Copycat Our take on the P.F. Chang's chicken lettuce wraps
Copycat P.F. Chang's chicken lettuce wraps
Chicken mince with mushrooms and crunchy water chestnuts in a hoisin glaze, spooned into cool lettuce cups. Inspired by P.F. Chang's, ready in 15 minutes.
- Prep
- 7 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 500 kcal
Ingredients
Method
Mix the hoisin, soy sauce, rice vinegar, sesame oil and sriracha in a small bowl.
Heat the oil in a wok or large frying pan over high heat. Add the chicken mince and cook, breaking it up with a spoon, until it's no longer pink and starting to brown in places.
Add the garlic, ginger and mushrooms and stir-fry until the mushrooms soften and the pan is fragrant.
Add the water chestnuts and sauce and toss until everything is glossy and hot through. Take off the heat and stir through most of the spring onion.
Pile the mince into a bowl, scatter with the remaining spring onion and serve with the lettuce cups so everyone can fill their own.
Tips
- The crunch of water chestnuts against the soft mince is what makes it taste like the original, so chop them small but don't skip them.
- Mix 1 tbsp soy, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp hot mustard and a dash of sesame oil for a quick dipping sauce like the restaurant's.
- For a gluten-free version, use tamari and a gluten-free hoisin sauce.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
