Pf Changs Chicken Lettuce Cups Recipes

P.F. CHANG'S CHICKEN LETTUCE CUPS

Steps:

• 1. Make the special sauce by dissolving the sugar in water in a small bowl. 2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3. Mix well and refrigerate this sauce until you're ready to serve. 4. Combine the hot water with the hot mustard and set this aside as well. 5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 6. Bring oil to high heat in a wok or large frying pan. 7. Saute chicken breasts for 4 to 5 minutes per side or done. 8. Remove chicken from the pan and cool. 9. Keep oil in the pan, keep hot. 10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 12. When chicken is cool, mince it as the mushrooms and water chestnuts are. 13. With the pan still on high heat, add another Tbsp of vegetable oil. 14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". 16. Top with"Special Sauce".

P. F. CHANG'S CHICKEN LETTUCE WRAPS

Steps:

• To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
• Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
• Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
• Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
• Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.