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A PF Chang’s lettuce wraps recipe as good as at the restaurant! I’m not kidding. And it’s WAY healthier.
Photo by Nisa, via Creative Commons license.
My PF Chang’s lettuce wrap recipe is just as tender and juicy as at the restaurant, but guess what? It’s WAY healthier.
Restaurants add all sorts of salt, sugar, and fat to their recipes, and since you’re making this at home, you’re welcome to adjust to fit your own dietary needs. BUT. (Because there’s always a but, right?)
If you adjust the ingredients in the recipe, it won’t taste the same. If you decrease the of soy sauce, it will be less salty (duh) but also less savory. If you reduce the amount of sugar, the balance against the salt will change. And so on and so forth.
If you change this recipe for PF Chang’s lettuce wraps, which I encourage you do, just keep in mind it will change the taste.
This is a perfect copycat recipe for your quick weeknight dinner, and an excellent cure for Boring Dinner Syndrome (BDS). A lot of people are out there searching for copycat recipes, and this recipe for PF Chang’s lettuce wraps is one of the best out there.
I know because I’ve eaten it many, many times, both in the restaurant and here at home, so I’ve had a lot of time to refine it and make it the best it can be, sometimes using bothfresh and perfectly roasted chicken.
This easy copycat recipe quickly became a favorite at our house, and I think it will be on constant rotation at your dinner table as well.
(Note: If you haveextra chicken, use it to make this epic chicken soup recipe, which is better than my grandma’s!)
PF Chang’s Lettuce Wraps Recipe
Americans love to eat out, and it’s pretty clear that this habit is tough to let go of — this is why everyone wants to make the PF Chang’s lettuce wraps at home.
So why not try to make MORE of your favorite restaurants dishes at home? Using these copycat recipes, you’ll even be able to change them up a bit, using fresher, healthier ingredients than you’d likely find at a chain restaurant.
Copycat Recipe: PF Chang's Lettuce Wrap Recipe
These PF Change's lettuce wraps taste just like those from the restaurant, only they’re way better for you! A perfect dish for Asian dinner night.
5 from 1 vote
Course: Entree
Cuisine: Chinese
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 4
Calories: 380kcal
Author: Stephanie Stiavetti
Ingredients
For dipping and pouring sauce
- 4 tablespoons sugar or agave nectar
- 1/2 cup hot water
- 3 tablespoons soy sauce or gluten free tamari
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons ketchup or canned tomato sauce
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon dark sesame oil
For stir-fry sauce
- 2 tablespoons soy sauce or gluten free tamari
- 2 tablespoons brown sugar (not packed tightly)
- 1/2 teaspoon rice wine vinegar
For stir-fried chicken
- 1 teaspoon hot water
- 1 tablespoon dijon mustard (use the good stuff, it will make a difference)
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons dark sesame oil
- 2 boneless, skinless chicken breasts cut into half-inch cubes”
- One 8-ounce can sliced water chestnuts drained and minced
- 1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
- 1/2 yellow onion minced
- 3 cloves garlic minced
- 6 large iceberg lettuce leaves
Instructions
For dipping and pouring sauce
In a large bowl, dissolve sugar in 1/2 cup hot water. Blend in soy sauce or tamari, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well and set aside in the refrigerator until the rest of the dish is ready.
For stir-fry sauce
In a small bowl, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.
For stir-fried chicken
In a small bowl, combine 1 teaspoon hot water, dijon mustard and minced garlic and set this aside.
In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, about one minute. Add chicken chunks and stir fry until entirely cooked through, about five minutes. Remove from the chicken pan and allow to cool, but reserve the oil in the wok or pan, keeping it hot over a low flame.
Take the pan or wok that you cooked the chicken in (with the still warming oil) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and the stir-fry sauce. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish.
Add mustard/garlic mixture that you set aside to the pouring sauce, 1/2 a teaspoon at time to taste.
Serve the entire lettuce wrap recipe in a nice, big serving tray, complete with stir-fry and iceberg lettuce leaves, and pouring sauce in small bowls. Wrap the stir-fry in lettuce leaves, then top with pouring sauce.
Video
Notes
As noted above, if you change the recipe, it might not taste exactly like PF Chang's lettuce wraps. But that's fine! Make it your own, which you might enjoy even more.
Nutrition
Calories: 380kcal | Carbohydrates: 31g | Protein: 30g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 1466mg | Potassium: 558mg | Fiber: 2g | Vitamin A: 150IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 2.3mg
This content was originally posted on FearlessFresh.com.
About Steph
I’m Steph, a classically-trained cooking teacher and professional recipe developer who’s going to show you how to COOK LIKE A BOSS.
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