Diary of a Foodie

Monday, March 24, 2014

Chicken Lettuce Wraps

PF Chang's Lettuce Wraps are amazing; spicy, crunchy appetizers that I can never pass up. But like most things that are delicious, I'm sure there are some not great ingredients.

Now while this recipe is delicious, it is not an exact duplicate of PF Chang's.  This is my rendition of a classic.

Try it and let me know your thoughts.

Chicken Lettuce Wraps
serves 8

3 boneless, skinless chicken breasts
1- 8 oz can of water chestnuts, cut into very small pieces
8 oz  baby bella mushrooms, cut into very small pieces
4 scallions, sliced
2 cloves garlic, minced
1 inch of fresh ginger, grated
2 TBSP sweet red chili sauce
1 TBSP soy sauce
1 TBSP rice wine vinegar
salt and pepper
olive oil
1 package Maifun Rice noodles
vegetable oil to cook noodles
2 heads of Boston lettuce

Cut chicken into very small pieces (about 1/4 inch by 1/4 inch) and sprinkle with salt and pepper. Heat up 2 TBSP olive oil in a large sauté pan over medium heat. Add the chicken and brown on both sides.  Add the diced water chestnuts, mushrooms, scallions, garlic and ginger. Cook for 5 minutes. Add the chili sauce, soy sauce and rice wine vinegar. Cook for an additional 5-10 minutes, until sauce is absorbed into vegetables and chicken.

In a 2 qt sauce pan, heat up 2 cups of vegetable oil over medium high heat. Heat oil to 375 degrees F and then add the Maifun Rice Noodles and they will immediately puff up. Remove from oil and drain on paper towels.

Dipping Sauce

1/4 c sweet red chili sauce
2 TBSP soy sauce
1 TBSP rice wine vinegar
1/2 tsp Chinese hot mustard (optional for heat)

Whisk together all ingredients and set aside.


Take a full lettuce leaf and spoon 2-3 TBSP of chicken mixture into the center, topping with crunchy Maifun rice noodles and a touch of dipping sauce. Fold over the lettuce leaf and enjoy.

1 comment:

  1. These turned out great! Too spicy for my kiddos but us grown ups loved it. Thanks!