat before serving.
- Customizations: Feel free to add other veggies like carrots or bell peppers to the chicken filling for added texture and flavor.
- Dipping Sauce Adjustments: Adjust the chili garlic sauce and hot mustard to your desired spice level for the dipping sauce.
- Gluten-Free: Use gluten-free soy sauce and hoisin sauce for a gluten-free version of the wraps.
- Prep Time: 20 minutes1
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stir Fry
- Cuisine: Asian, Chinese-American
Nutrition
- Serving Size: 4 wraps
- Calories: 290 kcal
- Sugar: 7g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0 g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 95mg