I actually found two different recipes online for P.F. Chang's lettuce wraps and used a little from each one. I did find the prep work is a bit time consuming but the end results are totally worth it. Also, these aren't usually ingredients I keep in my pantry (i.e. hoisin sauce or Asian (dark) semsame oil). But now that I have them, I hope to make lettuce wraps more often.
3 tbs. oil
10-12 Boston bibb or butter lettuce leaves
2-3 boneless skinless chicken breasts (I only used two but wish I made more for left overs)
1 cup of water chestnut
2/3 cup mushroom
1 small onion
1 bunch green onions, chopped
1 tsp. minced garlic
1 tbs. soy sauce
1/4 cup hoisin sauce
1 tbs. rice wine vinegar
2 tsp. minced pickled ginger
2 tsp. Asian (dark) sesame oil
1. Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
2. In a medium skillet over med-high heat, cook chicken in 1 tbs. of oil. When chicken is finished, set aside to cool. Cook the onion in the same pan, stirring frequently. Add garlic, soy sauce, hoisin sauce, ginger, vinegar to the onions and stir. Stir in chopped water chestnuts, green onions, mushrooms, and sesame oil. Continue cooking until onions just begin to wilt (about 2 minutes).
3. When the chicken is cool, mince it and combine with stir fry sauce.
1/4 cup sugar
1/2 cup water
2 tbs. soy sauce
2 tbs. rice wine vinegar
2 tbs. ketchup
1 tbs. lemon juice
1/8 tsp. sesame oil
1-2 tsp. garlic and red chile paste (this adds quite a bit of heat, add as much as you'd like)
- Mix special sauce ingredients all together. Assemble lettuce wraps and top with "special sauce"
If anyone makes these let me know. I would love to know what you think and if you did anything different.