30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat PF Chang's Lettuce Wraps
Copycat PF Chang's Lettuce Wraps
Copycat PF Chang's Lettuce Wraps
⏱1h 15m
👥4
🔥425 cal
Hard
🍽️Asian
An exquisite rendition of the classic lettuce wraps, utilizing high-quality ingredients and a more nuanced sauce for a truly exceptional dining experience.
An exquisite rendition of the classic lettuce wraps, utilizing high-quality ingredients and a more nuanced sauce for a truly exceptional dining experience.
In a bowl, combine all Marinade ingredients and marinate the Ground Chicken Thigh for at least 30 minutes.
While the chicken marinates, prepare the Sauce by combining all Sauce ingredients in a separate bowl and whisking until well combined.
Heat a wok over high heat. Add a small amount of oil and stir-fry the Shiitake and Wood Ear Mushrooms until softened. Remove and set aside.
Add the marinated chicken to the wok and stir-fry until browned and cooked through.
Pour the Sauce over the cooked chicken and stir to coat. Bring to a simmer and cook for 4-5 minutes, until the sauce has thickened and is glossy.
Stir in the Water Chestnuts, Bamboo Shoots, the cooked mushrooms, and the white parts of the Green Onions.
Serve the chicken mixture in the Boston Lettuce leaves. Garnish with Toasted Sesame Seeds, Crispy Fried Shallots, and the green parts of the Green Onions.
Ingredients
4
1 lb450 gGround Chicken Thigh
1 tbsp15 mLDark Soy Sauce
1 tbsp15 mLShaoxing Wine
1 tsp5 mLVelvetizing Powder
1/4 cup60 mLBlack Bean Garlic Sauce
2 tbsp30 mLLight Soy Sauce
1 tbsp15 mLRice Wine Vinegar
1 tbsp15 mLHoney
1 tsp5 mLSesame Oil
1 tbsp15 mLFresh Ginger-finely grated
3 cloves3 clovesGarlic-finely grated
1 tsp5 mLChili Garlic Sauce
1/2 tsp2.5 mLSzechuan Peppercorn Oil
1/2 cup120 gWater Chestnuts-julienned
1/4 cup60 gGreen Onions-thinly sliced, white and green parts separated
2 tbsp30 gBamboo Shoots-julienned
1/4 cup60 gShiitake Mushrooms-thinly sliced
1/4 cup60 gWood Ear Mushrooms-rehydrated and julienned
1 head1 headBoston Lettuce-leaves separated
1 tbsp15 mLToasted Sesame Seeds-for garnish
1 tbsp15 mLCrispy Fried Shallots-for garnish
Equipment
Wok
Bowls
Spoon
Whisk
Instructions
In a bowl, combine all Marinade ingredients and marinate the Ground Chicken Thigh for at least 30 minutes.
While the chicken marinates, prepare the Sauce by combining all Sauce ingredients in a separate bowl and whisking until well combined.
Heat a wok over high heat. Add a small amount of oil and stir-fry the Shiitake and Wood Ear Mushrooms until softened. Remove and set aside.
Add the marinated chicken to the wok and stir-fry until browned and cooked through.
Pour the Sauce over the cooked chicken and stir to coat. Bring to a simmer and cook for 4-5 minutes, until the sauce has thickened and is glossy.
Stir in the Water Chestnuts, Bamboo Shoots, the cooked mushrooms, and the white parts of the Green Onions.
Serve the chicken mixture in the Boston Lettuce leaves. Garnish with Toasted Sesame Seeds, Crispy Fried Shallots, and the green parts of the Green Onions.
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