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.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
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.
ALMOST-FAMOUS CHICKEN LETTUCE WRAPS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
- Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
- Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul
CHICKEN LETTUCE WRAPS LIKE PF CHANGS - COPYCAT
I LOVE PF Changs Lettuce Wraps, but we live a long distance from the nearest of their restaurants. When I start craving their lettuce wraps, I make this copycat recipe, and my husband says they are even better than Changs. You be the judge. They are a little work, but well worth the effort. Note: I took the cellophane, heated about an inch of oil in a skillet, got it hot, tested it with a few crumbs of noodles to see if it would sizzle, and then dropped the noodles in. They crisp up very fast. I drained on papertowels and then mixed in with the other recipe,
Provided by BamaKathy
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- (If you used dried mushrooms, cover mushrooms with boiling water, let stand 30 minutes then drain.) Cut and discard woody stems from mushrooms. Mince mushrooms. Set aside.
- Mix all ingredients for cooking sauce in bowl, and set aside.
- In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoons 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. Remove from pan and set aside.
- Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired. I leave these out), 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 mixed cooking sauce to 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. Spoon into lettuce leaf and roll.
Nutrition Facts : Calories 403.1, Fat 21.8, SaturatedFat 4.3, Cholesterol 97.8, Sodium 596.2, Carbohydrate 30.5, Fiber 3.2, Sugar 6.5, Protein 22.8
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
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- 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.
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