Asian Chicken Lettuce Wraps (PF Chang-Style)

5 from 1 vote

Asian Chicken Lettuce Wraps (PF Chang-Style)

Savory, slightly sweet, and crunchy Asian Chicken Lettuce Wraps with a juicy ground chicken filling inspired by PF Chang-style flavors. Easy to make at home and perfect for a quick high-protein dinner or appetizer.

Prep Time15

Cook Time15

Servings: people (light main)

Author: Bea & Marco

Ingredients

Sauce

¼ cup (80 g) hoisin sauce
3 tablespoon low-sodium soy sauce
3 tablespoon water
1 tablespoon rice vinegar
2 teaspoon cornstarch
½ tablespoon toasted sesame oil stirred in at the end

Filling

8 oz (230 g) mushrooms finely chopped
1 lb (450 g) ground chicken
3 garlic cloves finely minced, about 1 tbsp
1 freshly grated ginger
1 can (125 g) water chestnuts, about 1 cup drained and finely diced
8-10 (100 g) scallions thinly sliced, whites and light greens separated from dark greens

Serving

1 medium-sized head butter lettuce
2-4 tablespoon fried shallots optional
1 tablespoon toasted sesame seeds optional
chili oil optional

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Instructions

Sauce

In a small bowl, whisk together the sauce ingredients until smooth. Set aside.
¼ cup hoisin sauce, 3 tablespoon low-sodium soy sauce, 3 tablespoon water, 1 tablespoon rice vinegar, 2 teaspoon cornstarch

Filling

Heat a large skillet over medium-high heat. Add the chopped mushrooms. Cook for 3 to 5 minutes, stirring now and then, until the mushrooms release their moisture, the pan looks much drier, and the mushrooms shrink and start to brown. Add some oil, and mix.
8 oz mushrooms
Move mushrooms to one side, add more oil to the skillet. Add the ground chicken. Spread it out a little and let it sit for 1 to 2 minutes before breaking it up.
1 lb ground chicken
Cook for 5 to 6 minutes, breaking it into small crumbles, until the chicken is fully cooked and has some light golden-brown bits.
Add the scallion whites and light greens, garlic, and ginger. Cook for 1 minute, stirring often, until fragrant. Stir in the diced water chestnuts and cook for another 30 seconds.
3 garlic cloves, 1 freshly grated ginger, 8-10 scallions, 1 can water chestnuts, about 1 cup
Whisk the sauce again, then pour it into the skillet. Cook for 1 to 2 minutes, stirring, until the sauce thickens and coats the filling evenly. Turn off the heat and stir in the toasted sesame oil. Fold in some of the dark green scallions, then save the rest for garnish.
½ tablespoon toasted sesame oil

Serve

Spoon the warm filling into the dry lettuce leaves. Top with fried shallots, toasted sesame seeds, and the remaining dark green scallions. Drizzle with chili oil only if you want heat. Serve right away.
1 medium-sized head butter lettuce, 2-4 tablespoon fried shallots, 1 tablespoon toasted sesame seeds, chili oil

Notes

Use a large skillet so the mushrooms and chicken can brown instead of steam.
Make sure the lettuce is fully dry before serving, or the wraps can feel slippery and messy.
The biggest make-or-break point is reducing the mushrooms and any excess chicken moisture before the sauce goes in.
This recipe is suitable for light main for 4 people, and appetizers for 6-8 people.

Nutrition