16 Boston, bibb or butter lettuce leaves 1 pound ground chicken breast 1 large onion, chopped 2 tablespoons minced garlic 1 tablespoon reduced-sodium soy sauce 1/4 cup hoisin sauce 2 teaspoons minced fresh ginger 1 tablespoon rice wine vinegar or red wine vinegar 2 teaspoons Asian chili pepper sauce (see Note) 1 can (8 ounce size) sliced water chestnuts, drained, finely chopped 1 bunch green onions, thinly sliced 2 teaspoons Asian sesame oil
Rinse lettuce leaves, keeping them whole. Set aside to drain.
Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.
My favorite appetizer is TGI Friday's pot stickers! So I was skeptical about these tasting just like them, but they really do!! They were wonderful! They make a lot, but it's easy to freeze them and just thaw and brown them whenever you are in the mood for them. -GIRLYMOMOF4
I love this recipe When I first tried it from Panda express I fell in love it is now my favorite meal. -AK123
ratings & reviews
Dec 12, 2013
I've started making the filling and bringing it to work and just assembling it on lettuce leaves there. Super easy and so good! My coworker thought I went to PFChangs on my break!!
Nov 4, 2013
Made this with ground turkey because my store almost never has ground chicken. Turned out just as good!
Oct 11, 2013
This dish is the reason I love PFChangs but I can't get there very often. I love that I can make it at home (I'll still go to the restaurant every chance I get though because we all deserve a good meal out once in a while!). I don't change anything with this recipe and it turns out vry good. I've made it three times now!
Jul 24, 2013
I omit the water chestnuts which makes it a great low carb meal
Apr 5, 2013
I made this with ground turkey and added some minced mushrooms plus extra chili sauce. Delicious can't wait to make it again!
Feb 6, 2013
I made these, but just cut the chicken in small chunks, also added about 2 TBSP of fresh cilantro, and a few TBSP of brown sugar and about 1 TSP of Garlic Salt and 1/4 cup of crushed almonds for some more crunch, these were absolutely delicious and would recommend to anyone!
Jan 13, 2013
Very good and simple! I added diced carrots and cashews and was heavy-handed with the Sriracha!!
This is a keeper!
Nov 27, 2012
these are sooo yummy!! I'd say this is my pregnancy craving!
Nov 4, 2012
I love PF Chang's, especially for their gluten free lettuce wraps- and I don't even like lettuce. Anyone who's had these has gotten them with tasty crispy noodle-type things. I've asked them and they only call them cellophane noodles. Everyone online says the same thing, I was hoping it would be easy to find, already done like a package of crackers. A little research showed me no, they have to be cooked somehow and that they are also known as mung bean noodles.
I have been trying for ages to get these noodles right. I tried taking the raw noodles and frying them, they didn't puff up and tasted like raw noodles, pretty gross.
I tried cooking them first as per the instructions on the packet, in boiling water, and then throwing the slimy noodles on the frying pan after that, and they stayed slimy, and got oily, and not at all puffy and crispy. Is there some method I am missing, or is it some other type of noodle? Any advice would be appreciated! Thanks.
Oct 4, 2012
These are soooooo good! Easy to make and the flavors are wonderful together. Tastes just like PF Changs. Thank you for posting it!
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