P.F. Chang's Chicken Lettuce Wraps

Recipe adapted from:  Todd Wilbur "Top Secret Recipes" via Food.com 


2 tbsp. canola oil (divided)

1 package of boneless, skinless chicken tenderloins (1.5-2 lbs.)

all-purpose seasoning

1 container of water chestnuts, chopped

1 c. finely chopped fresh broccoli

1 c. chopped mushrooms

2 green onions, chopped

2 cloves of garlic, minced

1 head of Boston Bibb Lettuce, washed and separated


Stir Fry Sauce:

2 tbsp. reduced sodium soy sauce

2 tbsp. brown sugar

1/2 tsp. rice wine vinegar


Special Sauce:

(for pouring on wraps)

2 tbsp. sugar

1/2 c. water

2 tbsp. reduced sodium soy sauce

2 tbsp. 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. sriracha


1.  Place chicken tenders in pan with dash 1 tbsp. of canola oil and sprinkle with all-purpose seasoning.  2.  After chicken is cooked, take it out of the pan to cool, then chop into bite-sized pieces and set aside.

3.  Mix together ingredients for stir fry sauce.

4.  Heat a wok with 2 tbsp. of canola oil.  

5.  Place the diced veggies (water chestnuts, broccoli, mushrooms, onion, and garlic) into the wok.  

6.  Add the chicken and the stir fry sauce into the wok.  Thoroughly heat the mixture. 


Special sauce:

1.  Heat the water and mix with sugar until the sugar dissolves.  

2.  Add all other ingredients except for the last mention of water and hot mustard.  

3.  Heat the 2 tsp. of water and mix it with mustard to make a uniform mixture.  

4.  Add the mustard and water to the other sauce ingredients.  Shake or mix well.  


Place chicken mixture on a piece of Bibb lettuce, pour on special sauce, roll, and enjoy!


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