We don’t eat at P.F. Chang’s much any more. Not because it isn’t awesome, but because where it is located. Crazy traffic, crazy people in crazy traffic. We avoid that area. The two things I miss the most are the Kung Pao Scallops and the Chicken Lettuce Wraps. Even the Veggie Lettuce Wraps are awesome. So, when we got A LOT of bib lettuce from our CSA (Greenbrier Farms, they are awesome!), the first thing I though of was P.F. Chang’s amazing Chicken Lettuce Wraps.
I hunted and pecked the Googlebot and found this recipe from Damn Delicious. The first time I made these, I pretty much followed her recipe. If you do, you’ll pretty much get what you came for, she nailed it. Her recipe is dang close P.F. Chang’s.
On my second time, as usual, I tweaked it a bit. I wanted a little more heat and little more savory. A little more garlic and ginger. A little more hoisen. Sesame oil for that… whatever it adds (you know). More sriracha and I added sambal oelek, because sambal oelek. I also used some Dale’s Seasoning Sauce, which I’ve talked about before. It is basically salty soy sauce but adds something, I think. Interestingly enought, I did NOT season it any further. It didn’t need it. The soy and Dale’s had plenty of salt and the ginger, sambal oelek and sriracha offered more than enough heat.
You can’t go wrong with Damn Delicious’s recipe, again, it is spot on to P.F. Chang’s. I just made this per my tastes. You can always add more or less of what you like or don’t like. That is the beauty of cooking (not baking).
- 1 pound ground chicken
- 1 tbsp olive oil
- 2-3 tsp sesame oil
- 3 cloves garlic, minced
- 2 tbsp ginger, minced
- 1 small white onion, diced
- 1/2 cup hoisen
- 2 tbsp low sodium soy sauce
- 1 tbsp Dale’s Seasoning Sauce
- 1 tbsp rice wine vinegar
- 1-2 tbsp sambal oelek
- 1 tbsp sriracha
- 1 (8 oz) can whole water chestnuts, diced
- 2-3 green onions, sliced thin
- 1 head bib lettuce
- Heat a large pan over medium. Add olive oil and sesame oil and coat the pan.
- Next add the ground chicken and cook, breaking it up as it browns.
- Once the chicken is just cooked through, add garlic, ginger, onions, hoisin, soy, Dale’s, rice wine vinegar, sambal oelek, sriracha, and toss to coat. Cook until onions are just starting to be translucent.
- Finally, add the water chestnut and the most of the green onions, toss to combine and cook for another minute.
- To serve, spoon the mixture into open bib lettuce leaves, top with more green onion. We also served them with some store bought egg rolls.