Who doesn’t like a good chicken lettuce wrap? Hell, maybe even a good tofu lettuce wrap?!? Tofu would be a good substitution here if you’re into it!
Anyway, I was thinking that I needed to make something kind of light and summery…and something that didn’t entail my turning on the oven.
Taking a trip to P.F. Chang’s is always nice, but not always a possibility. Recreating their most famed menu item seemed like a much more plausible option this week 🙂
You can definitely add whatever veggies you want. I’m not the hugest zucchini fan, but it would also be wicked good in here. Honestly, not to brag, but I think these parallel P.F. Chang’s wraps in taste and surpass them in quality. But, I digress. Let’s rock n’ roll! 🙂
Chicken Lettuce Wraps
— 1 tbsp. sesame oil (so key…please don’t use any other kind of oil…this gives it a deep sesame flavor that you can’t get anywhere else)
— 1 medium onion, finely diced
— 3 cloves of garlic (of course), finely minced
— 1 lb. ground chicken (or ground turkey if you prefer)
— 1/2 c. shredded carrots
— 1 c. fresh bean sprouts
— 1 tbsp. soy sauce (I use reduced sodium)
— 1/3-1/2 c. hoisin sauce (depending on how much liquid you need)
— 2 tsp. fresh ginger, finely minced (or 1/2 tsp. powdered ginger in a pinch)
— 3 tsp. sriracha sauce (yeeaaaah the good stuff!)
— 1 8oz. can water chestnuts, drained and chopped
— 1 small bunch of scallions, thinly sliced
— additional 2 tsp. sesame oil
— 1/4 c. peanuts, chopped finely
— salt and pepper to taste
— Bibb, iceberg, or butter lettuce leaves, rinsed and drained
— chow mein noodles (optional)
~Warm sesame oil in a saute pan. Add the onion and cook it over medium heat for about 5 min until the onions become translucent.
~ I add some salt and pepper at this point, but you don’t have to. Then, add the garlic and cook for about 1 minute as garlic tends to burn.
~ Add the ground chicken, separating it with a wooden spoon. I like to break it up into very small pieces so it starts to resemble ground beef. Allow the chicken to cook until brown and there are no more pink pieces. At this point, I switch spoons so that I’m not cross-contaminating.
~ Once the chicken is done, add the carrots and bean sprouts. Allow to cook for a couple of minutes.
~ Add the soy sauce, hoisin sauce, ginger, and sriracha at this point. Add as much as you like and think you need, tasting as you go. I use reduced-sodium soy sauce but that’s a personal choice. I like controlling saltiness as much as I can.
~ Remove from heat and stir in water chestnuts, scallions, additional sesame oil, and peanuts. If you have any extra sesame seeds at home, feel free to add them in at this point. If you think you need any more salt or pepper, add it in here, too.
~ Scoop this yummy decadent mixture into the lettuce leaves of your choice!!
~ I added some chow mein noodles on top at this point to give them a little bit of an extra crunch. I also served these with teriyaki rice, but it’s really not necessary. These are a meal in themselves!!
~ Enjoy!! 🙂