Chicken Lettuce Wraps Recipe
Make these chicken lettuce wraps just like PF Chang’s. Learn how to make chicken stir-fry, peanut sauce and how I pick the best lettuce for the job.
Ingredients
For Chicken Lettuce Wraps
- 2 pounds lean ground chicken
- 2 tablespoons toasted sesame oil
- 2 tablespoons vegetable oil
- 3 large carrots, peeled and finely shredded
- 3 shallots, finely diced
- 6 large garlic cloves, minced
- 6 tablespoons ginger, freshly grated
- 3/4 cup hoisin sauce
- 1 cup fresh cilantro leaves (not the stems), chopped
For Peanut Sauce
- 4 tablespoons creamy peanut butter
- 2 tablespoons reduced sodium soy sauce
- 1 lime, freshly squeezed
- 3 teaspoons brown sugar
- 1 garlic clove, minced
- 1 teaspoon ginger, freshly grated
For Serving
- 2 heads of butter lettuce
Instructions
For Peanut Sauce
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, and ginger in a small bowl. Whisk in 2-3 tablespoons water if needed until smooth desired consistency is reached; set in the fridge till ready to eat. Re-Whisk right before ready to serve.
For Chicken Lettuce Wraps
- First, peel and shred carrots, finely dice shallots, mince garlic, grate ginger and chop cilantro.
- Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, carrots and shallots.
- Cook until browned, making sure to crumble the chicken as it cooks.
- Once chicken is browned, stir in garlic and ginger, about 1 minute.
- Stir in hoisin sauce until heated through, about 1 minute.
- Remove from heat; stir in cilantro.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.