We love when we run into a copycat restaurant recipe that tastes close, or even better then the original. It gives you that sense of accomplishment, well, at least to us it does. Like our homemade Chick fil a sauce that taste identical to the original, or our Zuppa Toscana, which in my opinion tastes better then the Olive Gardens version.
Anyway, these copycat version of P.F. Chang’s Asian Chicken Lettuce Wraps are so yummy and such a great weeknight dish to whip up for your family, or to impress your friends and family with your cooking skills. I am sure you have all tried these lettuce wraps at the restaurant, and maybe have made your own version. But this version is just as good and is super flavorful.
The ground up chicken is cooked with an assortment of spices and sauces, and then when dished into a perfectly crispy lettuce leaf, it is topped with a sweet a sour chili sauce which is finger licken’ good! I would even venture to say that this meat mixture would taste awesome on a salad, or even a taco shell!
Okay, okay, lets not get to crazy here. But just know that you are gonna love this dinner dish and will want to make it again and again! We love how equally delicious and easy these Asian Chicken Lettuce Wraps are to make, and how it will make everyone at the dinner table’s bellies happy! Make sure to comment bellow if you are excited to make this dinner!
Asian Chicken Lettuce Wraps
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Loading...These Asian Chicken Lettuce Wraps are cooked with an assortment of spices and sauces, and then dished into a perfectly crispy lettuce leaf with a sweet a sour chili sauce! Yum!
Ingredients
- 2 lb ground chicken breast
- 1/2 cup carrots, finely chopped
- 1/2 cup mushrooms, finely chopped
- 4 cloves garlic, finely chopped
- 2 TBLS olive oil
- Marinade:
- 3 TBLS soy sauce
- 2 TBLS oyster sauce
- 1/2 tsp salt or to taste
- 1 TBLS rice wine vinegar
- 1 tsp sugar
- 2 tsp cornstarch
- 2 green onion stalks, finely chopped
- 1/4 tsp ground pepper
- 1 iceberg lettuce head or butter lettuce head
- Hoisin Dipping Sauce:
- 3 TBLS hoisin sauce
- 1/2 tsp sriracha chili sauce
- 1 TBLS warm water
- Sweet Chili Sauce:
- 4 TBLS sweet chili sauce
- 1/4 cup chopped cilantro
- 1/2 TBLS lime juice
Instructions
Mix the ground chicken, carrots, and mushrooms with all the Marinade ingredients. Set aside for 15 minutes.
Mix the dipping sauces and set aside.
Heat up a wok or pan and add the olive oil.
Cook the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form into nice small pieces.
Continue to stir-fry until the chicken is cooked. Dish out and set aside.
Carefully peel off the lettuce leaves from the lettuce head. Be careful not to break the leaves.
Scoop up a big spoonful of chicken and place it in the middle of a lettuce leaf and drizzle hoisin sauce on top. Dip into the sweet chili sauce. Enjoy!
Notes
1. You can add a few more ingredients to your dish if desired. Some example are water chopped chestnuts, chopped cashews for garnishing, chopped ginger, etc. --- 2. If you don't have ground chicken, place up chopped chicken breast or thighs into your blender, and blend until smooth and pasty. Then continue to cook chicken according to directions. --- 3. We cooked our chicken in a wok, but a regular non stick pan will work perfect too. --- 4. If you would like to or have the time to let the chicken marinate longer then do it! Just place in the fridge covered until ready to cook. --- 5. If the hoisin sauce it a little bit too thick, dilute with a little water until you are able to drizzle it on top without clumping.
