Recipe for (Chinese) Chicken Lettuce wraps?

If anyone has made or knows of a good chicken lettuce wrap recipe, that would be great! (It's the kind of thing they have at P F Changs) Preferably, one that includes the chicken with the specific sauce and the sliced up vegetables - no mushrooms or noodles or any other random foods. Thank you!

2 Answers

  • 9 years ago
    Favorite Answer

    This is supposedly the PF Changs recipe. Just leave out the mushrooms or other ingredients you don't like.

    P.F. CHANG'S Soothing Chicken Lettuce Wraps Recipe


    8 dried Shitake mushrooms

    1 tsp cornstarch

    2 tsp dry sherry

    2 tsp water

    salt and pepper

    1 1/2 pounds boneless, skinless chicken

    5 Tbsp oil

    1 tsp fresh minced ginger

    2 cloves garlic, minced

    2 green onions, minced

    2 small dried chilis, (optional)

    8 oz can bamboo shoots, minced

    8 oz can water chestnuts, minced

    1 package cellophane Chinese rice noodles, prepared according to package

    Cooking Sauce:

    1 Tbsp Hoisin sauce

    1 Tbsp soy sauce

    1 Tbsp dry sherry

    2 Tbsp oyster sauce

    2 Tbsp water

    1 tsp. sesame oil

    1 tsp. sugar

    2 tsp. cornstarch


    Cooking Sauce:

    1 Tbsp Hoisin sauce

    1 Tbsp soy sauce

    1 Tbsp dry sherry

    2 Tbsp oyster sauce

    2 Tbsp water

    1 tsp. sesame oil

    1 tsp. sugar

    2 tsp. cornstarch


    Iceberg lettuce "cups" leaves ( I tried the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce )

    Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly.

    Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.

    Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and Roll.

    EDIT: This is my recipe.

    1-2 head boston lettuce washed and separated

    Cooked sliced chicken, usually from left over BBQ chicken

    Green onion or scallions, cut about 3 inches long

    Bean Sprouts, about 1/2 cup

    Hoisin Sauce

    Spread a little hoisin sauce on each lettuce leaf. Top with some sliced chicken, scallion pieces and bean sprouts. Roll up lettuce leaves and serve with some hoisin on the side.

    Source(s): / recipe / 21046 / p.f.-chang's-soothing-ch... -
  • Anonymous
    9 years ago

    This is a recipe for Barbecued Chinese Chicken Lettuce Wraps from Rachel Ray!

    Total Time:

    25 min


    15 min


    10 min


    4 servings




    2 cups, 4 handfuls, fresh shiitake mushrooms

    1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders

    2 tablespoons light colored oil, such as vegetable oil or peanut oil

    Coarse salt and coarse black pepper

    3 cloves garlic, chopped

    1 inch ginger root, finely chopped or grated, optional

    1 orange, zested

    1/2 red bell pepper, diced small

    1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped

    3 scallions, chopped

    3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market

    1/2 large head iceberg lettuce, core removed, head quartered

    Wedges of navel orange -- platter garnish


    Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

    Preheat a large skillet or wok to high.

    Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

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