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.
1 lb Ground Chicken Thigh
1 tbsp Dark Soy Sauce
1 tbsp Shaoxing Wine
1 tsp Velvetizing Powder
1/4 cup Black Bean Garlic Sauce
See all 21 ingredients ↓
(0 reviews)
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.
Instructions
  1. In a bowl, combine all Marinade ingredients and marinate the Ground Chicken Thigh for at least 30 minutes.
  2. While the chicken marinates, prepare the Sauce by combining all Sauce ingredients in a separate bowl and whisking until well combined.
  3. 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.
  4. Add the marinated chicken to the wok and stir-fry until browned and cooked through.
  5. 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.
  6. Stir in the Water Chestnuts, Bamboo Shoots, the cooked mushrooms, and the white parts of the Green Onions.
  7. 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.
Instructions
  1. In a bowl, combine all Marinade ingredients and marinate the Ground Chicken Thigh for at least 30 minutes.
  2. While the chicken marinates, prepare the Sauce by combining all Sauce ingredients in a separate bowl and whisking until well combined.
  3. 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.
  4. Add the marinated chicken to the wok and stir-fry until browned and cooked through.
  5. 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.
  6. Stir in the Water Chestnuts, Bamboo Shoots, the cooked mushrooms, and the white parts of the Green Onions.
  7. 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.
Nutrition per serving
Calories 425

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