Chicken Lettuce Wraps – PF Chang’s style
The chicken lettuce wrap we get at PF Chang restaurant, is one of my favorite appetizers. I have tried to make these at home, with my own variations. Everyone in our household, including my kids who run away when they get a glimpse of green leaf in their meal plate, loved these wraps. This a simple and excellent appetizer recipe, which also can be had an evening snack. The original recipe calls for chestnuts, but I didn’t have them. I used a combination of various nuts and I can assure that there was no compromise in taste.
INGREDIENTS:
Oil – 2 tbsp(Olive oil preferred)
Boneless chicken – 400gm
Garlic – 3 cloves (minced finely)
Diced onion – 1 cup
Hoisin sauce = 1/4 cup
Soy sauce – 2 tbsp
Rice wine vinegar – 1 tbsp
Ginger – 1 tbsp (Freshly grated)
Sriracha sauce – 1/2 tbsp (optional)
Sliced Nuts – 1 cup ( chestnuts preferred. If unavailable use any kind of nuts like sunflower seeds, cashews, peanuts, walnuts, chestnuts)
Scallions – 2 (thinly sliced)
Black pepper powder – 1/2 tsp
Salt to taste
Butter lettuce – 1 head
DIRECTIONS:
Clean and mince the boneless chicken in a blender. Use pulse mode.
Heat oil in a saucepan over medium high heat. Add ground chicken. Sprinkle salt and pepper.
Cook until browned, about 5-10 minutes. The chicken pieces should crumble and form small lumps. During this process of sautéing, add little oil if needed.
Move the chicken pieces to one side of the pan and add little oil on the empty side of the saucepan. Saute onion. Now, stir in garlic, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Mix well with the chicken.
Stir in the nuts and scallions until tender, about 1-2 minutes.
Add more salt and pepper if required to suit your taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a butter lettuce leaf.
Video demo:
