P.F. Chang's Chicken Lettuce Wraps
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 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
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.