PF Chang's Chicken Lettuce Wraps Recipe
Craving the iconic flavor of PF Chang’s Chicken Lettuce Wraps but want a healthier, homemade version that’s ready in 30 minutes? After countless rounds of testing, I’ve nailed the perfect copycat recipe with tender ground chicken, crunchy water chestnuts, and a sweet-savory sauce made with hoisin sauce—the secret to why it tastes so good!
Servings: 4
Ingredients
- 1 tablespoon avocado oil
- ½ white onion finely diced
- 2 garlic cloves finely minced
- 2 teaspoons minced fresh ginger
- 1 pound ground chicken
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce optional, plus more for serving
- 1 teaspoon toasted sesame oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded carrots
- 1 8-ounce can whole water chestnuts drained and diced
- ½ cup peanut oil or another high smoke point oil
- 2 ounces vermicelli rice noodles
- 16 Bibb or butter lettuce leaves
- 3 green onions green parts only, thinly sliced, for serving
Instructions
- Heat the avocado oil in a large skillet over medium heat. Add the white onion and cook until translucent, about 2-3 minutes. Stir in the garlic and ginger and continue cooking for 1 additional minute.½ white onion, 2 garlic cloves, 2 teaspoons minced fresh ginger, 1 tablespoon avocado oil
- Push the onion to one side of the skillet and add the ground chicken. Cook, breaking apart, until no longer pink, about 7-8 minutes.1 pound ground chicken
- Meanwhile, in a medium bowl, whisk together the hoisin, soy sauce, rice vinegar, chili garlic sauce, if using, sesame oil, salt, and black pepper. Pour the sauce over the chicken. Add the shredded carrots and water chestnuts. Cook over medium-low heat, stirring occasionally, for 3-4 minutes, or until the sauce has thickened.¼ cup hoisin sauce, 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 2 teaspoons chili garlic sauce, 1 teaspoon toasted sesame oil, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ cup shredded carrots, 1 8-ounce can whole water chestnuts
- For the Crispy Rice Noodles: Line a plate with paper towels. Pour at least 1 inch of peanut oil into a small pot over high heat. Heat 3-4 minutes, then test the oil to see if it is hot by adding a single vermicelli noodle. If it is ready, the noodle will puff up almost instantaneously. Once the oil is hot, add the vermicelli noodles 1-2 tablespoons at a time. Cook until puffy, no more than 10 seconds. Flip and repeat on the other side. Transfer finished noodles to the paper towel-lined plate to drain and repeat with the remaining vermicelli.½ cup peanut oil, 2 ounces vermicelli rice noodles
- Serve chicken in a lettuce leaf with crispy rice noodles, a sprinkle of green onions and additional chili garlic sauce, if desired.16 Bibb or butter lettuce leaves, 3 green onions
Video
Notes
- Nutrition: Facts are calculated without crispy rice noodles.
- Gluten-free: Look for a certified GF soy sauce (or tamari) and hoisin sauce.
- Low-carb: Leave off the crispy rice noodles.
- Storing: Store the chicken and lettuce separately in the refrigerator for 3-4 days. Crispy rice noodles keep for up to 3 days at room temperature.
Nutrition
Calories: 566kcal | Carbohydrates: 26g | Protein: 23g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1160mg | Potassium: 886mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4752IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 2mg
