P.F. Chang’s-Style Lettuce Wraps

Ingredients

For the Dipping Sauce

• 1/4 cup low-sodium soy sauce
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons sugar
• 2 teaspoons chili garlic sauce

For the Lettuce Wraps

• 1.5 lbs ground chicken
• 1 cup water chestnuts, roughly chopped
• 1 cup rehydrated shiitake mushrooms, roughly chopped
• 2 tablespoons oyster sauce
• 2 tablespoons mushroom dark soy sauce
• 2 tablespoons Shaoxing wine
• 2 tablespoons sugar
• 1/2 teaspoon white pepper
• 2 teaspoons fresh minced garlic
• 1/4 cup scallion whites, chopped
• 2 teaspoons toasted sesame oil
• 1 head iceberg lettuce, separated into cups
• Crispy rice sticks, for serving

First, Prep the Components

This dish comes together quickly, so prep everything before you start.

If you are using dried shiitake mushrooms, rehydrate them in hot water for about 30 minutes, then squeeze out the excess liquid and roughly chop them. Roughly chop the water chestnuts as well.

In a small bowl, whisk together all the dipping sauce ingredients until the sugar is dissolved. Set it aside.

In another small bowl, whisk together the main sauce ingredients for the stir-fry: the oyster sauce, mushroom dark soy sauce, Shaoxing wine, sugar, and white pepper.

Next, Cook the Filling

Heat a large wok or skillet over high heat until it is very hot. Add 1-2 tablespoons of neutral oil.

Add the ground chicken to the hot wok and cook, breaking it up with a spatula or potato masher, until it is cooked through and broken down into very small bits.

Add the chopped shiitake mushrooms and water chestnuts to the wok and continue to stir-fry for another 2-3 minutes.

Add the minced garlic and chopped scallion whites and stir-fry for about 30 seconds until fragrant.

Finally, Sauce and Serve

Pour the prepared stir-fry sauce over the chicken mixture. Stir-fry for about a minute, until the sauce has been completely absorbed by the chicken and the mixture is glossy.

Turn off the heat and stir in the toasted sesame oil.

To serve, place a bed of crispy rice sticks on a platter and top with the hot chicken filling. Serve immediately with the cold iceberg lettuce cups and the prepared dipping sauce on the side.

P.F. Chang’s-Style Lettuce Wraps

prep time:15 minutes mins

cook time:15 minutes mins

total time:30 minutes mins

These lettuce wraps work because of the contrast – hot, savory ground chicken with crunchy water chestnuts against cold, crisp iceberg lettuce. The filling gets broken down super fine, almost like a meat paste, and the mushroom dark soy sauce is what gives it that specific umami depth.

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Ingredients

For the Dipping Sauce

• ▢ 1/4 cup low-sodium soy sauce
• ▢ 3 tablespoons unseasoned rice vinegar
• ▢ 2 tablespoons sugar
• ▢ 2 teaspoons chili garlic sauce

For the Lettuce Wraps

• ▢ 1.5 lbs ground chicken
• ▢ 1 cup water chestnuts roughly chopped
• ▢ 1 cup rehydrated shiitake mushrooms roughly chopped
• ▢ 2 tablespoons oyster sauce
• ▢ 2 tablespoons mushroom dark soy sauce
• ▢ 2 tablespoons Shaoxing wine
• ▢ 2 tablespoons sugar
• ▢ 1/2 teaspoon white pepper
• ▢ 2 teaspoons fresh minced garlic
• ▢ 1/4 cup scallion whites chopped
• ▢ 2 teaspoons toasted sesame oil
• ▢ 1 head iceberg lettuce separated into cups
• ▢ Crispy rice sticks for serving

Instructions

• Mix soy sauce, rice vinegar, sugar, and chili garlic sauce for dipping sauce. Set aside.
• Combine oyster sauce, mushroom soy sauce, Shaoxing wine, sugar, and white pepper in a bowl.
• Heat wok over high heat. Add oil.
• Cook ground chicken until crumbled and cooked through.
• Add water chestnuts and mushrooms, stir-fry 2-3 minutes.
• Add garlic and scallions, cook 30 seconds.
• Pour sauce over chicken mixture, stir-fry 1 minute until absorbed.
• Stir in sesame oil.
• Serve hot filling over crispy rice sticks with lettuce cups and dipping sauce.

Notes

Rehydrate dried shiitake mushrooms in hot water for 30 minutes before chopping. Prep all ingredients before cooking.