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the copycat PF Chang's chicken lettuce wraps on a plate.
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4.85 from 13 votes

Copycat PF Chang's Chicken Lettuce Wraps

Recreate the famous restaurant appetizer at home! Asian-spiced chicken stir-fried with vegetables and served in fresh lettuce cups for a delicious low-carb option.
Course Main Course
Cuisine Chinese
Keyword Chicken Lettuce Wraps, Copycat recipe, PF Changs
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 619kcal
Author Stephanie Manley

Ingredients

Cooking Sauce

  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sherry or red wine
  • 2 tablespoons oyster sauce
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch

Marinade

  • 1 teaspoon cornstarch
  • 2 teaspoons sherry or red wine
  • 2 teaspoons water
  • 2 teaspoons soy sauce

Filling

  • 1 1/2 pounds boneless skinless chicken breasts
  • 5 tablespoons vegetable oil or peanut oil
  • 1 teaspoon minced ginger
  • 2 teaspoons minced garlic
  • 1/2 cup minced green onions
  • 1 cup minced shiitake mushrooms
  • 8 ounces minced bamboo shoots
  • 8 ounces minced water chestnuts

Serving

  • 6 ounces Chinese cellophane noodles prepared according to package directions
  • 1 head iceberg lettuce washed and leaves taken off the head but left whole

Instructions

Cooking Sauce

  • Mix all the ingredients for the cooking sauce and set aside.

Marinade and Filling

  • In a medium bowl, combine the marinade ingredients and mix well.
  • Add the chicken and stir to coat thoroughly.
  • Stir in 1 teaspoon oil and let it sit for 15 minutes.
  • Remove the chicken from the bowl and chop into smaller pieces.
  • Heat a wok or large skillet over medium-high heat. Add 3 tablespoons oil.
  • When the oil is hot, add the chicken and stir-fry for about 3 to 4 minutes. Remove the chicken from the pan and set aside.
  • Add 2 tablespoons oil to the pan. When it is hot, add the ginger, garlic, and green onions, and stir-fry for a minute or so.
  • Add the mushrooms, bamboo shoots, and water chestnuts, and stir-fry for an additional 2 minutes.
  • Return the chicken to the pan along with the cooking sauce. Cook until thickened and hot.

Serving

  • Break the cooked cellophane noodles into small pieces and cover the bottom of a serving dish with them.
  • Scoop the chicken mixture on top of noodles.
  • Serve the lettuce leaves alongside, allowing everyone to take what they want, individually spooning the filling into the lettuce leaves and rolling them up like a burrito.

Video

Recipe Tips

The key to restaurant-quality lettuce wraps is chopping everything uniformly small. This ensures each bite has all the flavors and makes the wraps easier to eat. For authentic texture, don't skip the water chestnuts or cellophane noodles. If serving as an appetizer, choose smaller butter lettuce leaves to control portion size. For a main course, larger iceberg lettuce cups allow for heartier servings.

Nutrition

Calories: 619kcal | Carbohydrates: 60g | Protein: 41g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 108mg | Sodium: 961mg | Potassium: 1147mg | Fiber: 5g | Sugar: 9g | Vitamin A: 850IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 3.4mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!