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P.F. Chang's Copycat Lettuce Wraps
Makes 4 servings
Ingredients
1
lb
ground chicken
1/3
cup
1/2 can water chestnuts, drained and diced
1/2
cup
mushrooms
diced
1
tbsp
sesame oil
1
cup
P.F. Chang's Sesame or Teriyaki sauce
divided
1
head butter lettuce
leaves pulled apart
1/2
cup
green onions
diced
1/2
cup
carrots
julienned or shredded
1 1/2
cups
cooked jasmine rice
for serving
1/2
cup
crispy rice noodles
for serving
For the crispy rice noodles:
1/2
package
4oz Thai Rice Noodles
1
cup
vegetable oil
for frying
pinch
of salt
Instructions
Heat a large skillet over medium heat, spray with non stick spray, and add ground chicken.
Cook until browned, breaking apart and crumbling. Drain any excess fat and then add sesame oil.
Add diced mushrooms and water chestnuts and cook for about 4 minutes until soft.
Now pour in 1/2 cup of the sauce. I like to use P.F. Chang's Sesame or Teriyaki bottled sauce.
Mix well and heat for another 2 minutes.
Remove from heat and add chicken mixture to a serving plate.
Add lettuce leaves, green onions, carrots and rice to a platter along with a bowl of crispy rice noodles and the remaining 1/2 cup of sauce.
Let everyone assemble their own lettuce wraps with the plated ingredients. Enjoy!
For the crispy rice noodles:
Break the rice noodles in half or thirds.
Heat a small pot over medium heat and add oil.
Add a handful of noodles at a time to the oil and fry until they puff up, about 5 seconds. Don't let them get brown or burn.
Scoop out with a slotted spoon and add to a paper towel lined plate to drain.
Repeat with remaining noodles until all are fried.
Sprinkle on salt and add to a bowl to serve as a lettuce wrap topping (or snack).