Lettuce Wraps - P.F. Chang's Style (Corn-Free, Dairy-Free, Egg-Free, Soy-Free)


8 Dried Shiitake Mushrooms

1 tsp. Cornstarch (For Corn-Free: use an equal amount of arrowroot powder)

2 tsp. Dry Sherry (if you need a substitute for the Sherry, I found this website that offers a suggestion.  Look under "Sherry," then follow directions for Substituting Sherry in a Marinade)

2 tsp. Water

Salt and Pepper (to taste)

1 1/2-pounds Boneless, Skinless Chicken (I used a blend of thigh and breast meat.  A tip to help with cubing/dicing the chicken: cut it while it is still partially frozen, it is much easier!!)

5 Tbs. Oil (I used Sesame Oil)

1 tsp. fresh Ginger, minced (I just learned this trick: to peel ginger, use a metal spoon)

2 cloves Garlic, minced

2 Green Onions, sliced

2 small Dried Chilis, (optional)

8-oz. can Bamboo Shoots, minced

8-oz. can Water Chestnuts, minced

1 package Cellophane Chinese Rice Noodles, prepared according to package (don't prepare according to the package, just break into small pieces, about  1 1/2 to 2-inches or so in length.  You will drop the dry, uncooked noodles into hot oil for about 2 seconds - really, no longer, or they will burn).

Cooking Sauce:

1 Tbsp. Hoisin sauce (For Soy-Free, try making your own Hoisin Sauce and sub the soy sauce with Coconut AminosFor Corn-Free: Substitute the distilled vinegar in the same recipe with apple cider vinegar and use a corn-free hot sauce)

1 Tbsp. Soy sauce (be sure to use Gluten Free Tamari or, For Soy-Free: try using Coconut Aminos instead)

1 Tbsp. Dry sherry

2 Tbsp. Oyster sauce (I used Wok Mei brand which is gluten-free.  For Corn-Free and Soy-Free: try making this Vegan, Gluten-Free and Soy-Free "Oyster" Sauce)

2 Tbsp. Water

1 tsp. Sesame Oil (Coconut Oil works great too)

1 tsp. Sugar (or use agave nectar if you avoid cane sugar)

2 tsp. Cornstarch (For Corn-Free: use an equal amount of arrowroot powder)

Lettuce for wrapping


1). Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems, mince mushrooms, set aside.

2). Mix all ingredients for cooking sauce in bowl, and set aside.

3). In medium bowl, combine cornstarch (or Arrowroot powder), sherry, water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly.

4). Stir in 1 tsp. oil and let sit 15 minutes to marinate.

5). Heat wok or large skillet over medium high heat.

6). Add 3 Tbsp oil, then add chicken and stir fry for about 3-4 minutes.  Set aside.

7). Add 2 Tbsp oil to pan.

8). Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so.

9). Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

10). Return chicken to pan.

11). Add mixed cooking sauce to pan.  Cook until thickened and hot.

12). Place broken, fried cellophane noodles on bottom of a serving dish.  Then pour chicken mixture on top of noodles. Spoon into lettuce leaf, top with GF soy sauce (to taste), roll it up and enjoy!