Archive for February, 2014

PF Chang’s Copy Asian Lettuce Wraps

February 17, 2014

Pretty good. Needs dipping sauce. Definitely need to serve alongside fried rice to give it something else.

Serves: 6-8 lettuce wraps

1 tablespoon sesame oil
1 pound ground chicken
1 large onion, chopped
2 tablespoons garlic, minced or pressed
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons fresh ginger, minced
1 tablespoon rice wine vinegar
3 teaspoons sriracha sauce
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 small bunch green onions, sliced
2 teaspoon sesame oil
salt to taste
Iceberg, Bibb or butter lettuce leaves, rinsed and drained
Soy sauce, hoisin, spicy mustard sauce for dipped (optional)
Roasted peanuts, chopped (optional)
Fried mung bean noodles (optional)

In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground chicken and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef). Remove from heat.
Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated.
Fold in water chestnuts, green onion, sesame oil, and peanuts, if desired. Salt to taste.
Serve on a bed of fried mung bean noodles, if desired, in a lettuce leaf and top with hoisin, soy sauce, or spicy mustard.