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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.
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Ingredients Method

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

Method
 

  1. In a small bowl, combine the coconut aminos, tomato paste, vinegar, sesame oil, garlic, and ginger. Whisk well to combine.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the chicken-mushroom mixture into the lettuce leaves, layering two leaves if they are small, and serve with your desired toppings.
  6. Store leftover chicken-mushroom filling in an airtight container in the refrigerator for up to 4 days.