Description
PF Chang’s–style lettuce wraps made with savory ground chicken, crisp water chestnuts, and a flavorful Asian-inspired sauce, served in fresh butter lettuce leaves for a light, satisfying meal or appetizer.
Ingredients
1/4 cup hoisin sauce
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sriracha
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
1 pound ground chicken
1/4 cup finely diced onion
2 teaspoons freshly minced garlic
1 teaspoon grated fresh ginger
8 ounces water chestnuts, drained and diced (1 can)
1/4 cup thinly sliced green onions
1 head butter lettuce, for serving
Instructions
- In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, sriracha, and cornstarch. Set aside.
- Heat sesame oil in a large skillet over medium heat. Add ground chicken and cook, breaking it up, until no longer pink, about 5–7 minutes.
- Stir in diced onion, garlic, and ginger. Cook for 3–4 minutes until onions soften.
- Pour the sauce into the skillet, stirring to coat the chicken. Cook for 1 minute, adding up to 1/4 cup water if it thickens too quickly.
- Stir in water chestnuts and green onions. Remove from heat.
- Spoon chicken mixture into butter lettuce leaves and serve immediately.
Notes
- Use gluten-free soy sauce and hoisin sauce for a gluten-free version.
- Iceberg lettuce can be substituted for butter lettuce for extra crunch.
- Prep the filling ahead and reheat before serving for quick meals.
- Increase sriracha or add red pepper flakes for more heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 190
- Sugar: 6g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
