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Copycat P.F. Chang's Lettuce Wraps Recipe copycat recipe

Copycat P.F. Chang's Lettuce Wraps Recipe

Recreate the iconic P.F. Chang's Chicken Lettuce Wraps at home with this savory, umami-packed appetizer that's been a fan favorite for decades. Tender ground chicken is stir-fried with water chestnuts, mushrooms, and green onions in a rich Asian-inspired sauce, then served in crisp butter lettuce cups. This restaurant copycat delivers the perfect balance of sweet, salty, and savory flavors with a satisfying crunch in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 285
Ingredients Equipment Method

Ingredients
  

For the Sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon oyster sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon sriracha or chili garlic sauce optional, for heat
For the Filling
  • 1 tablespoon vegetable oil
  • 1 pound ground chicken preferably dark meat
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 can water chestnuts 8 oz, drained and finely chopped
  • 8 ounces shiitake mushrooms stems removed, finely diced
  • 4 whole green onions thinly sliced, white and green parts separated
  • 1 head butter lettuce leaves separated and washed
For Serving
  • 2 tablespoons crispy rice noodles optional garnish
  • 1 tablespoon sesame seeds toasted
  • 2 tablespoons fresh cilantro chopped

Equipment

  • large skillet or wok
  • cutting board
  • sharp knife
  • measuring cups and spoons
  • small mixing bowl

Method
 

  1. Prepare the sauce by whisking together the hoisin sauce, soy sauce, rice wine vinegar, oyster sauce, sesame oil, brown sugar, and sriracha in a small bowl until the sugar dissolves completely. Set the sauce aside so the flavors can meld together while you prepare the filling, about 5 minutes.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers and a drop of water sizzles on contact, about 2 minutes. Add the ground chicken and break it apart with a wooden spoon or spatula, cooking until it's no longer pink and begins to brown slightly, about 4-5 minutes.
  3. Push the cooked chicken to the sides of the pan, creating a well in the center. Add the minced garlic and ginger to the center and cook until fragrant and golden, stirring constantly for about 30 seconds to prevent burning.
  4. Add the finely chopped water chestnuts and diced shiitake mushrooms to the pan, stirring everything together with the chicken. Cook for 3-4 minutes until the mushrooms soften and release their moisture, and the water chestnuts become slightly tender while maintaining their signature crunch.
  5. Pour the prepared sauce over the chicken mixture and add the white parts of the sliced green onions. Stir everything together thoroughly, allowing the sauce to coat all the ingredients evenly and simmer for 2-3 minutes until it thickens slightly and becomes glossy.
  6. Remove the pan from heat and stir in the green parts of the sliced green onions, reserving a small amount for garnish. Taste and adjust seasoning if needed, adding more soy sauce for saltiness or brown sugar for sweetness.
  7. Arrange the clean, dry butter lettuce leaves on a serving platter, creating cup shapes that will hold the filling. The leaves should be intact and large enough to hold about 2-3 tablespoons of filling each without tearing.
  8. Spoon the warm chicken mixture into the center of each lettuce cup, being careful not to overfill them. Garnish with toasted sesame seeds, crispy rice noodles, fresh cilantro, and the reserved green onion slices for an authentic P.F. Chang's presentation that's both beautiful and delicious.