P.F. Chang’s chicken lettuce wraps are a low-carb and protein-packed favorite.
Chef Cat Cora, the first-ever female “Iron Chef,” created her own take on the famous lettuce wraps that you can make at home in just 20 minutes.
Check out the recipe below.
1 tablespoon sesame oil
1 tablespoon toasted sesame oil
1 pound ground chicken breast
2 cloves garlic, minced
1 tablespoon ginger, minced
1 yellow onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon chili garlic sauce or sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce, leaves separated
4 green onions, thinly sliced on the bias
Heat olive oil in a saucepan over medium-high heat.
Add ground chicken and cook, crumbling with a wooden spoon.
Stir in the onion and cook on medium heat for 3-5 minutes, until translucent.
Add the garlic and ginger and cook until fragrant, 1-2 minutes.
Stir in the hoisin sauce, soy sauce, rice wine vinegar, sriracha and water chestnuts; cook 3 minutes.
Season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, top with green onions.