Chicken Lettuce Wraps
like P.F. Chang’s®
After I saw numerous requests for this on message boards,
I had to see what the fuss was all about. They're delicious!

Prep. Time: 0:45
Serves: 4-6

8 dried shiitake mushrooms
boiling water - as needed
1 Tbls. Hoisin sauce
1 Tbls. soy sauce
1 Tbls. dry sherry
2 Tbls. oyster sauce
2 Tbls. water
1 tsp. sesame oil
1 tsp. sugar
3 tsp. cornstarch - divided
2 tsp. dry sherry
2 tsp. water
salt and pepper - to taste
1 1/2 lbs. boned, skinned chicken breasts - sliced
1/3 cup vegetable oil - divided
1 tsp. fresh minced ginger
2 cloves garlic - minced
2 green onions - minced
2 sm. dried chilies - optional
8 oz. can bamboo shoots - drained, minced
8 oz. can water chestnuts - drained, minced
1 head iceberg OR Bibb lettuce  - leaves separated
1 package Chinese cellophane noodles - prepared as directed

-Prepare the sauce (see recipe below).
-Cover mushrooms with boiling water and let stand for 30 minutes; drain; trim off and discard woody stems, then mince mushroom; set aside.
-Combine Hoisin sauce, soy sauce, 1 Tbls. sherry, oyster sauce, 2 Tbls. water, sesame oil, sugar, and 2 tsp. cornstarch; set aside.
-In a medium bowl, combine remaining 1 tsp. cornstarch, 2 tsp. sherry, 2 tsp. water, salt, and pepper; lay chicken into mixture and spoon over to coat. Stir in 1 tsp. vegetable oil and let sit 15 minutes to marinate.
-Heat a wok or large skillet over medium-high heat; stir-fry chicken in 3 Tbls. vegetable oil for 3 - 4 minutes; remove from wok/pan; chop chicken and set aside.
-Heat 2 Tbsp. vegetable oil in wok/pan; add ginger, garlic, onions, and chilies; stir-fry for 1 minute; add mushrooms, bamboo shoots, and water chestnuts; stir-fry for 2 minutes.
-Return chicken to wok/pan; pour in reserved mixture; simmer until thickened and heated through.
-Spoon mixture into lettuce leaves and roll up like a burrito.
-Break cooked cellophane noodles into small pieces and spread evenly over a serving platter; arrange prepared wraps over noodles.
-Spoon sauce over wraps (see recipe below).

Sauce for Chicken Lettuce Wraps
 

1/2 cup water
1/4 cup sugar
2 Tbls. soy sauce
2 Tbls. rice vinegar
2 Tbls. ketchup
1 Tbls. lemon juice
1 Tbls. Chinese hot mustard
1-3 tsp. garlic chili paste
1/8 tsp. sesame oil

-Dissolve the sugar in the water in a small bowl.
-Add remaining ingredients and mix well.
-Refrigerate until ready to serve the lettuce wraps.

• I made this and chopped up everything with a food chopper so it had the consistancy of pf chang. would use less ginger maybe 1/2 of what it calls for, because you don't taste the ginger like that at pf chang. Great recipe surprisingly the sauce for the side tasted very close I wasn't expecting that.

• Wow. I was a horrible cook... until last night. For Valentine's Day, I planned an entire dinner similar to P.F. Chang's. I used your recipe for the Chicken in Soothing Lettuce Wraps... followed it entirely, and my husband was so impressed. They were great! I will definitely make them again. And as a side note: I followed someone's suggestion to use a food processor (went out and bought one) and it was completely worth it. I'm now hooked on your recipe, AND food processors!

• I opted to use Ground Turkey as opposed to chicken because I was in a huge hurry and it was outstanding! I also used Garlic Wok oil as opposed to vegetable oil and it was just outstanding.

• Well, the only thing I didn't recall about these is the noodles. I don't recall there being noodles, so I bypassed the noodle thing. Didn't have sherry, didn't want to go buy any just for a 3T, so I used brandy instead. And they state chicken breast, but they don't tell you that you need to cut them up into smaller pieces to eat it and successfully roll them up in the lettuce. But overall, they were tasty. Just a lot of ingredients and need to state something about the size pieces of the chicken...

• I have found using a food processor or salsa chopper to cut up the raw chicken breast is quick and easy.  You can cop it as fine as you prefer in minutes.

• I had a Ladies Tea on the 1st of June 2002 and the Soothing Chicken Lettuce Wraps were to be my main course, if my trial run proved to be successful. What a delight! These were so good, and the ladies loved them! I plan to prepare them again when I have a group over for a meeting or a luncheon.

• The cornstarch was weird.  The lettuce wraps I know at PF Changs isn't a thickened mixture.  The ginger was a bit overpowering.  When I make it again, I may omit or reduce the amount of cornstarch as well as the ginger.  Overall it was good.

• This recipe was good but not the same as P F Chang's.  It lacks the deep flavor, as well as dark color, of chang's appetizer.  We added the dipping sauce that they mix up for you at the table to try to jazz up the flavor but it still was not the same.  Keep working on this one; it has lots of potential.

• Thanks for the recipe, it was great. Here are my comments: substituted shrimp for chicken (1lb), 3 Tbsp garlic chili paste and NO ketchup, No oyster sauce (didn't have any), substituted Brandy for Sherry. It turned out perfect.

• My lettuce wraps tuned out great, I have family that has been with them, for years so I know a few ins and outs. I agree bout the chicken, cutting it up tiny, so I use ground chicken and it works best.

• I tried this as well -- I just put the chicken in the food processor. I think the key is (though I've never had the real thing) to make it a fine mixture. So I pulsed all ingredients to a fine chop. Also didn't find dried mushrooms -- so used fresh and didn't soak. I just sautéed once chopped. My guests really loved them.

• I know that Chang's recipe does not have ginger in it as I am allergic to ginger and asked at the restaurant. Have eaten them there and had no difficulty. It is a super dish.

• Robbie great site we made these & they were quite good.

• This recipe was tasty but not at all like P F Chang's. The mixture was too light in color and flavor. Something is missing in this recipe.... don't know what but will try experimenting with it. This dish is good as a salad topper.

• I love it and so do my dinner guests! I love the ginger. If PF Changs doesn't use ginger then they are missing out! I double the sauce recipes and freeze them to use another day--makes less work for a great meal!

• If you used partially frozen chicken breasts, you can finely chop them up really easily without using a food processor.

• This recipe is missing the cashews.

• My husband, Daughter & her boyfriend are big fans of PF Chang. I made this recepie this evening followed it step by step and I thought it was pretty good - actually I thought it was better than the restaurant! When my daughter saw it she said are there onions in that??? I will probably not make the dish again but if I do I will make it a bit spicier. Thanks.

• PF Chang's uses ground chicken in their recipe. So for those of you that wanted the consistancy of PF Chang's try using ground chicken.

• I made these for my husband, and he told me that they are pretty close to the ones at P.F.Chang's. He loved them! Thanks for the great recipe!

• I made this last night, served it up with some sesame noodles on the side and some pear mojotos (also a PF Changs fav of ours). The whole meal was soooo good. We figure that we saved about $75, plus no waiting for a table!

• Great recipe! I made this recipe for a cookout once, it was the topic of the party. Since then everytime we are invited to a party they request that we bring it. My husband even made the last batch!! The only thing we suggest is that you double the sauce in the recipe. YUM!

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