Have I got an AWESOME copycat recipe for you! If you’ve ever been to P.F. Chang’s, then you’ve probably had their Chicken Lettuce Wraps. Seriously, I could make these appetizers my entire dinner! These things are like crack – I just can’t get enough! This recipe took a number of tries to get it right, but finally – an amazing dish that’s even better when made at home! 
Last week my husband’s father and brother visited from Europe. The last time my brother-in-law came to visit, I made Chicken Lettuce Wraps and they were a huge hit! The chicken had a wonderful umami flavor, the lettuce was light and crispy, the rice sticks crunchy, and the Chinese hot mustard combined with the dipping sauce to provide a nice heat. My brother-in-law liked it so much, I mentioned that I would soon post the recipe on my blog – that was last summer. So, when he came to visit recently, he had barely stepped in the door with his bags when he said, “I have a bone to pick with you.” 
I had every intention of posting this recipe sooner – it is, after all, one of my favorites. It’s just that there was always another dish I felt needed to be posted at the time; either to better compliment the current season or to complete a type of dish I felt was lacking in my blog. Either way, this post is long overdue. 
Apparently after returning to Europe last summer, my brother- and sister-in-law were charged with hosting a dinner party. My brother-in-law said he was very excited because he knew exactly what to make. He went onto my blog and….the recipe wasn’t there. He had to, as he described, ‘resort’ to an alternative one he found online; to which he said wasn’t nearly as good (thank you for that). Well, Spring is just around the corner and so are all those fantastic dishes that often accompany warmer weather. This is a recipe that is definitely worth the wait! 
- Stir Fry Sauce
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoon brown sugar
- 1 tablespoon Chinese hot mustard, plus extra for serving
- 1 teaspoon cornstarch
- Rice Stick Topping
- Canola oil for frying, plus more for sautéing
- 2 ounces Maifun rice sticks (the thin kind), pulled apart
- Lettuce Wraps
- 1 pound ground chicken
- kosher salt
- black pepper
- 1 cup water chestnuts, diced
- 8 Shiitake mushroom caps, diced
- 3 green onions, thinly sliced
- 1 large garlic clove, minced
- 1 head iceberg lettuce
- Asian Red Pepper Dipping Sauce, for serving
- To prepare the stir fry sauce, mix the soy sauce, rice vinegar, sesame oil, sugar, Chinese hot mustard, and cornstarch in a medium bowl. Stir until the ingredients are incorporated and set aside.
- In a cast iron or heavy-bottom pan, add approximately a ¼-inch of oil and heat to 350 degrees F. Test the temperature by dropping a few rice sticks into the oil – if they puff up right away, the oil is ready. Gently drop a handful of the rice sticks (pulled apart) into the oil, quickly flip them once they have puffed – it will only take seconds for them to cook. Remove the rice sticks and allow them to drain on a paper towel. Continue cooking the remaining rice sticks in this fashion.
- In a large pan over medium-high heat, add a tablespoon of canola oil. Add the ground chicken and sauté until cooked through. Season with salt and pepper to taste. Remove the chicken and set aside.
- Reheat the pan you used to cooked the chicken, adding another tablespoon of oil. Add the garlic, green onions, water chestnuts, and mushrooms. Sauté for approximately 3 minutes. Add the chicken and stir fry sauce. Toss to incorporate and remove from heat.
- Gently pull off the leaves of the lettuce and serve with the chicken, crispy rice sticks, dipping sauce, and extra Chinese hot mustard. Enjoy!
Looks divine! I’ve been craving chicken lettuce wraps – I’m going to give your recipe a whirl!
I hope they satisfy your craving – let me know how they turn out. Enjoy!
This looks amazing! I love lettuce wraps, they remind me of laap 🙂