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Wanna-be PF Chang’s Lettuce Wraps Recipe

June 16, 2010

My sis-in-law sent over this recipe – I can’t wait to try it out!  It sounds like the perfect summer meal!

From Jessie:

Kind of time consuming chopping veggies and making the sauce but totally worth it!!!!  I added some more veggies to the stirfry mix…definately a wknd night dinner…ENJOY

Pouring sauce

1/4 cup sugar

1/2 cup warm water

2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten)

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 teaspoon hot water

1 tablespoon dijon mustard

2 cloves garlic, minced

Chicken Stir-fry

2 tablespoons extra virgin olive oil

2 tablespoons sesame oil

2 boneless skinless chicken breasts, cubed to 1/2″

1 – 8oz can sliced water chestnuts, minced to the size of corn kernals

1/2 cup mushrooms, minced to the size of corn kernals

1/2 onion, chopped fine

3 cloves garlic, minced fine

6 large leaves of iceberg lettuce or nappa cabbage

Stir-fry sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.

Combine 1 teaspoons hot water with dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

Take pan that you cooked the chicken in (with the still warming oil, riiiight?) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish.

Add mustard/garlic mixture to the pouring sauce, 1/2 a teaspoon at time to taste.

Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

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One Comment leave one →
  1. June 16, 2010 4:45 pm

    Where I live, we don’t have a PF Chang’s unfortunately, but this recipe looks great!

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