Chicken Fried Rice Lettuce Wraps Recipes

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PF CHANG'S LETTUCE WRAPS RECIPE



PF Chang's Lettuce Wraps Recipe image

These PF Chang's Lettuce Wraps are a copycat recipe of their popular dish. Ground chicken is wrapped in cooling lettuce cups and topped with a special customizable dipping sauce.

Provided by Platings and Pairings

Categories     Entree

Time 30m

Number Of Ingredients 18

3 Tablespoons soy sauce
2 Tablespoons mirin
1 Tablespoon oyster sauce
1 Tablespoon rice vinegar
1 Tablespoon vegetable oil
1 pound ground chicken breast
1 8-ounce can water chestnuts (drained and minced (about 1 cup))
10 fresh or dried shitake mushrooms
4 cloves garlic (chopped finely)
1 green onion (thinly sliced, for garnish)
1 - 1 1/2 cups fried rice sticks
Lettuce cups (for serving)
3 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 - 3 teaspoons chili garlic sauce
1/2 - 1 teaspoon Chinese hot mustard paste
1/8 teaspoon chili oil
1 green onion (thinly sliced)

Steps:

  • Prepare the marinade by mixing all of the ingredients together in a small bowl.
  • Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the Marinade ingredients. Set aside for 15 minutes.
  • Prepare the rice sticks by pouring 2 inches of vegetable oil into a wok and heating it on high to around 375 degrees. Add the rice sticks. They will instantly puff up and float to the top. Remove with a slotted spoon and let drain on paper towels.
  • Heat the cooking oil in a wok or saute pan over high heat. Saute the garlic until light brown and then immediately add the chicken. Stir-fry the ground chicken, breaking it up with a spoon until cooked through. Set aside.
  • Serve the chicken with a side of lettuce cups.

Nutrition Facts : Calories 259 kcal, Carbohydrate 16 g, Protein 14 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 1751 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

ALMOST-FAMOUS CHICKEN LETTUCE WRAPS



Almost-Famous Chicken Lettuce Wraps image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 23

1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
2 bundles cellophane noodles
Peanut oil, for frying
4 tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeno pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 pound shiitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and/or hot mustard, for serving

Steps:

  • Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
  • Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
  • Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul

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