Chicken Lettuce Wraps (P.F. Chang's Inspired)
Ground chicken cooked in a sweet soy marinade then served with lettuce and crispy rice noodles
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Servings: 6
Calories: 347kcal
Equipment
Ingredients
Filling Sauce
- 2 tablespoon soy sauce
- 2 tablespoon dark soy sauce
- 3 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- ½ teaspoon corn starch
Crispy Rice Noodles
- 4 oz. vermicelli rice noodles
- Neutral oil for frying
Chicken Filling
- 1 tablespoon neutral oil
- 3 cloves garlic minced
- 2 teaspoon minced ginger
- 1 small yellow onion diced
- 3 dried shiitake mushrooms rehydrated and diced
- 1 pound ground chicken
- 1 can 4 oz. water chestnuts, drained and diced
- ½ teaspoon salt or to taste
- ¼ teaspoon white pepper
- 1 green onions thinly sliced
For Serving
- Hearts of romaine lettuce leaves
- chopped green onions
Bang Bang Sauce
- ⅓ cup Japanese mayo
- 2 tablespoon sweet chili sauce
- 2 teaspoon sriracha
- 1 teaspoon honey
- 2 teaspoon rice vinegar
- ¼ teaspoon salt
Instructions
- Make the filling sauce by mixing soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, sesame oil, and cornstarch in a small bowl or cup. Set aside.2 Tbsp soy sauce, 2 Tbsp dark soy sauce, 3 Tbsp hoisin sauce, 1 Tbsp oyster sauce, 1 Tbsp rice vinegar, 1 tsp granulated sugar, 1 tsp sesame oil, ½ tsp corn starch
- Make the bang bang sauce by mixing Japanese mayo, sweet chili sauce, sriracha, honey, rice vinegar, and salt in a small bow or cup. Set aside.⅓ cup Japanese mayo, 2 Tbsp sweet chili sauce, 2 tsp sriracha, 1 tsp honey, 2 tsp rice vinegar, ¼ tsp salt
- In a pot, heat about 2 inches of neutral oil to 350F. Add the vermicelli rice noodles in small batches so they don’t get overcrowded. The noodles should puff up instantly. Remove immediately and drain on a wire rack or paper towel.4 oz. vermicelli rice noodles, Neutral oil for frying
- In a wok or large pan, heat oil and sauté garlic and ginger for about 20 seconds until fragrant. Add diced onions and shiitake mushrooms and cook until softened, about 1-2 mins. Then add the ground chicken, break into small pieces, and sauté until browned, about 2-3 mins. Add water chestnuts, salt, white pepper, and the sauce. Cook until the sauce is mostly absorbed and thickened then toss in scallions, quickly mix, and remove from heat.1 Tbsp neutral oil, 3 cloves garlic, 2 tsp minced ginger, 1 small yellow onion, 3 dried shiitake mushrooms, 1 pound ground chicken, 1 can, ½ tsp salt, ¼ tsp white pepper, 1 green onions
- To serve, layer crispy rice noodles on a large plate, spoon the chicken mixture over the top, and serve with lettuce leaves and bang bang sauce on the side. Garnish with extra chopped scallions as desired.Hearts of romaine lettuce leaves, chopped green onions
Nutrition
Calories: 347kcal | Carbohydrates: 28g | Protein: 16g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 1425mg | Potassium: 493mg | Fiber: 1g | Sugar: 8g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg