Does anybody else just go to PF Chang’s for their lettuce wraps? To be honest I feel like Chang’s is super Americanized, and we don’t go there often. (I mean if I want Chinese, we go to a Chinese place.) Except on those days few and far between when I want some lettuce wraps. It never even occurred to me that I could make them at home until my girlfriend Melissa made some when I was over one day. (She’s an amazing cook.) My mind was blown. She said they were relatively easy to make, and since Aaron is the king of Asian inspired food in the kitchen, I thought I’d try my hand at these and serve them as a starter to his Mongolian beef dinner. (#mymancancook #thankyajesus )
Get saucy: Soy, Spicy Chinese Mustard and Thai Peanut Sauce.
If you’re like me and you like sauce for dippin’, I’ll just put this right here:
So here they are- and I pretty much just went off the recipe on the seasoning packet, so I really can’t take a whole lot of credit for this recipe. . . besides the photos I guess! (I totally did not know there was a “lettuce wrap seasoning” packet available. I just added a few extra things in to sass it up and yumm! The recipe card is obvi below- I just wanted to mention two things:
A. When you think you’ve chopped up your veggies (mushrooms, green onions and water chesnuts) enough, keep going.
I even chopped this up a bit more than in the photo.
B. After you make your “marinade” instead of just pouring it over your ground chicken, mix it up with your whisk. It’ll incorporate the flavor better.
You can see how the whisk help break up the chicken too making for a finer texture when cooked.
- 1-Sun Bird Chicken Lettuce Wraps Seasoning packet
- 1 lb ground chicken
- 16 oz minced white mushrooms
- 1 bunch green onions, minced
- 1 small can water chesnuts, drained and minced
- 1/4 c water
- 1 Tbsp brown sugar
- 1 tsp Siracha
- 2 tbsp Low sodium soy sauce
- 1 tbsp Tamari sauce
- 1 tsp ground ginger
- 2 Tbsp minced garlic
- 2 Tbsp coconut oil for sauteeing
- Boston/ Butter lettuce for wrapping (I got two heads since they are small)
- In a small bowl whisk together seasoning packet, water, soy, tamari, ginger, and brown sugar.
- Pour over ground chicken, mix with whisk. (you may marinate for a few hours or overnight if you wish).
- Using 1/2 the coconut oil, sautee marinated chicken until cooked through and most of the moisture has evaporated (which ever is first).
- Remove chicken from pan.
- In same pan and using other half of the coconut oil, sautee veggies until cooked through.
- Add chicken back into veggie mixture and incorporate.
- Cook for a few minutes longer until most of the liquid disappears and flavors are intensified.
- Serve over lettuce, taco style.
- Serve with sauces of your choice- I used a Thai peanut sauce, Chinese spicy mustard and soy.
- These are also great vegetarian- just omit the chicken (der.)
My favorite thing about these is I can eat copious amounts without feeling guilty- AND it makes enough for left overs- which if you read my blog at all, you know I’m the left-over Queen. I chopped up some lettuce and made a little “salad” for tomorrow’s lunch. Do you do any restaurant “knock-off” dishes at home? I’d love to hear- comment below!
