• P.F. Chang's Soothing Chicken Lettuce Wraps

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    • 8 x dry shiitake mushrooms
    • 1 tsp cornstarch
    • 2 tsp dry sherry
    • 2 tsp water
    •     salt & pepper
    • 1 1/2 x #s boneless, skinless chicken (cut in small pcs)
    • 5 Tbsp. oil
    • 1 tsp fresh chopped ginger
    • 2 clv garlic, chopped
    • 2 x green onions, chopped
    • 2 sm dry chilis, (optional)
    • 8 ounce can bamboo shoots, chopped
    • 8 ounce can waterchestnuts, chopped
    • 1 pkt cellophane Chinese rice noodles, prep according to package
    •     Cooking Sauce: (2X to use for dipping)
    • 1 Tbsp. Hoisin sauce 1 Tbls soy sauce 1 Tbls dry sherry
    • 2 Tbsp. oyster sauce 2 Tbls water 1 teaspoon sesame oil
    • 1 tsp sugar 2 teaspoon cornstarch


    1. Iceberg lettuce "c." leaves, bibb or possibly other leaf lettuce )
    2. Cover shrooms w/ boiling water, let stand 30 mins then drain. Cut & throw away woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, & set aside. In med bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, & chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil & let sit 15 mins to marinate. Heat wok or possibly large skillet over med high heat. Add in 3 Tbls oil, then add in chicken & stir fry for about 3-4 mins. Set aside. Add in 2 Tbls oil to pan. Add in ginger, garlic, chilies(if you like), & onion; stir fry about a minutes or possibly so. Add in mushrooms, bamboo shoots & water chestnuts; stir fry an additional 2 mins. Return chicken to pan. Add in mixed cooking sauce to pan. Cook till thickened & warm. Break cooked cellophane noodles into small pcs, & cover bottom of serving dish w/ them. Then pour chicken mix on noodles. Spoon into lettuce leaf & roll.

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