PF Chang’s Copycat Chicken Lettuce Wraps – Easy Recipe

Chicken Lettuce Wraps (PF Chang’s Copycat) are a weeknight dinner dream come true. Have you ever found yourself craving that irresistible combination of savory, tender chicken, crisp lettuce, and a burst of fresh flavors that makes PF Chang’s legendary? I know I have! These delightful bites are more than just a meal; they’re an experience. They’re incredibly satisfying without feeling heavy, making them a perfect starter or a light, flavorful main course. What truly sets these Chicken Lettuce Wraps apart is their perfect balance of sweet, salty, and umami notes, all encased in that refreshing crunch of cool iceberg lettuce. It’s the kind of dish that makes everyone at the table smile, and the best part? We can recreate that magic right in our own kitchens with this easy-to-follow copycat recipe. Get ready to impress yourself and your loved ones!

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about PF Chang’s iconic Chicken Lettuce Wraps. That perfect balance of savory, slightly sweet filling nestled in crisp lettuce cups is a culinary delight. Recreating this restaurant favorite at home might seem daunting, but I’m here to tell you it’s completely achievable and incredibly rewarding. This recipe breaks down the process into simple steps, ensuring you get that authentic, delicious taste right in your own kitchen. Forget the takeout menu; let’s get cooking!

Ingredients:

Cooking Instructions:

The journey to delicious chicken lettuce wraps begin extracts with preparing our key components. This involves rehydrating the shiitake mushrooms, chopping our aromatics, and getting our chicken ready for the wok.

Step 1: Rehydrate the Shiitake Mushrooms and Prepare the Chicken

Begin extract by rehydrating your dried shiitake mushrooms. Place them in a medium bowl and cover them generously with hot water. Let them soak for at least 20-30 minutes, or until they are tender and pliable. Once rehydrated, gently squeeze out any excess water and discard the tough stems. Finely chop the mushroom caps. While the mushrooms are soaking, prepare your chicken. Ensure your pound of boneless, skinless chicken thighs is chopped into very small, bite-sized pieces. This is crucial for achieving the right texture in the filling. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good grind of black pepper. Mix it all together to ensure each piece is evenly seasoned.

Step 2: Sauté the Aromatics and Chicken

In a large skillet or wok, heat 1 & 1/2 tablespoons of canola oil and 1 teaspoon of sesame oil over medium-high heat. Once shimmering, add your seasoned chicken to the skillet. Cook, stirring occasionally, until the chicken is browned and cooked through. This should take about 5-7 minutes. Once the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add the remaining 1 tablespoon of canola oil and 1 & 1/2 teaspoons of sesame oil. Add your minced garlic and minced gin extractger to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn them. Add the chopped shiitake mushrooms and the chopped water chestnuts to the skillet. Stir-fry for another 2-3 minutes until the mushrooms are tender and slightly browned.

Step 3: Combine and Flavor the Filling

Return the cooked chicken to the skillet with the vegetables. Add 2 tablespoons of soy sauce to the mixture. Stir everything together to coat the chicken and vegetables evenly with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld together. Now, it’s time to add most of your chopped green onions, reserving some for garnish. Stir them into the filling. Taste the filling and adjust seasoning if necessary. You might want a little more salt or pepper, depending on your preference. The goal here is a savory, slightly umami-rich filling that’s bursting with flavor.

Step 4: Prepare the Crispy Rice Sticks

While the filling is simmering and the flavors are developing, let’s get to those crispy rice sticks that add such a delightful textural contrast. Carefully pour your frying oil into a deep skillet or a small saucepan, ensuring you have about 2 inches of oil. Heat the oil over medium-high heat until it reaches around 350-375°F (175-190°C). You can test the oil by dropping a single rice stick in; it should sizzle and puff up immediately. In a small bowl, combine the maifun rice sticks with 1/4 cup of cold water. Let them soak for just a minute or two until they are slightly softened but not mushy. Gently drain any excess water. Carefully add a small batch of the softened rice sticks to the hot oil. They will puff up almost instantly. Fry for just a few seconds until they turn golden and crispy. Do not overcrowd the pan, as this will lower the oil temperature and result in greasy rice sticks. Use a slotted spoon or spider strainer to quickly remove the crispy rice sticks from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat this process with the remaining rice sticks.

Step 5: Assemble and Serve

Now comes the best part: assembling your PF Chang’s copycat chicken lettuce wraps! Wash and separate your lettuce leaves. Iceberg lettuce or butter lettuce are excellent choices for their crispness and ability to hold the filling. Arrange the crisp lettuce cups on a platter. Spoon generous portions of the savory chicken and vegetable filling into each lettuce cup. Garnish with the reserved chopped green onions for a fresh, vibrant finish. Serve immediately, encouragin extractg everyone to create their own perfect bite by scooping the filling into the lettuce and enjoying the delightful crunch. These wraps are a fantastic appetizer or a light and satisfying main course. Enjoy the fruits of your labor – a restaurant-quality meal made with love!

Conclusion:

I hope you’re as excited as I am to recreate that iconic PF Chang’s flavor in your own kitchen with this Chicken Lettuce Wrap recipe! What makes this dish so fantastic is its perfect balance of savory, sweet, and slightly tangy flavors, combined with a delightful mix of textures from the tender chicken, crisp lettuce, and crunchy water chestnuts. It’s a light yet satisfying meal that feels incredibly gourmet but is surprisingly simple to prepare, making it ideal for a weeknight dinner or a fun gathering with friends.

These Chicken Lettuce Wraps are incredibly versatile. For serving, beyond the classic butter lettuce cups, consider using iceberg lettuce for an extra crunch or even large collard green leaves for a more robust wrap. You can also serve the filling alongside steamed rice or quinoa for a heartier meal.

If you’re looking for variations, feel free to swap out the ground chicken for finely chopped mushrooms or firm tofu for a vegetarian option, or use ground turkey. Experiment with different nuts like cashews or peanuts for added crunch. The possibilities are truly endless, and I encourage you to dive in and make this recipe your own!

Frequently Asked Questions about Chicken Lettuce Wraps:

Q: Can I make the filling ahead of time?

Yes, absolutely! The filling for these Chicken Lettuce Wraps can be made up to two days in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker when you’re ready to serve.

Q: What kind of lettuce is best for lettuce wraps?

Butter lettuce, also known as Boston or Bibb lettuce, is traditionally used and works wonderfully because its leaves are soft and cup-shaped. However, iceberg lettuce offers a satisfying crunch and holds its shape well, making it another excellent choice.

Q: Is there a way to make the chicken filling spicier?

Definitely! For an extra kick, you can add a pinch of red pepper flakes to the stir-fry along with the other aromatics, or drizzle some sriracha or chili garlic sauce over the finished filling before serving.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A delicious copycat recipe for PF Chang’s famous chicken lettuce wraps, featuring savory seasoned chicken, crunchy water chestnuts, and earthy shiitake mushrooms, all served in crisp lettuce cups.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
4 servings

Ingredients

• 2 & 1/2 tablespoons canola oil (divided)
• 2 & 1/2 teaspoons sesame oil (divided)
• 1 pound chicken thighs (chopped into very small pieces)
• 1 & 1/2 teaspoons kosher salt (for seasoning chicken)
• black pepper (to season chicken)
• 2 ounces DRIED shiitake mushrooms*
• hot water (for rehydrating mushrooms)
• 1 (8-oz) can water chestnuts (chopped)
• 1 tablespoon garlic (smashed and minced)
• 1 tablespoon fresh ginger (minced)
• 4 green onions (chopped and divided)
• 2 inches frying oil (canola oil, vegetable, etc)
• 1 (6.75-oz) package maifun rice sticks
• 1/4 cup cold water
• 2 tablespoons soy sauce

Instructions

1. Step 1
   Rehydrate dried shiitake mushrooms by soaking them in hot water for at least 15 minutes, then drain and finely chop.
2. Step 2
   Season the chopped chicken thighs with kosher salt and black pepper. In a bowl, combine the seasoned chicken with 1 tablespoon of canola oil, 1 teaspoon of sesame oil, and half of the minced garlic and ginger. Set aside.
3. Step 3
   Prepare the rice sticks according to package directions. Typically, this involves soaking them in hot water until tender, then draining. Rinse with cold water and set aside.
4. Step 4
   Heat the remaining canola oil and the frying oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, breaking it up with a spoon, until browned and cooked through. Remove chicken from the skillet and set aside.
5. Step 5
   In the same skillet, add the remaining canola oil and sesame oil. Add the remaining minced garlic and ginger, and cook for about 30 seconds until fragrant. Stir in the chopped shiitake mushrooms and water chestnuts, and cook for 2-3 minutes.
6. Step 6
   Return the cooked chicken to the skillet. Add the soy sauce, chopped green onions (reserving some for garnish), and the prepared rice sticks. Stir well to combine and heat through for another 2-3 minutes. If the mixture seems dry, add a tablespoon or two of water.
7. Step 7
   Serve the chicken mixture immediately in crisp lettuce cups (such as iceberg or butter lettuce). Garnish with reserved chopped green onions.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.