Here's a recipe for PF Changs inspired chicken lettuce wraps! These are oh-so-yummy and one of Brian Crain's favorites! You can control what goes inside based on your taste---no mushrooms here! Paige, Sarabeth, and Brittany convinced me to try my first lettuce wraps and they were yummy. It was in college that my taste buds first became adventurous with sushi, hibachi, thai food, and asian food in general. Thanks for helping me try new things, girls!
First gather the ingredients for the stir fry sauce: brown sugar, red wine vinegar, and soy sauce. Mix together.
I used my new cute little bowls from Anthro and tried out some manual settings on my camera...so some pictures are better than others.
Next chop up white onion (green onion works well too) and fresh garlic.
Optional veggies: mushrooms, water chestnuts, peppers.
Place two chicken breasts in a pan with veggie oil heated over medium-high heat. (I use a wok thanks to a wedding gift from Becky Crandall)
Warning: Be careful with hot oil! This will cause a big mess all over the counter, but it's okay! The beautiful golden brown crust on the chicken will be worth it and make slicing and dicing easy. (I recommend this method since I've tried dicing the chicken first --- creating all kinds of juices that make it hard to get a golden crust --- it looks more like steamed/boiled chicken...blek)
Allow your chick-chick to cool then slice long ways.
Then turn and chop chop.
All these little chicken bites are going to be delicious in the end.
Heat oil over medium heat and saute the veggies.
Return the chicken to the pan.
Pour in the yummy salty/sweet stir fry sauce.
Give everything a toss in the sauce. Optional: Sprinkle in some spicy red pepper flakes.
Grab your favorite lettuce (we prefer iceberg for lettuce wraps).
Slice in half and cut off the root. Shake or tap on counter until all the little lettuce cups are free.
1/2 head of lettuce provides more than enough for this recipe.
Scoop up the chicken and add to your lettuce cups.
A delicious appetizer or dinner for two awaits you and yours!
Chicken Lettuce Wraps
2 Tbsp low sodium soy sauce
2 Tbsp brown sugar
1/2 Tbsp red wine vinegar
3 Tbsp. of veggie oil
2 cloves of garlic
1/4 c. of chopped onion
2/3 c. mushrooms, 8 oz. can of water chestnuts
Mix together soy sauce, brown sugar and red wine vinegar and set aside. Heat 2 Tbsp. of veggie oil in medium-high heat wok. Add chicken and cook for about 5 minutes per side until done. Don't flip until the chicken has a chance to develop a nice crust on the outside. Remove and cool. Slice and chop into bite-size pieces.
Add 1 Tbsp. of veggie oil and heat over medium heat. Add veggies and saute until soft. Add chicken and toss everything in stir fry sauce.
Grab your lettuce cups and enjoy!