Sabrina’s P.F. Chang’s Chicken Lettuce Wraps

I don't think you can ever go wrong with chicken lettuce wraps. I am not a fan of ground chicken, but in this recipe I don't seem to mind it at all. 

This is my favorite recipe, but I'm always looking for another "favorite" to add to the list. I've made several versions of lettuce wraps throughout the years, and I think I'll always be looking to make new ones. Only because I like trying "new" recipes. 

This recipe was delicious. I normally don't make the dipping sauce but was feeling it tonight and boy am I glad I did. It really added to the flavor of these. Messy, very messy, but worth it. Have several napkins available as they are quite drippy. 

Sabrina’s P.F. Chang’s Chicken Lettuce Wraps

Recipe from Dinner Then Dessert

Serves 4

Dipping Sauce

• 2 tablespoons granulated sugar
• 1/2 cup water
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon rice vinegar
• 1/8 teaspoon chili oil
• 1 tablespoon chopped chives
• 1/4 teaspoon Chinese hot mustard
• 1 teaspoon Sriracha

Main Ingredients

• 4 tablespoons vegetable oil
• 1 pound ground chicken
• 18 ounces water chestnuts , one can drained and minced
• 16 ounces straw mushrooms , one can drained and minced
• 1 clove garlic , minced
• 2 stalks scallion , chopped
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• Serve With:
• 4 leaves iceberg lettuce

Prepare Dipping Sauce

Combine granulated sugar, soy sauce, rice vinegar, chili oil, chopped chives, Chinese hot mustard, and Sriracha in a bowl. Whisk the sauce ingredients together and then set the sweet and savory sauce aside while you cook the chicken.

Cook Chicken

Brown the ground chicken in a skillet on medium-high heat with half the vegetable oil until fully cooked. Heat until chicken crumbles easily. Remove the ground meat mixture from skillet and set to the side to cook the veggies.

Saute Vegetables

In the same skillet, add the rest of the vegetable oil and sauté the minced water chestnuts, mushrooms, garlic, and scallions for about 5 minutes.

Combine and Serve

Finally, put the chicken back into the skillet with the veggies, add soy sauce, mirin, oyster sauce, and rice vinegar and stir for 2-3 minutes. Serve the chicken mixture in lettuce cups and serve with the dipping sauce. Enjoy your Asian lettuce wraps with juicy chicken!

To make the dipping sauce, add the ingredients (from the sugar to the sriracha) in a small bowl and whisk until fully combined.

In a large skillet add two tablespoons of oil and brown the chicken in it on medium-high heat, about 7-8 minutes.

When browned remove chicken, add in the rest of the oil and sauté the water chestnuts, straw mushrooms, garlic and scallions for 3-5 minutes.

Add the chicken back into the skillet along with the soy sauce, mirin, oyster sauce and rice vinegar and stir to coat and combine everything.

Serve in lettuce cups and top or dip into the dipping sauce as desired.