Chicken Lettuce Wraps (P.F. Chang's Style)
by Tavolino
A quick and savory Asian-inspired dish featuring ground chicken cooked in a flavorful sauce, served in crisp, refreshing lettuce cups.
Ingredients
- hoisin sauce 1/4 cup
- reduced-sodium soy sauce 2 Tbsp
- water 2 Tbsp
- rice wine vinegar 1 1/2 Tbsp
- sesame oil 1 tsp
- sriracha or gochujang 1 Tbsp
- olive oil 1 Tbsp
- ground chicken 1 pound
- yellow onion 1 small
- garlic cloves 2
- freshly grated ginger 2 tsp
- water chestnuts 8 oz
- green onion 1/4 cup
- butter lettuce 1 head
- kosher salt to taste
- fresh black pepper to taste
Preparation
- 1
In a small bowl, whisk together 1/4 cup hoisin sauce, 2 Tbsp soy sauce, 2 Tbsp water, 1 1/2 Tbsp rice wine vinegar, 1 tsp sesame oil, and 1 Tbsp sriracha. Set aside.
- 2
Heat 1 Tbsp olive oil in a large skillet or cast-iron pan over medium-high heat.
- 3
Add 1 pound ground chicken to the pan and cook for 3 to 4 minutes, breaking it apart with a spoon until no longer pink.
- 4
Add 1 small diced yellow onion to the skillet and sauté for 3 to 5 minutes until the onions soften and the chicken browns.
- 5
Stir in 2 minced garlic cloves and 2 tsp freshly grated ginger. Cook for about 30 seconds until fragrant.
- 6
Pour the prepared sauce mixture over the chicken and stir well to coat evenly. Sauté for 1 minute.
- 7
Add 8 oz drained and diced water chestnuts and 1/4 cup chopped green onion to the pan.
- 8
Stir everything together and cook for 1 more minute until heated through.
- 9
Season the mixture with kosher salt and fresh black pepper to taste.
- 10
Separate 1 head butter lettuce into individual cups.
- 11
Spoon the warm chicken filling into the lettuce cups and garnish with extra green onions before serving.