Don’t you just love the Lettuce Wraps at P.F. Chang’s? Memories of good times with my oldest buddies…
I haven’t eaten there in quite some time, but while I was grocery shopping I happened upon a sale package of pre-washed lettuce leaves and immediately thought of P.F. Chang’s. It was green leaf lettuce, not iceberg, but dinner that night still turned out every bit as delicious as the restaurant dish.
Since I have been counting calories (thanks, MyFitnessPal), I need to mention how filling and yummy this dish was for a small number of calories. Simply use the Recipes tool to input the recipe into the calorie counter.
Substitutions: Green leaf lettuce, as I mentioned. Chopped a zucchini instead of mushrooms on a whim. Yum! Having both would be even better. I served the wraps with fresh egg rolls.
Recipe modified from the version on Food.com.
Chicken Lettuce Wraps
3 Tbsp vegetable oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 Tbsp chopped onions
1 tsp minced garlic
2 Tbsp soy sauce
2 Tbsp brown sugar
Iceberg lettuce leaves, washed and dried
1/4 cup sugar
1/2 cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil
1 Tbsp hot mustard
1 tsp Sriracha sauce
Make the Special Sauce by dissolving the sugar in water in a small bowl. Add remaining ingredients and whisk together until blended. Place in refrigerator and chill before serving.
Bring 2 Tbsp oil to high heat in a wok or large frying pan. Saute chicken breasts for 4-5 minutes per side or until done. Remove chicken from the pan and let cool.
While chicken is cooling, dice onions, water chestnuts, and mushrooms. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. Once chicken has cooled, dice it into similar size pieces as the water chestnuts and mushrooms. Return the pan to high heat, add another Tbsp of vegetable oil, then add the chicken, garlic, onions, water chestnuts, and mushrooms to pan. Add stir fry sauce to pan and saute until hot. Serve wrap-style in lettuce leaves.