Friday, August 19, 2011
PF Changs Chicken Lettuce Wraps, copycat recipe
I made this recipe again this week, and really like it. I might add some chopped up peanuts and a little more spice to it next time. Maybe a touch of red pepper. This recipe calls for a couple of ingredients you may not typically have on hand, but once you buy them they last a long time. (for example rice vinegar, sesame oil, and red chili paste). This recipe is also a little more involved than the Spicy Ginger wraps posed previously, but once you have made it once, it is a breeze.
3 TBsp oil
2 boneless, skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 TBsp chopped onion
1 tsp minced garlic
4-5 leaves of iceberg lettuce
1/4 cup sugar
1/2 cup 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
1 - Make the special sauce by dissolving the sugar in water in a small bowl.
2 - Add soy sauce, rice vinegar, ketchup, lemon juice, and sesame oil.
3- Mix well and refrigerate sauce until you are ready to use it.
4 - Combine the hot water and hot mustard and set aside.
5 - You will eventually add the desired amount of mustard mixture to the special sauce, and pour over the lettuce wraps.
6 - Bring oil to high heat in a wok or frying pan.
7 - Saute chicken breasts 4-5 minutes on each side until done.
8 - Remove chicken from the pan and cool.
9 - Keep oil in pan hot.
10 - As chicken cools, mince water chestnuts and mushrooms to about the size of a small pea.
11 - Prepare the stir fry sauce by mixing ingredients in a small bowl.
12 - when chicken is cool, mince it as well.
13 - With the pan still on high het, add another TBsp oil.
14 - Add chicken, garlic, onions, water chestnuts, water chestnuts and mushrooms to the pan.
15 - Add the stir fry sauce to the pan and saute for a couple minutes. Serve in the lettuce cups.
16 - Top with the special sauce.