Wednesday, October 1, 2008

Chicken Lettuce Wraps

We had these last night. They're not as good as the real P.F. Chang's Lettuce Wraps, but still yummy! We think so, anyways! The recipe seems really long and tedious, but it actually isn't too bad. I'm also adding my changes and/or recommendations in red. There are a few ingredients that you may not have (at least I didn't), but once you buy them, you'll have enough to make them several times. You can find the hot mustard, garlic chile paste & seasme oil in the Asian Food isle.

3 TB. oil
2 boneless skinless chicken breasts (I would double the chicken if you plan to feed more than 2 0r 3 or want leftovers)
1 c. water chestnuts
2/3 c. mushrooms
3 TB. chopped onions (We like onions so I used almost a whole onion)
1 tsp. minced garlic (used 2 fresh cloves; you could probably add more if you wanted)
4-5 leaves iceberg lettuce

Special Sauce
1/4 c. sugar (I used 1/8 c.; first time I made these, we thought it was way to sweet so I halfed it this time, much better for us)
1/2 c. water
2 TB. soy sauce
2 TB. rice wine vinegar
2 TB. ketchup
1 TB. lemon juice
1/8 tsp. sesame oil
1 TB. hot mustard
2 tsp. water
1-2 tsp. garlic chile paste

Stir Fry Sauce
2 TB. soy sauce
2 TB. brown sugar
1/2 tsp. rice wine vinegar

Make the special sauce by combining everything except the hot mustard, 2 tsp. water & garlic chile paste. Mix well and refrigerate until ready to serve.

Combine the 2 tsp water with the hot mustard and set this aside also. Eventually you'll add the desired amount mustard and garlic chile paste to the sauce. (I actually combined everything instead of doing it seperately. It wasn't too hot for us, and Jed actually ended up adding more to the sauce)

Bring oil to high heat in wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or until done. (I would recommend cutting the breasts into smaller sizes or using tenders, that way they get done in the middle before burning on the outside!) Remove chicken from pan and let cool. Keep the oil in the pan hot.

While the chicken is cooling, mince water chestnuts, mushrooms, and onions to about the size of small peas. Prepare the stir fry sauce by mixing together in a small bowl. When chicken is cool, cut up the same size as the other veggies.

Add one TB of oil to the hot pan. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add stir fry sauce and saute the mixture for a couple minutes.

Serve in lettuce "cups" topped with "Special Sauce"

Here's Jed demonstrating the art of making a lettuce wrap!


Amy said...

We love PF Changs. This looks great.

Marsha said...

Never had these, but they look fun to try!