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PF Changs Lettuce Wraps

Course Appetizer
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

For the Sauce:

  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fresh grated ginger
  • 3 cloves garlic minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • 1 teaspoon cornstarch

For the Meat:

  • 2 teaspoons sesame oil
  • 8 oz. white mushrooms minced
  • 1/4 teaspoon salt
  • 5 oz. water chestnuts drained and minced
  • 1 lb. ground chicken
  • 1 tablespoon soy sauce
  • 2 tablespoons chopped fresh Thai basil
  • 2 tablespoons chopped fresh cilantro

For Serving:

  • 1 head lettuce
  • Diced green onions for garnish

Instructions

  • Let's start with the sauce. Combine all sauce ingredients in a small bowl. Whisk until the cornstarch dissolves, then set aside.
  • Now, onto the chicken. Heat sesame oil in a large skillet over medium/high heat. Add mushrooms and sprinkle with salt. Cook for 5-7 minutes until mushrooms release moisture and cook down.
  • Toss in water chestnuts and sauté for an additional 2 minutes. Remove mushrooms and chestnuts from the skillet and set aside.
  • Return skillet to heat and add ground chicken. Break it up with a spatula and cook until no longer pink. Stir in soy sauce and cook for 5-6 minutes.
  • Add mushrooms and water chestnuts back to the skillet. Pour sauce over the mixture and heat over medium/high heat. Let it simmer for 2-3 minutes until thickened.
  • Once sauce thickens, remove from heat and stir in Thai basil and cilantro. Serve chicken mixture in lettuce wraps and garnish with green onions. Enjoy!