Who doesn't love the lettuce wraps at PF Changs restaurants? What do I not love? The $8.00 price tag. So, since I'm not willing to pay that price as many times as I would like to eat the lettuce wraps I concluded that I need to make them myself. Personally I find these just as satisfying as the ones at PF Changs especially since I don't like mushrooms and there is no way to order it without mushrooms and its very difficult to pick them out. Lettuce wraps are also incredibly easy to make yourself, so lets have a go!
Chicken lettuce wraps
3 boneless, skinless chicken thighs
*Note on ginger
1/2 cup diced onion
2 stalks celery, diced
1 can waterchesnuts, diced
*1/2 cup diced mushrooms
Sauce
3 cloves garlic, minced
1/2 tsp freshly grated ginger *see note
4 tbs soy sauce
2 tsp corn starch
2 tbs water
1 tbs sugar
Oil for frying
Dice the chicken, onion, celery, waterchesnuts and mushrooms if using. In a wok over medium high heat, add enough oil to just coat the bottom of the wok. When the oil is hot add the diced ingredients and cook until the outside is cooked. Add the sauce and cook until thickened and chicken is cooked all the way through. Because the pieces are so small it will only take about 5-7 minutes to cook fully. If there is not enough liquid then you can add water 1 tbs at a time.
To prepare the lettuce, leaves chop the head in half through the stem. Remove the stem piece by cutting diagonally on each side of the stem to create a V shape. To separate the leaves, start from the stem side and gently remove each layer one at a time.
I serve the wraps with a basic pot sticker type sauce, I haven't perfected the one they use at PF Changs mainly because I rarely go. The sauce I use is 1 part rice vinegar to 2 parts soy sauce and Sambal Oelek to taste.
*Note on ginger
Grating fresh ginger can be a chore because it is so fiberous but is an easier way! First, take a piece of fresh ginger and using the back of a butter knife, gently scrape off the thin skin. Place the ginger in a freezer bag and freeze until needed. The ginger will keep for several months in the freezer. When you are ready to use the ginger, pull it out and grate it with a microplane
while it is still frozen. Ice crystals form inside the ginger when frozen so when grating it creates a powdery substance much like fluffy snow. The initial volume is deceptive. As the ginger thaws it will shrink down by about half, so you need to grate about twice as much as the recipe calls for in order for it to be correct.
while it is still frozen. Ice crystals form inside the ginger when frozen so when grating it creates a powdery substance much like fluffy snow. The initial volume is deceptive. As the ginger thaws it will shrink down by about half, so you need to grate about twice as much as the recipe calls for in order for it to be correct.
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