Pf Changs Chicken Wraps Recipes

PF CHANG'S CHICKEN-LETTUCE WRAPS

Steps:

• Mix all ingredients for "cooking sauce" and set aside.
• In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.
• Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.
• Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. THen pour chicken mixture on top of noodles. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves.

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.

PF CHANG'S CHICKEN WRAPS

Steps:

• Whisk rice wine vinegar, siracha, hoisin, sesame oil, soy sauce (or tamari) together in a small dish until well combined and set aside.
• Heat 2 teaspoons of olive oil in large flat-bottom skillet on the stovetop until hot.
• Reduce heat to medium, add onions and sauté until onions become translucent and soft, or about 5 minutes.
• Add garlic and ginger, sauté until fragrant about 2 minutes.
• Add ground chicken to ginger, garlic and onions and break meat apart to separate and incorporate together and cook until chicken is fully cooked, stirring occasionally.
• Add shredded carrots and sauce mixture to cooked meat.
• Stir well, incorporating all flavors together and allow meat and sauce to cook together for 2 to 3 minutes.
• Add chopped green onion and water chestnuts and remove skillet from heat.
• Stir mixture thoroughly and serve in prepared lettuce leaves.
• Serve immediately.

COPYCAT PF CHANG'S CHICKEN LETTUCE WRAPS

Steps:

• Cook ground chicken in a large skillet on the stove top until cooked through.
• Add the olive oil, soy sauce, teriyaki sauce, rice wine vinegar, mushrooms, onion, green onion, water chestnuts, ginger, garlic, salt and pepper, and garlic salt until the onions are tender and clear.
• Continue stirring until everything is fully incorporated and warmed through.
• Remove from heat and serve in lettuce leaves.