Asian Lettuce Wraps

I don’t use Pinterest too often, but I have used it to pin a bunch of recipes that I’ve put on my “must make” list. One recipe that immediately jumped out at me was for a copycat PF Changs lettuce wraps. I went to a PF Changs for the first time in the fall and finally got a chance to try their famous lettuce wraps. Oh my gosh, they were so good! I know it’s difficult to ever replicate a restaurant recipe exactly, but these are pretty darn close. I think its the addition of the sesame oil that has that unique flavor.  Just make sure you shredded the chicken very small. I didn’t get mine as small as I would have liked, but it will be easier to soak up the sauce and way easier to bit into the wrap.

-4 tablespoons soy sauce
-2 tablespoons rice vinegar
-2 tablespoons brown sugar
-1/4 teaspoon ground ginger
-2 teaspoons sesame oil

-2 chicken breasts, diced
-3 tablespoons canola oil
 -2 garlic cloves, minced
-1 teaspoon soy sauce
-1/3 cup cashews, chopped
-Salt and pepper to taste
-8 leaves  iceberg lettuce

1. Heat the oil in pan over medium heat. Add diced chicken and brown about 4 minutes, flip and cook another 4 minutes.

2. To make the sauce, in a sauce pan combine the 4 tablespoons soy sauce, the rice vinegar, brown sugar, ginger, and sesame oil. Simmer until chicken is cooked.

3. When chicken is cooked, remove from oil. Add garlic and 1 teaspoon soy sauce to pan; brown. When garlic is brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat. Spoon onto plate with iceberg lettuce leaves on the side.

Source: She Wears Many Hats

2 thoughts on “Asian Lettuce Wraps

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