Copycat P.F. Chang’s Lettuce Wraps Recipe

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Recipes.net Team May 29, 2020

Cooked in a flavorful Hoisin and soy sauce and filled with chicken, mushrooms, and more. It makes this lettuce wrap recipe is truly a simple gourmet dish.

How To Make Copycat P.F. Chang’s Lettuce Wraps

  • 1 1/2 lbs. boneless skinless chicken (minced)
  • 8 dried shiitake mushrooms
  • 1 pkg cellophane Chinese rice noodles (fried in oil for a minute or two (until they puff up))
  • 1 tsp. cornstarch
  • 2 tsp. dry sherry
  • 2 tsp. water
  • salt
  • pepper
  • 5 tbsp. oil
  • 1 tsp. fresh ginger (minced )
  • 2 cloves garlic (minced)
  • 2 green onions (minced)
  • 2 small dried chilis (optional)
  • 8 oz. bamboo shoots (or 1 can, minced)
  • 8 oz. water chestnuts (or 1 can, minced)
  • Iceberg lettuce "C" leaves ( OR Bibb lettuce leaves or other leaf lettuce)

Cooking Sauce:

  • 1 tbsp. Hoisin sauce
  • 1 tbsp. soy sauce
  • 1 tbsp. dry sherry
  • 2 tbsp. oyster sauce
  • 2 tbsp. water
  • 1 tsp. sesame oil
  • 1 tsp. sugar
  • 2 tsp. cornstarch
  1. Cover mushrooms with boiling water, let stand 30 minutes then drain.
  2. Cut and discard woody stems.
  3. Mince mushrooms. Set aside.
  4. Mix all ingredients for cooking sauce in bowl, and set aside.

  5. In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper, and chicken.
  6. Stir to coat chicken thoroughly.
  7. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
  8. Heat wok or large skillet over medium high heat.
  9. Add 3 tbsp. oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
  10. Add 2 tbsp. oil to pan.
  11. Add ginger, garlic, chilis (if desired), and onion; stir fry about a minute or so.
  12. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
  13. Return chicken to pan.
  14. Add mixed cooking sauce to pan.
  15. Cook until thickened. and hot.
  16. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them.
  17. Then pour chicken mixture on top of noodles.
  18. Spoon into lettuce leaf and roll.

How To Make Copycat P.F. Chang's Lettuce Wraps

0 from 0 votes
Prep: 20 mins
Cook: 40 mins
Total: 1 hr
Serves:
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Ingredients

  • 1 1/2 lbs. boneless skinless chicken , minced
  • 8 dried shiitake mushrooms
  • 1 pkg cellophane Chinese rice noodles, fried in oil for a minute or two (until they puff up)
  • 1 tsp. cornstarch
  • 2 tsp. dry sherry
  • 2 tsp. water
  • salt
  • pepper
  • 5 tbsp. oil
  • 1 tsp. fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 green onions, minced
  • 2 small dried chilis, optional
  • 8 oz. bamboo shoots, or 1 can, minced
  • 8 oz. water chestnuts, or 1 can, minced
  • Iceberg lettuce "C" leaves, OR Bibb lettuce leaves or other leaf lettuce

Cooking Sauce:

  • 1 tbsp. Hoisin sauce
  • 1 tbsp. soy sauce
  • 1 tbsp. dry sherry
  • 2 tbsp. oyster sauce
  • 2 tbsp. water
  • 1 tsp. sesame oil
  • 1 tsp. sugar
  • 2 tsp. cornstarch

Instructions

  1. Cover mushrooms with boiling water, let stand 30 minutes then drain.
  2. Cut and discard woody stems.
  3. Mince mushrooms. Set aside.
  4. Mix all ingredients for cooking sauce in bowl, and set aside.

  5. In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper, and chicken.
  6. Stir to coat chicken thoroughly.
  7. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
  8. Heat wok or large skillet over medium high heat.
  9. Add 3 tbsp. oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
  10. Add 2 tbsp. oil to pan.
  11. Add ginger, garlic, chilis (if desired), and onion; stir fry about a minute or so.
  12. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
  13. Return chicken to pan.
  14. Add mixed cooking sauce to pan.
  15. Cook until thickened. and hot.
  16. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them.
  17. Then pour chicken mixture on top of noodles.
  18. Spoon into lettuce leaf and roll.
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