Description
This recipe replicates the famous PF Chang’s Lettuce Wraps featuring flavorful ground chicken cooked with water chestnuts, shiitake mushrooms, and garlic, all wrapped in crisp lettuce cups. A customizable spicy dipping sauce accompanies the wraps, creating a fresh, savory, and slightly tangy appetizer or light meal.
Ingredients
Marinade
- 3 Tablespoons soy sauce
- 2 Tablespoons mirin
- 1 Tablespoon oyster sauce
- 1 Tablespoon rice vinegar
Lettuce Wraps
- 1 Tablespoon vegetable oil
- 1 pound ground chicken breast
- 1 8-ounce can water chestnuts, drained and minced (about 1 cup)
- 10 fresh or dried shiitake mushrooms, stems removed and chopped (about 2/3 cup; if dried, soak in warm water until soft before chopping)
- 4 cloves garlic, minced or grated
For Serving
- 1 green onion, thinly sliced (for garnish)
- Lettuce cups (such as iceberg or butter lettuce) for serving
Special Sauce
- 3 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 1–3 teaspoons chili garlic sauce (adjust based on heat preference)
- 1/2–1 teaspoon Chinese hot mustard paste
- 1/8 teaspoon chili oil
- 1 green onion, thinly sliced
Instructions
- Prepare the marinade: In a small bowl, thoroughly mix soy sauce, mirin, oyster sauce, and rice vinegar until well combined.
- Marinate the chicken mixture: In a large bowl, combine the ground chicken, minced water chestnuts, chopped shiitake mushrooms, minced garlic, and all the prepared marinade ingredients. Mix thoroughly and set aside to marinate for 15 minutes, allowing the flavors to blend.
- Make the dipping sauce: In a separate bowl, combine soy sauce, rice vinegar, chili oil, and thinly sliced green onions. Adjust the heat by adding chili garlic sauce and hot mustard paste according to your preference: for mild heat add 1 teaspoon chili garlic sauce; for medium heat add 1/2 teaspoon hot mustard and 2 teaspoons chili garlic sauce; for hot sauce add 1 teaspoon hot mustard and 3 teaspoons chili garlic sauce. Stir well and set aside.
- Cook the chicken: Heat vegetable oil in a wok or sauté pan over high heat until shimmering. Add the marinated chicken mixture and stir-fry, breaking it up with a spoon or spatula, until the chicken is fully cooked and no longer pink, about 7-10 minutes.
- Assemble and serve: Spoon the cooked chicken mixture into clean lettuce cups. Garnish with thinly sliced green onions if desired. Serve immediately with the prepared dipping sauce on the side for an interactive and flavorful eating experience.
Notes
- For best texture, use fresh shiitake mushrooms or soak dried ones until fully rehydrated.
- The dipping sauce heat level can be customized by adjusting the amount of chili garlic sauce and hot mustard paste.
- Butter lettuce or iceberg lettuce cups are ideal for crisp and sturdy wraps.
- Ground chicken breast is lean; if preferred, ground turkey can be substituted.
- For a gluten-free option, substitute soy sauce with tamari or gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
