PF Chang's Chicken Lettuce Wraps

How does PF Chang's Restaurant find such pretty lettuce pieces? I bought a whole new head of iceberg lettuce for this recipe and between pieces that were too limp, pieces that were too small, and pieces that were just wacky shaped, I'm surprised we were able to eat! We made do with what we could find and ended up with a pretty tasty meal, even if it was a bit on the messy side.

Everyone enjoyed the recipe, though Tyler left off the special sauce after the first round. He said it was too spicy, but I think it was just a unique taste he isn't used to. I will say it's been a while since I had the real PF Chang's Restaurant lettuce wraps, but these didn't taste quite like what I remembered. Not bad, just not exactly the same.

• 3 Tbsp oil
• 2 boneless skinless chicken breasts
• 1 cup water chestnuts
• 2/3 cup mushrooms
• 3 Tbsp chopped onions
• 1 tsp minced garlic
• 4-5 leaves iceberg lettuce

Special Sauce

• 1/4 cup sugar
• 1/2 cup water
• 2 Tbsp soy sauce
•  2Tbsp rice wine vinegar
• 2 Tbsp ketchup
• 1 Tbsp lemon juice
• 1/8 tsp sesame oil
• 1 Tbsp hot mustard
• 2 tsp water
• 1-2 tsp garlic and red chili paste/sauce

Stir Fry Sauce

• 2 Tbsp soy sauce
• 2 Tbsp brown sugar
• 1/2 tsp rice wine vinegar

Make special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate until ready to serve.

Combine hot water and hot mustard and set aside. Add desired measurement of mustard and garlic chili sauce to special sauce to pour over wraps.

Bring oil to high heat in wok or large frying pan. Saute chicken breasts for 4-5 minutes per side or till done. Remove chicken from pan to cool. Keep oil in pan and keep hot. As chicken cools, mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing ingredients together in a small bowl.

When chicken is cool, mince it as small as the mushrooms and water chestnuts. With the pan still on high heat, add another Tbsp of oil. Add garlic, chicken, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce and saute the mixture a few minutes. Serve in lettuce cups topped with special sauce.

NOTES: I didn't want to buy hot mustard just for this so I used Dijon mustard. Maybe that's where the taste difference came into play? Doug cooked the chicken and then threw it in our food processor to get it into the tiny pieces needed. Much faster than doing it by hand.

Serves: 2-3
Prep Time: 10 minutes
Total Time: 25 minutes