P.F.CHANGS LETTUCE WRAPS
Make and share this P.f.changs Lettuce Wraps recipe from Food.com.
Provided by debbies dishes
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Make the special sauce by dissolving the sugar in water in a small bowl.
- Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
- Mix well and refrigerate this sauce until you're ready to serve.
- Combine the hot water with the hot mustard and set this aside as well.
- Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
- Bring oil to high heat in a wok or large frying pan.
- Saute chicken breasts for 4 to 5 minutes per side or done.
- Remove chicken from the pan and cool.
- Keep oil in the pan, keep hot.
- As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
- Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
- When chicken is cool, mince it as the mushrooms and water chestnuts are.
- With the pan still on high heat, add another Tbsp of vegetable oil.
- Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
- Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
- Top with"Special Sauce".
Nutrition Facts : Calories 580.3, Fat 22.6, SaturatedFat 3.1, Cholesterol 68.4, Sodium 2357.6, Carbohydrate 63.5, Fiber 3.1, Sugar 47, Protein 33.6
ACTUAL P.F. CHANG'S LETTUCE WRAP RECIPE-NOT A COPYCAT!
Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy. Recipe courtesy of P.F. Chang's China Bistro. I found this recipe on the official p.f changs website.
Provided by mojoloh
Categories Lunch/Snacks
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soybean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed.
- Let marinate in refrigerator for 2-4 hours.
- Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed.
- Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
- Coat a very hot sauté pan lightly with soybean or vegetable oil.
- Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
- Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
- Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!
- *Fun fact: this recipe can also be done with baby shrimps, fish or beef.
P. F. CHANG'S CHICKEN LETTUCE WRAPS
You can skip the restaurant version and make your own in 20 minutes and I promise you this homemade version tastes better. They're super easy and healthier with so many layers of flavor from the hoisin sauce, soy sauce, chili garlic sauce (reduce if you're sensitive to heat), rice wine vinegar, garlic, ginger, and green onions. I found all the ingredients in the Asian section of my regular grocery store. I've made the recipe using both ground chicken and ground turkey and both were excellent.
Provided by Shana M.
Categories < 30 Mins
Time 25m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 15
Steps:
- To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
- Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
- Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
- Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
- Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.
PF CHANGS LETTUCE WRAPS
This taste just like my favorite dish from PF Chang's. It's a great way to save money when you have that craving. I can't tell the difference.
Provided by Cook 4 fun
Categories Healthy
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Cover mushrooms with boiling water; let stand for 30 minutes, then drain.
- Remove and discard the woody stems and mince the mushrooms. Set aside.
- Mix all ingredients for cooking sauce in a bowl and set aside.
- In a medium bowl, combine the cornstarch, sherry, water, soy sauce, salt, pepper, and chicken.Stir to coat chicken thoroughly. Stir in 1 tsp of peanut or vegetable oil and let sit for 15 minutes to marinate.
- Add 3 tsp to a wok or large skillet over medium high heat. Once oil is rippling add chicken and stir fry for 3-4 minutes. Remove pan and set aside.
- Add the remaining oil to the pan.
- Add ginger, garlic, chiles, and green onions; stir fry for about a minute or so.
- Add the minced mushrooms, bamboo shoots, and water chestnuts and stir fry for an additional 2 minutes.
- Return the chicken and sauce to the pan. Cook until thickened and hot.
- Break cellophane noodles into small pieces, and cover the bottom of a serving dish. Pour the chicken mixture over the noodles. Serve with lettuce leaves for wrapping.
Nutrition Facts : Calories 556.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 109.1, Sodium 921.5, Carbohydrate 69.3, Fiber 3.8, Sugar 5.9, Protein 39.9
LETTUCE WRAPS AS GOOD AS PF CHANG'S
These are a bit of work, but make for a nice, light and healthy dinner. They're drippy and messy, but that makes them even better, in my opinion. :-) I choose to "cut" my lean ground beef with TVP (textured vegetable protein) to cut down on fat and save cash, but 1 full pound of ground beef would work just fine. The sauce is similar to the stuff they whip up tableside at PF Chang's. I like to serve these as a main dish alongside homemade hot and sour soup (I'll post that recipe one of these days) and egg rolls.
Provided by Robyns Cookin
Categories Asian
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse lettuce leaves and pat dry; set aside.
- Combine sauce ingredients. Add a bit of sugar if desired. Set aside.
- Combine raw ground beef with re-hydrated TVP by hand, mixing well.
- In a medium skillet over medium-high heat, saute the meat mixture with onion and garlic.
- When cooked, add the soy sauce, hoisin sauce, ginger, vinegar, and chile paste.
- Stir in the water chestnuts, green onions, and sesame oil. Cook just until the green onions begin to wilt (about 2 minutes).
- Transfer to a serving dish and let each person fill their lettuce leaves and top with sauce.
Nutrition Facts : Calories 237.4, Fat 9.7, SaturatedFat 2.9, Cholesterol 37.3, Sodium 757.7, Carbohydrate 24, Fiber 3, Sugar 8.5, Protein 14.1
PF CHANG'S TOFU LETTUCE WRAPS
So similar to a family favorite, Lali's "PF Chang's Chicken Lettuce Wraps", that my family was more than happy to eat tofu -- always a good sign!
Provided by SAHS7930
Categories Soy/Tofu
Time 1h
Yield 8 wraps, 4 serving(s)
Number Of Ingredients 21
Steps:
- Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
- Cut tofu into tiny cubes (about 1/4" thick) and arrange in a lidded dish to be marinaded. Combine brown sugar, soy sauce and rice vinegar in a small bowl. Pour over tofu. Let sit in the refrigerator for at least an hour; I usually leave it overnight.
- Heat olive oil in a skillet over medium-high heat. Add tofu, water chestnuts, mushrooms, onion, and garlic and cook until vegetables are tender.
- Dissolve 1 Tsp brown sugar in 1 Tsp soy sauce and add to pan. Saute until well mixed and heated through. Spoon mixture into lettuce leaf "bowls".
- For the sauce, combine sugar, water, soy sauce, rice vinegar, ketchup, lemon juice, sesame oil, mustard and garlic in a bowl; pour over lettuce wraps and serve.
Nutrition Facts : Calories 726.1, Fat 27.1, SaturatedFat 3.4, Sodium 4139.6, Carbohydrate 106, Fiber 27.4, Sugar 66.8, Protein 33.3
PF CHANG'S CHICKEN-LETTUCE WRAPS
This is a copycat recipe from PF Chang's China Bistro. We don't have a PF Chang's anywhere near us, and my sister had a craving, so I hunted this one up on the 'net.
Provided by Parrot Head Mama
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Mix all ingredients for "cooking sauce" and set aside.
- In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.
- Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.
- Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the 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. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves.
Nutrition Facts : Calories 629, Fat 20.7, SaturatedFat 3, Cholesterol 98.9, Sodium 858.9, Carbohydrate 61.5, Fiber 3.7, Sugar 7.2, Protein 43
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