Name: P.F. Chang's Chicken Lettuce Wraps
Ingredients: 8 dried shiitake mushrooms; 1 teaspoon cornstarch; 2 teaspoon dry sherry; 2 teaspoon soy sauce; 2 teaspoon water; Salt and pepper; 1 1/2 pound boneless skinless chicken breasts; 5 tablespoon vegetable oil; 1 teaspoon fresh ginger, minced; 2 cloves garlic, minced; 2 green onions, minced; 2 small dried chiles (optional); 8 ounce can bamboo shoots, minced; 8 ounce can water chestnuts, minced; 1 package Chinese rice noodles, prepared according to package; Iceberg lettuce leaves

P.F. Chang's Chicken Lettuce Wraps

4 Comments

This iconic dish became a copycat at many restaurants during the low-carb craze. Try this version from the restaurant that started it all. These chicken wraps are quick and easy and can be made as an appetizer or main course.

Ingredients

8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
2 teaspoons water
Salt and pepper
1 1/2 pound boneless skinless chicken breasts
5 tablespoons vegetable oil
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
2 green onions, minced
2 small dried chiles (optional)
8 ounces can bamboo shoots, minced
8 ounces can water chestnuts, minced
1 package Chinese rice noodles, prepared according to package
Iceberg lettuce leaves

Instructions

Cooking Sauce:

1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to 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. Spoon into lettuce leaf and roll.

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Master Editor

Feb 07, 2011

Hello marneel, Sorry about the confusion. This recipe was not supposed to have any serving size designated for it, I've updated the recipe to reflect that. My best educated guess would say this serves about 8, but it all depends on how much you add to the lettuce wrap. Hope that helps. Thanks for the feedback!

marneel 6513180

Feb 05, 2011

The recipe says it serves 1. Look just above the ingredients.

rgmacy 1732071

Apr 15, 2012

Using 1-1/2 lbs of chicken, this would serve approximately 6-8 people. It would be too much for 1 serving.

phlashhyahoocom

Jan 20, 2010

There is no nutritional breakdown for this meal and it also does not say how many this recipe will feed.