Chicken Lettuce Wraps

I don’t know if you have been to P.F. Chang’s, or even have one near where you are, but if you haven’t had their chicken lettuce wraps you need to make a serious effort to do so immediately. They are mind blowing. I like to order them as my dinner even though they are an appetizer. And don’t even try and ask me for a bite. I’ll bite YOU if you try and take any of mine.

Long before NFT’z started, I started searching for something comparable that I could make at home. It was pretty much the only thing I ever attempted to make. And you know what I discovered? There is nothing comparable.

So, instead of continuing to try and replicate something that truly can’t be matched, I decided to try and make lettuce wraps that were different, but just as good.

I like this version because it is much lighter on the sauce. You still get the amazing flavor and crunch, but you don’t feel as heavy and oily. Oh yeah, and they are as simple as chopping chicken and mixing things in a bowl. Not as easy as sitting down and ordering them, but still pretty easy.

You will need…

2 tablespoons extra virgin olive oil


1 Tablespoon sesame oil


2 boneless skinless chicken breasts, cubed to 1/2″


1 (8 oz.) can sliced water chestnuts drained and minced




1/2 cup mushrooms, minced


1/2 cup green onion, chopped

3 cloves garlic, minced fine


6 large leaves of iceberg lettuce or nappa cabbage

For the Stir-fry Sauce

1 tablespoon soy sauce


1 tablespoon brown sugar


1/2 teaspoon rice wine vinegar

For the Pouring Sauce

1/4 cup sugar


1/2 cup warm water


2 tablespoons tamari or soy sauce


2 tablespoons rice wine vinegar


2 tablespoons ketchup


1 tablespoon lemon juice


1/4 teaspoon sesame oil


1 tablespoon Chinese or Dijon mustard

1 tablespoon red chili flakes or sriracha (if you like spicy… can you guess if I added it?)

2 cloves garlic, minced

Start by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add the soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Whisk together well. Then add in mustard and/or sriracha to taste. Set aside or pop in the refrigerator until ready to use.

When the sauce is done, combine olive oil and sesame oil and add to your wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until almost cooked through.

Right after putting the chicken in, prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

Add another tablespoon of olive oil to the pan, wait one minute, and then add the garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you just prepped.

Stir-fry everything until the mushrooms have cooked, about four minutes and then remove it from the heat.

Serve the chicken by using the lettuce or cabbage as a bowl. Pour the pouring sauce over as desired.

Now nom nom nom.

I now have to go eat something because these pictures and the yoga I just did have made me ravenous.

Love and Beer Floats

Angela