That’s a (PF Chang’s Lettuce) Wrap

24 Nov


Our obsession with PF Chang’s is almost as devout as our quest for better lettuce wraps.

Here is a good-looking clone for Chang’s signature appetizer of wok-seared minced chicken, mushrooms, green onions, and water chestnuts served over crispy rice sticks and served with cool, crisp lettuce cups. And trio sauces!

At bottom is Chang’s own recipes for ginger chicken stir-fry romaine wraps with citrus soy.

PF CHANG’S CHICKEN LETTUCE WRAPS clone
Serves 2-3

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushroom
3 tablespoons chopped onion and/or two chopped green onions
2 cloves minced garlic
4-5 leaves iceberg or bibb/butter lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you’re ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken for the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce “cups”.
Top with “special sauce”.

___________________________________________
pf good shot

GINGER CHICKEN STIR-FRY ROMAINE WRAPS WITH CITRUS SOY
Recipe courtesy of P.F. Chang’s China Bistro
1 pound chicken
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
½ teaspoon dry chili flakes
3 tablespoons soy bean oil or vegetable oil
2 heads romaine lettuce, cleaned
½ cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
¼ cup soy sauce
1 tablespoon hoisin sauce
1 ounce scallions, sliced thin
2 tablespoons soy sauce

Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soy
bean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 2-4 hours.
Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the
romaine lettuce, chopping off the stem, peeling each ‘spear’ and running under clean cold water.
Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
Coat a very hot sauté pan lightly with soy bean oil. Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes.

The pan will appear to “burn”, but that is the carmelization and where all the flavor comes from. Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how wet you want your mixture. Spoon chicken onto a plate.
Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!
*Fun fact: this recipe can also be done with baby shrimps, fish or beef.
®

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