I woke up this morning craving PF Chang’s lettuce wraps. I’d
like to thank my friend J for that. The nearest PF Chang’s is a good 30
minutes away and if you don’t already know me…the kitchen is about the farthest
I’ll go for food. Yes, I am that lazy. So I did a quick Pinterest search &
came up with this copycat recipe. The recipe is pretty easy & super tasty. Despite the long ingredient list, you can
throw this together in about 30-45 minutes.
Ingredients
- 8 dried shiitake mushrooms
- 1 tsp cornstarch
- 2 tsp dry sherry
- 2 tsp soy sauce
- 2 tsp water
- salt and pepper to taste
- 1½ lbs boneless, skinless chicken, chicken breasts,
chopped into bite size pieces
- 5 tbsp vegetable oil
- 1 tsp fresh minced ginger
- 2 cloves garlic, minced
- 2 green onions, minced
- 1 x 8 oz can bamboo shoots, minced
- 1 x 8 oz can water chestnuts, minced
- Chinese crunchy lomein noodles
Sauté Sauce
- 2 tbsp oyster sauce
- 1.5 tbsp water
- 1 tbsp cooking sherry
- 1 tbsp soy sauce
- 1 tbps hoisin sauce
- 2 tps cornstarch
- 1 tsp sugar
- 1 tsp sesame oil
- Butter lettuce leaves, or any preferred lettuce
Instructions
-Cover mushrooms with boiling water, let stand 30 minutes
then drain. Cut and discard woody stems. Mince mushrooms. Set aside.
-Mix all ingredients for cooking sauce in bowl, and set
aside.
-In medium bowl, combine cornstarch, sherry, soy sauce, water,
salt, pepper and chicken.
Stir to coat chicken thoroughly. Stir in 1 tspn oil and let
sit 15 minutes to marinate.
-Heat wok (or large skillet) over medium high heat. Add 3 tbsp
oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
-Add 2 tbsp oil to pan. Add ginger, garlic, and onion; stir
fry about a minute or so.
-Add mushrooms, bamboo shoots and water chestnuts; stir fry
an additional 2 minutes.
-Return chicken to pan. Add sauté sauce to pan. Cook until sauce
thickens.
-Spoon chicken mixture into lettuce leaf and roll.
Maybe this will save you a trip next time you have a ridiculous craving!
-N.
