P.F. Chang’s Chicken Lettuce Wraps is the most popular item on the menu for good reason with chicken, chestnuts and a delicious sauce, they’re healthy and addicting!
P.F. Chang’s Chicken Lettuce Wraps
P.F. Chang’s Chicken Lettuce Wraps are an integral part of most people’s P.F. Chang’s experience. When you go to the restaurant you’ll see a plate of them on most people’s tables and to me I always order them in spite of how easy they are to make (then I always sort of resent how expensive they are!).
P.F. Chang’s Chicken Lettuce Wraps are unique in that they’re so popular and so healthy at the same time. Most restaurants use cream/butter/cheese/frying to get something to stand out on their menu, but these give you a ton of flavor without resorting to those tricks so they can also be part of your New Year’s resolutions!
There are ingredients here (I’ve listed them below with links) that are unique to Chinese recipes and will add the specific flavors this dish needs to be authentic. I totally understand if you love this dish but don’t want to buy 3-4 bottles of sauce you may not use frequently. I think if you can find a local Asian grocer you’ll be pleasantly surprised how low the prices would be and that the investment in the ingredients is worth it.
Also, if you are considering these purchases and are on the fence I have a ton of recipes that use them if you’d like to look around the site. I have a recipe index for Every Single Panda Express Recipe and many other Copycat and Chinese Food recipes that you could use these ingredients with.
If you’d like to serve these as they are in the restaurant you can purchase and fry up maifun rice sticks, but to keep it easy I skipped that step since it is mostly a garnish.
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Tools/Ingredients Used in the making of these P.F. Chang’s Chicken Lettuce Wraps:
Oyster Sauce: This is a unique flavor and ingredient. If you avoid seafood and want another option I recommend Vegetarian Oyster Sauce (made from mushrooms) but I don’t recommend you swap this out for something else altogether. I know sometimes people recommend Hoisin Sauce as a replacement, it would not give you the authentic flavor here if you do that though.
Mirin: This is Japanese Sweet Cooking Rice Wine and has a unique flavor. If you’re in a pinch and need to swap it out, use white wine sweetened with a bit of sugar (this isn’t an exact science but I would say in a tablespoon of wine, maybe a ½ – 1 teaspoon sugar ratio).
Rice Vinegar: Readily available in almost all grocers these days, this is a great vinegar to keep on hand. It does have a hint of sweetness to it, so don’t replace with any other vinegar except perhaps a red wine vinegar if you absolutely need to.
Maifun Rice Sticks: Those little white rice sticks the P.F. Chang’s Chicken Lettuce Wraps and other menu items are frequently served on. There isn’t a whole lot of flavor in these, but for presentation you fry them for a few seconds then when they rise to the top of the oil you take them out, let them dry and break them into pieces.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Chili Oil: Adds great flavor, but in a pinch you can add sesame oil and just add a bit more Sriracha.
Sriracha: Speak of the devil. You need this in your kitchen, it is the perfect way to add a nice even heat to dishes without a unique chili (like jalapeno or another chili that imparts flavor in addition to heat) or smoky flavor.
Chinese Hot Mustard: Love buying this as a powder so I can keep it in my pantry for infrequent uses or add it as a powder when I’d like to add heat without liquid. This is a pantry item I love having on hand.
- 4 cups to 5 iceberg lettuce
- To make the dipping sauce, add the ingredients (from the sugar to the sriracha) in a small bowl and whisk until fully combined.
- In a large skillet add two tablespoons of oil and brown the chicken in it on medium-high heat.
- When browned remove chicken, add in the rest of the oil and sauté the water chestnuts, straw mushrooms, garlic and scallions for 3-5 minutes.
- Add the chicken back into the skillet along with the soy sauce, mirin, oyster sauce and rice vinegar and stir to coat and combine everything.
- Serve in lettuce cups and top or dip into the dipping sauce as desired.
- If you'd like to serve these as they are in the restaurant you can purchase and fry up maifun rice sticks, but to keep it easy I skipped that step since it is mostly a garnish.