P.F. Chang’s Chicken Lettuce Wraps

Wheatbelly Happy

1 tablespoon olive oil

1 tablespoon sesame oil

1 pound ground chicken (I’ve also used ground turkey with good results)

1 medium/large sweet Vidalia or yellow onion, diced small

⅓ cup hoisin sauce

2 tablespoons low-sodium soy sauce

1 tablespoon rice wine vinegar

1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)

3 cloves garlic, finely minced or pressed

1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste

one 8-ounce can water chestnut, drained and diced small

2 to 3 green onions, sliced into thin rounds

½ teaspoon salt, or to taste

½ teaspoon freshly ground black pepper, or to taste

butter lettuce leaves, for serving

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.

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.

Page footer