Why should you care about this PF Changs Lettuce Wraps Recipe? Here’s why:
So you waited until the last minute to make reservations for Valentine’s Day, and everywhere is booked. If you’re thinking you’ll hit up the local sit-down chain restaurant, think again – there’s no greater buzzkill on V-Day than having to cool your heels in a restaurant lobby for two hours. That’s right, guess who’s not getting any tonight? The early bird gets the worm, so to speak.
The way I see it, you have two options: try your chances downtown, or make something at home. And why not try cooking something yourself? Trust me – your likelihood of getting lucky will increase exponentially if you treat your date to a home cooked meal, especially if you doll it up with a few candles and a bottle of vino.
This recipe is pretty easy – my friend Lisa made it just last week, and she downright hates to cook. Despite the long ingredient list, you can throw this together in about 30-45 minutes. If you’re really pressed for time (or cash) leave out the pouring sauce. It doesn’t need it unless you’re going for that full-on restaurant taste, which I actually try to avoid.
You could even make this recipe with leftover chicken from another dish, if you’ve got some lying around. Recycle those leftovers in style!
- ¼ cup sugar
- ½ cup warm water
- 2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten)
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- ⅛ teaspoon sesame oil
- 1 teaspoon hot water
- 1 tablespoon dijon mustard
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon rice wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sesame oil
- 2 boneless skinless chicken breasts, cubed to ½″
- 1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
- ½ cup mushrooms, minced to the size of corn kernals
- ½ onion, chopped fine
- 3 cloves garlic, minced fine
- 6 large leaves of iceberg lettuce or nappa cabbage
- In a large bowl, dissolve sugar in ½ cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
- Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, ½ a teaspoon at time to taste.
- Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
- Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.
- Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
- Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.
- Variation: you can do the same thing with ground beef, if you like.