Chicken Lettuce Wraps
Recipe: #10943
November 03, 2013
Categories: Chicken, Appetizers, Lettuce, Mushrooms, Asian, Copycat or Clone Recipes, Game/Sports Day, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Boneless Pieces, Spicy, more
"These wraps are as close as I can come to PF Chang's Asian Bistro. They get rave reviews wherever I take them and folks swear they taste just as good as or better than PF Changs. You can substitute 1 1/4 lb. ground pork for the chicken. Please don't be intimidated by the list of ingredients or the long instuctions. They are actually very easy to make and come together quickly but you must prep ingredients in advance. These are great for company, as you can make all the sauces in advance and then just cook the meat right before eating."
Original is 4 servings
Ingredients
- FOR COOKING SAUCE
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- FOR CHICKEN MINCE
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- FOR DRIZZLE SAUCE
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- FOR OTHER
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Nutritional
- Serving Size: 1 (394.1 g)
- Calories 797.7
- Total Fat - 28.4 g
- Saturated Fat - 4.8 g
- Cholesterol - 73.6 mg
- Sodium - 1802.5 mg
- Total Carbohydrate - 104.7 g
- Dietary Fiber - 1.9 g
- Sugars - 60.9 g
- Protein - 30 g
- Calcium - 63.4 mg
- Iron - 2.4 mg
- Vitamin C - 60.4 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR THE COOKING SAUCE
Step 1
Combine all ingredients for cooking sauce in a small bowl, and set aside.
FOR THE CHICKEN
Step 2
Mince the chicken and place in a medium bowl. Add the cornstarch, mirin, water, soy sauce, salt and pepper and mix well. Stir in 1 teaspoon oil and let sit for 15 minutes to marinate.
Step 3
While you wait, prep the remaining ingredients and the drizzle sauce.
Step 4
Heat wok or large skillet over medium high heat. Add 3 Tbsp. oil, then add chicken and stir fry for about 5 minutes, or until chicken is cooked and golden. Remove from pan and set aside.
Step 5
Add 2 Tbsp. oil to pan. Add ginger, garlic, chilies, and green onion. Stir fry for one minute.
Step 6
Add the minced mushrooms and water chestnuts; stir fry an additional 2 minutes.
Step 7
Return chicken to pan. Add mixed cooking sauce and cook until thickened and remove from heat.
FOR CRISPY NOODLES
Step 8
In a small frying pan, place 2 tbsp. oil. Add broken rice noodles in batches and fry until puffed (just a few seconds).
FOR THE DRIZZLE SAUCED
Step 9
Combine all ingredients in a small bowl and set aside.
TO SERVE
Step 10
Put noodles on bottom of serving dish. Place chicken mixture on top of noodles. Serve lettuce leaves and drizzle sauce on the side. To make, put a scoop of chicken on a lettuce leaf, drizzle with sauce, and roll. Enjoy...
Note The chicken filling can be made in advance and reheated right before serving
Tips
- Wok-type pan
1 Reviews
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