Asian Lettuce Wraps
I love PF Chang’s lettuce wraps, and with most dishes I eat out, I enjoy the challenge of replicating them at home. This dish is bright and spicy, with pops of fresh citrus, garlic and ginger. With the ability to serve cold or warm, this recipe is a must-have for a dinner party. Vegetarian? Swap the chicken for tofu if you prefer meatless!
Meat eater or not, this dish is a back pocket recipe for sure!
Full of tons of bright ingredients and intense spices, this is a weekday favorite.
Precook your chicken from frozen in an Instant Pot and chop it up, or cube and cook from raw.
Chopping all your ingredients the same size ensures an even cook and a flavorful bite!
COST: $$
Prep Time: 15MIN
Cook Time: 30MIN
Serving Size: 4
Tools
Chef’s Knife
Large WOK
Rice Cooker or Pot
Bowls
Ingredients
1 Chicken Breast, defrosted
4 Green Onion Stalks, chopped
4 Cloves Garlic, chopped
1/2 Cup Yellow Squash, diced
5 Mushrooms, diced
1/2 Bell Pepper, diced
1/4 Jalepeño, diced
1 Can Sliced Waster Chestnuts, diced
1 Cup Shredded Carrots, chopped
1/2 Cup Fresh Cilantro, chopped
1 Head Romain, Butter Leaf, Green Leaf or Iceberg Lettuce, rinsed and separated
1/2 TBS Oyster Sauce
3 TBS Soy Sauce
3 TBS Hoisin Sauce
2 TBS Sesame Oil
1 Handful Sesame Seeds
1/2 Lime, squeezed
1 TBS Lemongrass Paste
1 TBS Ginger Paste
1 TBS Sriracha
Black Pepper, as desired
Instructions
1. Prep the veggies and sauces, set aside in bowls. Cube the raw chicken, set aside. Start rice in rice cooker or in pot.
2. On high heat, add sesame oil into wok or large pan on high heat and sauté the carrots and peppers for 3 minutes.
3. Add the water chestnuts, squash and mushrooms, mix well and cook 2 minutes.
4. Add the garlic and green onions, mix and cook 1 minute.
5. Add in the chicken and sauces, stay close and stir together every few moments, cook about 3-5 minutes.
6. When chicken is fully cooked, remove from heat and add the lemongrass and ginger paste, stir well.
7. Add the cabbage, fresh cilantro, sesame seeds, lime juice and pepper, stir together.
8. In each lettuce boat, add rice first, then the chicken filling. Top with fresh green onion and Sriracha. Enjoy!
Nothing beats layered flavors and bright colors.
