Chicken Lettuce Wraps Like Pf Changs - Copycat
photo by limeandspoontt
- Ready In:
- 8 dried shiitake mushrooms or 8 fresh shiitake mushrooms
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 2 teaspoons dry sherry
- 2 teaspoons water
- salt and pepper
- 1 1⁄2 lbs ground chicken
- 5 tablespoons oil
- 1 teaspoon fresh ginger, minced
- 2 garlic cloves, minced
- 2 green onions, minced
- 2 small dried chilies (optional)
- 1 (8 ounce) can bamboo shoots, minced
- 1 (8 ounce) can water chestnuts, minced
- 1 (2 ounce) package cellophane noodles, prepared according to package
- 3 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 12 leaves iceberg lettuce, cups
- (If you used dried mushrooms, cover mushrooms with boiling water, let stand 30 minutes then drain.) Cut and discard woody stems from mushrooms. Mince mushrooms. Set aside.
- Mix all ingredients for cooking sauce in bowl, and set aside.
- In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoons oil and let sit 15 minutes to marinate.
- Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Remove from pan and set aside.
- Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired. I leave these out), and onion; stir fry about a minute or so.
- Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
- Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
Questions & Replies
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Hi all! I'm a LONG time employee at PF Changs and BamaKathy's recipe is almost spot on. Although there arent any bamboo shoots in the original recipe, it looks like it would be a nice added touch. After we cook the ground chicken, we chill it along with the mushrooms and the water chestnuts. We take that mixture, heat it through, add the sauce, and throw in the scallions for the last couple minutes of cooking. As for our "special sauce" we serve with it tableside, that consists of soy sauce, vinegar, chili oil, sugar, green onion, sesame oil, water, chili paste, and hot mustard. Hope this helps.
this recipe is pretty darn close!! I work at PF Changs... just no bamboo shoots for sure... or chili's..... special sauce.. which is potsticker sauce ( You apply on top of wraps) is made with chili oil, sesame oil, sugar, water, soy sauce, white vinegar, and green onions... you may add chili paste and hot mustard after for heat.... hope this helps!!!
Okay... these were SO good and very much like PF Changs! I've made another recipe on here that doesn't even compare to this one. I am so pleased!! We used butter lettuce because they make nice cups, but I won't do that again, it needs to be iceberg for sure. Another reviewer mentioned MAIFUN rice sticks for the white crunchies that PF changs uses and that was right on, they were super fun to fry up too! I also read somewhere that the special sauce started with potsticker sauce, so we used that and mixed in Sambal Oelek and spicy chineese mustard to taste and it was really close. I used one pound of ground chicken, omitted the bamboo shoots and used white mushrooms... a whole 8oz. package since I didn't use the bamboo shoots. Thank you SO much for posting!!!
I don't care what anybody says. These ARE PF Chang's lettuce wraps! I made these for a monthly cook-off my family has, and everyone who's had PF Chang's said they were the real deal!! I used Baby Bellos (Didn't feel like dropping $5.50 for 6 oz!), and left out the bamboo shoots (Never had 'em from Changs with them). Thank you, thank you, THANK YOU for posting! Oh, a word of caution: when frying your cellophane noodles, gently place them in the oil with tongs.
Yummy! I've made these about three times and I like them a lot. I agree this is a bit of prep, but worth it. Tonight I used buffalo burger instead of ground chicken. I did not use water chestnuts (never liked them) and used regular white mushrooms. I do not think I have ever done the noodles right because they are puffed up at PF Chang's but I cooked them in water a few minutes then added them to the stir fry. I still like it this way because it makes them filling! The cooking sauce adds a lot of great flavor. I also added 1/2 teaspoon five spice powder. I always use a tad less oil to cook it all. I'm not sure if these are like PF Chang's (I rarely go there) but they are delicious! Thanks for posting.