Recipe: Chicken Lettuce Wraps... *better* than P.F. Chang's!
I know, I know, I make a bold statement but, take it from someone who's husband will ONLY eat The Chicken Lettuce Wraps at P.F. Chang's and who eats them weekly, I know he meant it when he said to me last week; "These are better than P.F. Chang's!". :)
Give them a try, you won't be disappointed, I promise!
A head of Iceburg Lettuce
Filling
1lb ground chicken
1 cup water chesnuts, minced
2/3 cup mushrooms, minced
1 teaspoon garlic, minced
1/4 cup onion, minced
1 tablespoon vegetable oil
Stir Fry Sauce
2 tablespoons soy sauce
1/2 teaspoons rice wine vinegar
2 tablespoons brown sugar
Special Sauce to pour over filling or dip wraps in (you don't HAVE to have it)
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard powder (Asian Aisle)
2 teaspoons water
2 teaspoons garlic & red chili paste
Dissolve the 1/4 cup sugar into the 1/2 cup of warm water and place into a small mixing bowl. Then, add in soy sauce, vinegar, ketchup, lemon juice and sesame oil. Combine hot mustard powder with 2 teaspoons of water to make a paste and mix into the other ingredients. Then, add in the garlic & red chili paste. Set this sauce aside.
In another small bowl, combine the stir fry ingredients and set aside.
Using your food processor, mince up onions and then, mushrooms and then, water chestnuts. Combine these ingredients AFTER you've minced them separately and set aside.
In a large skillet, place the vegetable oil in and set over MEDIUM-HIGH heat. Carefully add in ground chicken and break it up and brown until cooked through, about 10-12 minutes. Remove the chicken from the pan. Leaving the pan over MEDIUM-HIGH heat, add in the mushroom mixture and saute 5-6 minutes. Then, add back in the chicken, add the garlic, and pour the stir fry sauce over it all. Saute another 3-4 minutes.
Serve chicken filling in a bowl with lettuce "cups" on the side and a small bowl of the Special Sauce. Enjoy!!!
Give them a try, you won't be disappointed, I promise!
Recipe: Chicken Lettuce Wraps
A head of Iceburg Lettuce
Filling
1lb ground chicken
1 cup water chesnuts, minced
2/3 cup mushrooms, minced
1 teaspoon garlic, minced
1/4 cup onion, minced
1 tablespoon vegetable oil
Stir Fry Sauce
2 tablespoons soy sauce
1/2 teaspoons rice wine vinegar
2 tablespoons brown sugar
Special Sauce to pour over filling or dip wraps in (you don't HAVE to have it)
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard powder (Asian Aisle)
2 teaspoons water
2 teaspoons garlic & red chili paste
Dissolve the 1/4 cup sugar into the 1/2 cup of warm water and place into a small mixing bowl. Then, add in soy sauce, vinegar, ketchup, lemon juice and sesame oil. Combine hot mustard powder with 2 teaspoons of water to make a paste and mix into the other ingredients. Then, add in the garlic & red chili paste. Set this sauce aside.
In another small bowl, combine the stir fry ingredients and set aside.
Using your food processor, mince up onions and then, mushrooms and then, water chestnuts. Combine these ingredients AFTER you've minced them separately and set aside.
In a large skillet, place the vegetable oil in and set over MEDIUM-HIGH heat. Carefully add in ground chicken and break it up and brown until cooked through, about 10-12 minutes. Remove the chicken from the pan. Leaving the pan over MEDIUM-HIGH heat, add in the mushroom mixture and saute 5-6 minutes. Then, add back in the chicken, add the garlic, and pour the stir fry sauce over it all. Saute another 3-4 minutes.
Serve chicken filling in a bowl with lettuce "cups" on the side and a small bowl of the Special Sauce. Enjoy!!!
Comments
Post a Comment