PF Chang’s Chicken Lettuce Wraps- Easy Copycat Recipe

Chicken Lettuce Wraps (PF Chang’s Copycat) are a guaranteed crowd-pleaser, and for good reason! We all know that iconic, vibrant filling spilling out of crisp lettuce cups – it’s a culinary experience that’s both delicious and fun. What is it about these little parcels that captivates our taste buds? It’s the perfect harmony of savory, slightly sweet, and wonderfully aromatic flavors, all balanced by the refreshing crunch of fresh lettuce. They’re incredibly satisfying yet feel light, making them an ideal appetizer or even a healthy main course. This recipe aims to capture that authentic PF Chang’s magic, bringin extractg that restaurant-quality delight right into your own kitchen. Get ready to impress yourself and your guests with these amazing chicken lettuce wraps!

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about PF Chang’s iconic chicken lettuce wraps. The delightful crunch of the lettuce, the savory, slightly sweet filling, and that burst of fresh flavor – it’s a perfect appetizer or light meal. Recreating this restaurant favorite at home is surprisingly easy, and I’m going to walk you through every step. Get ready to impress yourself and your guests with these delicious copycat lettuce wraps!

Ingredients:

Cooking Instructions:

First things first, we need to get those dried shiitake mushrooms rehydrated. This is a crucial step for developing that deep umami flavor we love in the filling. Place your dried shiitake mushrooms in a medium bowl. Pour enough hot water over them to completely submerge. Let them soak for at least 20-30 minutes, or until they are softened. Once rehydrated, carefully lift the mushrooms out of the water, squeezing out any excess liquid. Reserve the soaking liquid – it’s packed with flavor! Finely chop the rehydrated mushrooms.

Now, let’s prepare our star: the chicken. Pat your chicken thighs dry with paper towels. This helps to ensure they get a nice sear. Chop the chicken into very small, bite-sized pieces. Think about the size of a small dice. This ensures that the chicken cooks quickly and evenly, and it’s easier to scoop into the lettuce cups. Season the chopped chicken generously with kosher salt and a good grinding of black pepper.

Next up, we’ll tackle the crispy rice sticks. These add a wonderful textural contrast to the lettuce wraps. In a small bowl, combine the maifun rice sticks and 1/4 cup of cold water. Let them soak for about 5-10 minutes, just until they become pliable. They shouldn’t be mushy, just soft enough to handle. Drain them well. Heat your frying oil (about 2 inches deep) in a medium saucepan or wok over medium-high heat until it reaches around 350-375°F (175-190°C). Carefully add the soaked rice sticks to the hot oil, working in batches if necessary to avoid overcrowding the pan. They will puff up almost instantly! Fry for about 30-60 seconds, or until they are white and puffed. They cook very quickly, so watch them closely to prevent burning. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Set aside.

It’s time to cook the filling! Heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Add your seasoned chicken pieces to the hot skillet. Cook, stirring occasionally, until the chicken is browned and cooked through. This should only take about 5-7 minutes due to the small size of the pieces. Remove the cooked chicken from the skillet and set it aside.

In the same skillet, add the remaining 1 & 1/2 tablespoons of canola oil and 1 & 1/2 teaspoons of sesame oil. Add the chopped rehydrated shiitake mushrooms, chopped water chestnuts, minced garlic, and minced gin extractger. Sauté for 2-3 minutes until fragrant and the vegetables are slightly softened. Now, add about 2-3 tablespoons of the reserved mushroom soaking liquid (strained to remove any sediment) and the soy sauce. Stir well to combine. Bring the mixture to a simmer and let it cook for about 2 minutes, allowing the flavors to meld and the liquid to slightly reduce. Return the cooked chicken to the skillet. Add about half of your chopped green onions (reserve the rest for garnish). Stir everything together to ensure the chicken and vegetables are well coated in the sauce. Cook for another 1-2 minutes, just to heat the chicken through.

Finally, it’s time to assemble! Wash and dry your lettuce leaves. Iceberg or butter lettuce works best for this recipe. Arrange the lettuce leaves on a platter. Spoon the warm chicken and vegetable filling into the center of each lettuce cup. Top with the crispy fried rice sticks for that signature crunch. Garnish with the remaining chopped green onions. Serve immediately and enjoy the explosion of flavors and textures! You can also offer extra soy sauce or sriracha on the side for those who like a little extra kick.

Conclusion:

There you have it – your guide to recreating those iconic PF Chang’s Chicken Lettuce Wraps right in your own kitchen! This recipe is a winner because it delivers that signature savory-sweet flavor profile with tender chicken and a delightful crunch, all in a healthy and satisfying package. It’s surprisingly quick to prepare, making it perfect for a weeknight meal or a fun appetizer for guests. The versatility of this dish is also a huge plus; you can easily customize the fillings to suit your taste. I truly encourage you to give these Chicken Lettuce Wraps a try. You’ll be amazed at how easily you can achieve restaurant-quality results at home!

For serving, the crisp lettuce cups are the classic choice, but you can also serve the filling over steamed rice or quinoa for a heartier meal. Don’t be afraid to experiment with variations! Add water chestnuts for extra crunch, or a pinch of red pepper flakes for a touch of heat. Consider swapping chicken for ground turkey or even finely chopped firm tofu for a vegetarian option.

Frequently Asked Questions:

Q: Can I make the chicken mixture ahead of time?

Absolutely! The chicken filling for these PF Chang’s copycat lettuce wraps can be made up to two days in advance and stored in an airtight container in the refrigerator. This makes assembly even faster when you’re ready to serve.

Q: What kind of lettuce is best for lettuce wraps?

Iceberg lettuce is the traditional and best choice for lettuce wraps due to its crisp texture and cup-like shape, which holds the filling well. Butter lettuce or romaine lettuce can also work in a pinch.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A copycat recipe for the popular PF Chang’s chicken lettuce wraps, featuring savory chicken, water chestnuts, and shiitake mushrooms served in crisp lettuce cups.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
4-6 servings

Ingredients

• 2 1/2 tablespoons canola oil, divided
• 2 1/2 teaspoons sesame oil, divided
• 1 pound chicken thighs, chopped into very small pieces
• 1 1/2 teaspoons kosher salt, for seasoning chicken
• black pepper, to season chicken
• 2 ounces dried shiitake mushrooms
• hot water, for rehydrating mushrooms
• 1 (8-oz) can water chestnuts, chopped
• 1 tablespoon garlic, smashed and minced
• 1 tablespoon fresh ginger, minced
• 4 green onions, chopped and divided
• 2 inches frying oil (canola oil, vegetable, etc.)
• 1 (6.75-oz) package maifun rice sticks
• 1/4 cup cold water
• 2 tablespoons soy sauce

Instructions

1. Step 1
   Soak dried shiitake mushrooms in hot water for 20-30 minutes until rehydrated. Squeeze out excess water, trim stems, and chop mushrooms.
2. Step 2
   Season chopped chicken thighs with kosher salt and black pepper. In a large skillet or wok, heat 1 tablespoon canola oil and 1 teaspoon sesame oil over medium-high heat. Add chicken and stir-fry until browned and cooked through. Remove chicken from skillet and set aside.
3. Step 3
   Add the remaining 1 1/2 tablespoons canola oil to the skillet. Add chopped rehydrated shiitake mushrooms, chopped water chestnuts, minced garlic, and minced ginger. Stir-fry for 2-3 minutes until fragrant.
4. Step 4
   Return the cooked chicken to the skillet. Add soy sauce and the remaining 1 1/2 teaspoons sesame oil. Stir to combine and cook for another 2-3 minutes, allowing flavors to meld. Stir in half of the chopped green onions.
5. Step 5
   Cook maifun rice sticks according to package directions. Drain and rinse with cold water.
6. Step 6
   Serve the chicken mixture in individual lettuce cups. Garnish with the remaining chopped green onions and serve with cooked rice sticks on the side.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.