P.F. Chang's Lettuce Wraps with Chicken
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 pound ground chicken breast or finely chopped chicken
- 1 large onion, chopped
- 2 tablespoons minced garlic
- 1 tablespoon reduced-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 teaspoons minced fresh ginger
- 1 tablespoon rice wine vinegar
- 2 teaspoons Asian chili sauce
- 1 can (8 ounce size) water chestnuts, drained and finely chopped
- 1 bunch green onions, thinly sliced
- 2 teaspoons sesame oil
- 16 Boston, Bibb or butter lettuce leaves
Heat a large skillet or wok over medium heat. Add the ground chicken and cook, stirring frequently, until the chicken is no longer pink. Add the onion, garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili sauce to the skillet. Cook, stirring frequently, until the onions are soft and the chicken is broken up. Stir the water chestnuts and green onions into the chicken mixture. Cook for 2 minutes. Stir in the sesame oil then remove the skillet from the heat. Place the chicken mixture on a platter or in a bowl. Serve with the lettuce leaves.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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