P.F. Chang's Chicken Lettuce Wraps (CopyCat Recipe)
This PF Chang’s copycat recipe is the easiest weeknight dinner. It comes together in 15 minutes is a sure fire way to satisfy any palate.
Ingredients
- ⅓ cup coconut aminos
- 3 tablespoons tomato paste
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 garlic cloves minced
- 1 teaspoon grated peeled fresh ginger
- 1 tablespoon avocado or extra-virgin olive oil
- 1 pound ground chicken
- 8 ounces button mushrooms diced
- ½ medium yellow onion diced
- Fine salt and ground black pepper
- 1 8-ounce can water chestnuts, drained and diced
- 1 head butter lettuce or green leaf lettuce leaves separated
- Optional toppings: sliced green onions, chopped fresh cilantro leaves, roughly chopped roasted peanuts, sesame seeds, crushed red pepper flakes, Sriracha, and/or lime wedges
Instructions
- In a small bowl, combine the coconut aminos, tomato paste, vinegar, sesame oil, garlic, and ginger. Whisk well to combine.
- Place a large skillet over medium-high heat. When hot, add the avocado oil and swirl to coat the bottom. Add the ground chicken, mushrooms, and onion.
- Season with salt and pepper. Break up the chicken with a wooden spoon and cook, stirring occasionally, until the chicken is almost cooked through, 4 to 5 minutes. Add the water chestnuts and continue to cook, stirring occasionally, until the chicken is cooked through, 3 to 4 minutes.
- Decrease the heat to medium low. Add the sauce to the skillet and bring to a slow simmer. Continue to cook, stirring occasionally, until the sauce is mostly absorbed, 5 to 7 minutes. Add salt and pepper to taste.
- Spoon the chicken-mushroom mixture into the lettuce leaves, layering two leaves if they are small, and serve with your desired toppings.
- Store leftover chicken-mushroom filling in an airtight container in the refrigerator for up to 4 days.
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