Chicken Lettuce Wraps

Prep: 10 minutes Cook: 15 minutes Servings: 4

P.F. Chang Copy Cat

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 pound ground chicken
  • 1 medium sweet Vidalia, diced small
  • ⅓ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chili garlic sauce
  • (sriracha may be substituted)
  • 3 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 8-ounce can water chestnut
  • 2 to 3 green onions, sliced thin
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • butter lettuce leaves, for serving

Directions

  • To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
  • Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
  • Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
  • Drain and dice the water chestnuts. Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
  • Spoon about ¼ cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.