More Great Recipes: Main Dish

PF Chang's Lettuce Wraps

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Member since 2009
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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

3 TBS oil
2 boneless skinless chicken breasts
1 C water chestnuts
2/3 C mushrooms
3 TBSP chopped onions
1 tsp minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 C sugar
1/2 C water
2 TBSP soy sauce
2 TBSP rice wine vinegar
2 TBSP ketchup
1 TBSP lemon juice
1/8 tsp sesame oil
1 TBSP hot mustard
2 tsp water
1-2 tsp garlic and red chili paste

Stir Fry Sauce
2 TBSP soy sauce
2 TBSP brown sugar
1/2 tsp rice wine vinegar


Make special sauce by dissolving sugar in water in a small bowl

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil

Mix well and refrigerate the sauce until ready to serve.

Combine hot water with mustard and set aside.

Just before serving add desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps

Bring oil to high heat in a wok or large frying pan

Saute chicken breasts for 4-5 minutes per side or done

Remove chicken from the pan and cool

As chicken cools, mince water chestnuts and mushrooms to side of small peas

Prepare stir fry sauce by mixing soy sauce, brown sugar and rice wine vinegar in a small bowl

When the chicken is cool, mince to the size of small peas

With the pan on high heat, add another TBSP of oil

Add chicken, garlic onions, water chestnuts and mushrooms to the pan

Add the stir fry sauce to the pan and saute the mixture for a couple of minutes and then serve in the lettuce "cups"

Serve with special sauce

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