Friday, January 24, 2014

Copycat P. F. Changs Lettuce Wraps

One of my favorite things at P. F. Changs is their lettuce wraps!  This recipe is quick and easy to make and it tastes just like it!  To save time I sometimes use already prepared fresh garlic and ginger.  The brand of Chili Garlic Sauce I use is Lee Kum Kee.  Walmart doesn't carry it, but I found it at Smiths Marketplace.  The original recipe calls for 1/2 can of water chestnuts, but if you like a little more crunch you can add the whole can.  Also, if you like it hotter, add more chili garlic sauce.  I've doubled this recipe and it works great!  

1 lb ground chicken breast
1/2 medium onion, minced
salt & pepper
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled and minced
1 tablespoon sesame oil
2 1/2 tablespoons GF soy sauce
1/2 tablespoon water
1 tablespoon peanut butter
1/2 tablespoon honey
1 tablespoon + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce
dash of fresh pepper
3 green onions, chopped
1/2 - 1, 8-ounce can water chestnuts
1/4 cup peanuts, chopped
iceberg lettuce

Cook chicken & onion in a skillet, stirring often to break up the meat.  Season with salt and pepper.  When chicken is nearly done add in minced garlic and ginger and cook until chicken is no longer pink.

Meanwhile, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper in a microwave safe bowl.  Microwave for 20 seconds and stir until smooth.  Pour into skillet and stir to combine.

Add green onion and water chestnuts into the skillet then cook for 1- 2 minutes until the onions are soft and the water chestnuts are heated through.  Serve with iceberg lettuce leaves.

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