Pfchangs Lettuce Wraps Recipes

PF CHANGS LETTUCE WRAPS

Steps:

• Cover mushrooms with boiling water; let stand for 30 minutes, then drain.
• Remove and discard the woody stems and mince the mushrooms. Set aside.
• Mix all ingredients for cooking sauce in a bowl and set aside.
• In a medium bowl, combine the cornstarch, sherry, water, soy sauce, salt, pepper, and chicken.Stir to coat chicken thoroughly. Stir in 1 tsp of peanut or vegetable oil and let sit for 15 minutes to marinate.
• Add 3 tsp to a wok or large skillet over medium high heat. Once oil is rippling add chicken and stir fry for 3-4 minutes. Remove pan and set aside.
• Add the remaining oil to the pan.
• Add ginger, garlic, chiles, and green onions; stir fry for about a minute or so.
• Add the minced mushrooms, bamboo shoots, and water chestnuts and stir fry for an additional 2 minutes.
• Return the chicken and sauce to the pan. Cook until thickened and hot.
• Break cellophane noodles into small pieces, and cover the bottom of a serving dish. Pour the chicken mixture over the noodles. Serve with lettuce leaves for wrapping.

P.F.CHANGS LETTUCE WRAPS

Steps:

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

ACTUAL P.F. CHANG'S LETTUCE WRAP RECIPE-NOT A COPYCAT!

Steps:

• Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soybean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed.
• Let marinate in refrigerator for 2-4 hours.
• Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed.
• Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
• Coat a very hot sauté pan lightly with soybean or vegetable oil.
• Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
• Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
• Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!
• *Fun fact: this recipe can also be done with baby shrimps, fish or beef.

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.