If you have a P.F. Chang’s nearby, you’ve probably heard wonderful things about their chicken lettuce wraps. Personally, they’re the only dish I order there because they’re my absolute favorite. Needless to say, when I found a recipe claiming to be an almost exact knockoff of the restaurant’s famous dish I was pretty excited to try it. I did make some adjustments, both to make it more authentic (ground chicken instead of diced) and healthier (I used way less oil) and it really did taste very close to the original! Don’t be intimidated by the long list of ingredients, many of them are repeats. It just seemed simpler to separate them by cooking step.
P.F. Chang’s serves their lettuce wraps with a mixture of sauces that appear on every table that you can add to make the dish spicier or more flavorful. I’m not really sure what’s in their mystery combo, but if you’d like to add some heat I suggest adding a bit of Sriracha or chili oil, and if you’d like them to be a little sweet you can add a drizzle of Hoisin (like Asian barbecue) sauce. If you like P.F. Chang’s lettuce wraps you are going to love making your own at home! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
These Asian Chicken Lettuce Wraps are restaurant quality you can make at home!
Yield: 4servings
Ingredients
Marinade Ingredients:
1teaspooncorn starch
2teaspoonsred or sherry wine
2teaspoonswater
2teaspoonslow sodium soy sauce
Filling Ingredients:
1 ½lbsuncooked extra-lean ground chicken breast
2tablespoonscanola oil, divided
1teaspoonfresh ginger, minced
2teaspoonsgarlic, minced (about 3 cloves minced by hand)
½cupscallions, minced
1cupshiitake mushrooms, minced
1(8 oz) can of bamboo shoots, drained and minced
1(8 oz) can of water chestnuts, drained and minced
Sauce Ingredients:
1tablespoonHoisin sauce
1tablespoonlow sodium soy sauce
1tablespoonred or sherry wine
2tablespoonsoyster sauce
2tablespoonswater
1teaspoonsesame oil
1teaspoonsugar
2teaspooncorn starch
Also Needed:
Iceberg Lettuce leaves, washed and patted dry
Instructions
In a medium bowl, combine marinade ingredients and stir until mixed. Add ground chicken to the marinade and stir until chicken is thoroughly coated. Let sit for 15 minutes.
While chicken is marinating, mix all the ingredients for the sauce until thoroughly combined and set aside.
When chicken is marinated, heat a tablespoon of the canola oil over medium-high heat in a wok or sauté pan. Add the chicken and cook, breaking up the chicken with a spoon, until the chicken is cooked through. Remove the chicken from the pan and set aside.
Put the pan back on the burner and heat another tablespoon of oil. Add the ginger, garlic and scallions (this step will smell amazing!) and cook for a minute or two until fragrant. Add the mushrooms, bamboo shoots and water chestnuts. Cook for another 2-4 minutes and then add the chicken back to the pan. Pour the prepared sauce mixture over the top and stir until chicken and vegetables are coated. Cook a few more minutes until heated through and sauce is thickened.
Serve with lettuce leaves for wrapping.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information (for 4 large servings at 1 cup each):390 calories, 26 g carbs, 7 g sugars, 11 g fat, 1 g saturated fat, 45 g protein, 6 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1/4th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 6 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPointsWeight Watchers Points Plus (for 4 large servings at 1 cup each): 9 per serving (P+ calculated using the recipe builder on weightwatchers.com)adapted from yumsugar.com