P.F. Chang's Chicken Lettuce Wraps 🥬 Copycat Recipe 🥡Tastes Like The Real Deal! 🥠

Whip up this yummy copycat recipe for PF Chang's Chicken Lettuce Wraps. It sounds like a lot, but you'll be glad that you made enough for leftovers!

Feeds 6-8 as a Main dish
Copycat PF Chang’s Chicken Lettuce Wraps
Marinade for Chicken: *Combine below ingredients & set aside
2 teaspoons Cornstarch
4 teaspoons Sherry Wine (a.k.a. Cooking Sherry)
4 teaspoons Water *Use the mushroom H2O if you’re using dried shiitake’s
4 teaspoons Soy Sauce

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Cooking Sauce: *Combine below ingredients & set aside
2 Tablespoons Hoisin Sauce
2 Tablespoons Soy Sauce
2 Tablespoons Sherry Wine
4 Tablespoons Oyster Sauce
4 Tablespoons Water *Use the mushroom H2O if you’re using dried shiitake’s
2 teaspoons Toasted Sesame Oil
1 Tablespoon Sugar
4 teaspoons Cornstarch

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2.75-3 lbs Boneless Skinless Chicken Thighs, Breasts or mix of both, small dice
7-8 Tablespoons Peanut, Vegetable or neutral tasting oil
2-3 teaspoons fresh Ginger, minced
3-4 cloves Garlic, minced
1 bunch green onions, thinly sliced
2 cups Fresh Shiitake Mushrooms (can sub. reconstituted dried shiitake if you can’t get fresh), small dice
1 8oz can Bamboo Shoots, finely chopped
1 8oz can Water Chestnuts, finely chopped

1 2oz package Cellophane Rice Noodles – optional for garnish

Combine Marinade with Chicken & mix well to get all the chicken coated. Add in 1 Tbs of Oil, Mix again & set aside to marinate for 15-20 minutes.

Heat a large wok or saute pan over Medium-High heat. Add in 3 Tbs of oil, then stir fry chicken for about 4 minutes. Set aside. Repeat the same steps if you need to cook the chicken in batches.

When all the chicken is cooked, add 2 Tbs of oil to the pan. Add ginger, garlic & green onions & stir fry for about a minute. Add in mushrooms, water chestnuts & bamboo shoots. Stir fry for a couple more minutes. Add in the chicken, then the cooking sauce. Continue to cook until hot and sauce is thickened- about a minute. Taste and add more of the cooking sauce to your taste.

Serve with Iceberg Lettuce Cups & ramekins of Hot Mustard mixed w/ Soy Sauce, & Sambal to spoon over the lettuce cups.

If you feel so inclined to go full copycat, you can deep fry those dry cellophane rice noodles in oil in small batches until they puff up & get crispy. They’re ready in 5-10 seconds.
Drain on paper to absorb the excess oil, then scrunch them up into manageable pieces & top your Chicken Lettuce Wraps with them & dig in!

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