Wednesday, November 14, 2012

PF Chang's Lettuce Wraps

I stumbled upon Iowa Girl Eats while specifically searching for a PF Chang's lettuce wrap copycat recipe.  She just might be my new BFF (blogger friend forever).  Her recipes look INCREDIBLE.  She gave me permission to share her awesome take on PF Chang's lettuce wraps (only less greasy and healthier!)  They were a hit at my house.  Derek had like 5 and said it was a keeper.  He rarely gives his input on recipes, so you know this is a winner.  Even my picky children ate it without complaints.  I will share her recipe, but comment on what I did differently.  I know I typically avoid long ingredient list recipes, but this one is well worth it.  And it is still quick and easy to throw together.

1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced (I grated it and probably used a lot less than an inch)
1 Tablespoon sesame oil (I didn't have this, so I used Canola Oil)
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (I used 1 tsp chili powder)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped (I threw them in my food processor on "chop")
10-12 large outer lettuce leaves, rinsed and patted dry (I used Boston Leaf)
*I will add match stick carrots next time to up the veggie content and add some color*

In skillet, add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

In a microwave safe bowl, combine sesame (canola) oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce (chili powder) and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.  (Here is where I would add the carrots next time).

Stir in chopped peanuts.  Serve wrapped in lettuce leaves

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