PF Chang's Chicken Lettuce Wraps
A friend of mine just asked for this recipe so I thought that I would share it with everyone. It is on my summer menu, but it sure sounds good today. Here is the recipe minus those little white crispy things ( I don't know what they are or where to find them, so if anyone knows please share. They are so yummy!).
3 T. oil
1 Lb. ground chicken
1 cup water chestnuts
2/3 cup mushrooms
3 T. chopped onions
1 tsp. minced garlic
4-5 iceberg lettuce leaves
Stir fry sauce:
4 T. Soy sauce
4 T. Brown Sugar
1 tsp. rice wine vinegar
Special Sauce (pot sticker sauce; I use this with my pot stickers. It makes a lot so I freeze it in ice cube trays and then put them into freezer bags. Then I pull out two or three when I need them so I don't have to make the sauce every time.):
1/4 cup sugar
1/2 cup water
4 T. Soy Sauce
2 T. Rice wine vinegar
2 T. Ketchup
1 T. Lemon Juice
1/8 tsp. Sesame oil
1 T. Hot mustard
2 tsp. hot water
1-2 tsp. garlic and red chili paste (you can find this on the oriental foods isle)
Make special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate until ready to serve.
Combine hot water and hot mustard and set aside as well. At time to serve add desired amount of mustard and chili paste to special sauce to pour on wraps.
Bring oil to high heat in wok or large frying pan. Saute chicken until fully cooked. Meanwhile, prepare stir fry sauce by mixing the soy sauce, brown sugar and rice wine vinegar together in a bowl. Add garlic, onions, water chestnuts, mushrooms, and stir fry sauce to chicken. Saute mixture until mixture is heated through and sauce starts to thicken. Serve in lettuce leaves and top with special sauce.
2 comments:
I think the white crispy things are called Maifun noodles. I use them in my Japanese salads.
They are in a bag in the Ethnic section at grocery stores and they look like long clear strings. To use them you get some oil hot and do a little section at a time, depending on the size of your pan.
You put them in and they blow up to several times there original size. It takes about 30 to 45 seconds, give or take.
Then you set them out and put them on your paper towels until you are ready to use them. Note: They will go soggy after being wet with dressing so I would put them in your wraps very last.
We dont have a PFchang's here but I do believe this is what the mystery white things are and if anyone doesnt have them. Email me at Janaeinarkansas@hotmail.com.
I will mail some to you. I never could get them in Minnesota, so I bought a years supply when we moved to Arkansas. LOL..
Janae- Thanks for sharing about he Maifun Rice Sticks(that is what they were called at my grocery store). They were exactly what I was looking for. They are so much fun so cook! It really brought the PF Chang experience home...now if I can just figure out how to get those giant horse statues:)
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