Have you ever been to PF Changs? I have been there a handful of times and was introduced to lettuce wraps oone of the first couples times I went. They are so delicious and haven’t had them for soooo long until just last week, when I went to make them for myself after finding a recipe for them. They turned out really good. I made a few changes to my liking and I think they are even better. This is a great appetizer to bring to a party or it even works as an entree for a lighter dinner/lunch. It does call for a few ingredients that you may not have in your kitchen, but after making the Asian Slaw, I realized I had all those ingredients on hand now! Can’t wait to see what else I can make with the Rice Vinegar and Seaseme Oil. It’s been great to add a little Asian flare into my kitchen!
This recipe is a bit invovled. You could definitly make the sauces and even cut up the meat/veggies a head of time to make it easier.
4 T sugar
1/2 cup hot water
3 tablespoons soy sauce or gluten free tamari
2 tablespoons rice wine vinegar
2 tablespoons ketchup or canned tomato sauce
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dark sesame oil
2 tablespoons soy sauce
2 tablespoons brown sugar (not packed tightly)
1/2 teaspoon rice wine vinegar
(cornstarch and water to thicken – optional)
1 or less tablespoon nice dijon mustard
2 or less garlic cloves, minced (see instructions)
2 tablespoons olive oil
2 tablespoons dark sesame oil
2 boneless, skinless chicken breasts, cut into small cubes
1 – 8oz 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 garlic cloves, minced
6 large leaves of iceberg lettuce (or romaine)
For the Pouring Sauce:
In a small saucepan, dissolve sugar in 1/2 cup hot water. Blend in soy sauce, rice wine vinegar, ketchup, lemon juice and dark sesame oil. Mix well. Optional: Combine a bit of cornstarch with water and whisk with fork till smooth. Add a little to the saucepan, whisking continuasly, until it thickens. Set aside.
For the Stir-Fry Sauce:
In a small bowl, combine soy sauce, brown sugar, and rice vinegar. Mix well and set aside.
For the Stir-Fried Chicken:
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. Pour the remaining juice out, no need to reserve.
Heat that same pan to med-high. Add 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 a bit of dijon mustard and minced garlic to the pouring sauce to desired taste.
Serve the chicken mixture in the lettuce leaves and dip our pour the sauce over the top.
Recipe adopted from The Culinary Life