When I go back to visit my mom, we usually make it to P.F. Chang’s at least once, and always start the meal with their very popular chicken lettuce wraps. Off the record, they do a good job with most of the dishes I’ve had, but the wraps are clearly my favorite.
There’s an addictive quality to the contrasting combination of flavors and textures, and since this recipe has been requested many times, I decided I’d give it a go. Fair warning, I did almost no serious corporate espionage to find out what’s actually in these, but regardless, I loved how this came out, and it seems close enough. One key here is to use a very large, non-stick pan, so the braising liquid/glaze sticks to the bits of food, rather than the bottom of the pan. Other than that, the technique is pretty simple, and not a lot can go wrong…unless you try to use chicken breast. Even if you think you don’t like them, use thighs, because in this you will. I really hope you give this a try soon. Enjoy!
Ingredients for about 8 large or 16 smaller lettuce wraps: Chicken mixture: 2 tbsp vegetable oil 1 1/2 pound boneless, skinless chicken thighs, chopped 1/2 cup yellow onion, minced 1/3 cup green onion 1 can (8-oz ) water chestnuts, drained, minced 1 cup diced shiitake mushrooms 1 tbsp soy sauce 2 tsp brown sugar
1 tbsp freshly grated ginger
For the glaze: 1/4 cup chicken stock 1/2 tsp mustard powder 2 tsp toasted sesame oil 1/4 cup rice wine vinegar 2 tsp brown sugar 1 tbsp ketchup 1 tbsp soy sauce
1/2 tsp red chili flakes, or to taste 4 garlic cloves, minced about 1/4 cup chopped cilantro, basil leaves, and green onions to finish
iceberg lettuce leaves as needed
source : http://imgur.com, http://foodwishes.blogspot.com, http://google.com
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