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P.F. Chang's Chicken in Soothing Lettuce Wraps (Top Secret Restaurant Recipes 2)

SPECIAL SAUCE
  • 1/4 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sesame oil
  • 1 tablespoon Chinese hot mustard powder (you can use the kind that comes already prepred in the bottle so you don't have to add water)
  • 2 teaspoons water
  • 1 to 3 teaspoons chili garlic sauce
STIR FRY SAUCE
  • 2 tablespoons soy sauce
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon rice wine vinegar

  • 2 tablespoons vegetable oil
  • 2 skinless chicken breast fillets (I used ground chicken breast)
  • 1 cup diced canned water chestnuts
  • 2/3 cup diced canned straw mushrooms
  • 3 tablespoons chopped green onion
  • 1 teaspoon minced garlic

  • 1 cup fried maifun rice sticks (follow the directions on the package for frying the maifun-add maifun, a little at a time, and when it floats to the top remove it to a paper towel. The rapid noodle expansion is actually quite exciting)
  • 4 to 5 iceberg lettuce cups
1. Make the special sauce (for spooning over your lettuce wraps) by dissolving the 1/4 c. sugar in 1/2 c. water in a small bowl. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon lemon juice and 1/8 teaspoon sesame oil. Mix well and refrigerate this sauce until you're ready to serve the lettuce wraps. Combine the 2 teaspoons water with the Chinese hot mustard and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps.
2. Prepare the stir fry sauce by mixing the soy sauce, brown sugar; and rice vinegar together in a small bowl.
3. To prepare the filling for your lettuce wraps, bring 2 tablespoons of the vegetable oil to high heat in a wok or large frying pan. Saute the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken form the pant to cool. Keep the oil in the pan. ( I simply browned ground chicken and use a potato masher to break it up.)
4. Dice water chestnuts and mushrooms to the size of small peas.
5. When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime. with the wok or pan on high heat, add the remaining tablespoon of vegetable oil. Add the chicken, water chestnuts, mushrooms, green onion, and garlic to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then spoon it into a dish lined with a bed of fried rice noodles (maifun).
6. Serve chicken with a side of lettuce cups. make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of this slice.
7. Make the special sauce at the table by adding your desired measurement of mustard and chili sauce to the special sauce. 1 teaspoon each of mustard and chili sauce for mild, 2 teaspoons each for medium and 3 teaspoons of each for hot. Stir well.
8. Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding the sucker up like a taco, then munching down upon it with reckless abandon.


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  1. Jana and BrettFebruary 8, 2010 at 1:30 PM

    HI KIA! Remember me? I worked with you at Girl's Camp a thousand years ago. :0) I found your blog off of Elises' blog. LOOOOVE recipe blogs. Hope all is well with you!

    ReplyDelete

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