Source: Group RecipesIf you've never had PF Chang's Soothing Lettuce Wraps, you are really missing out. They are SO GOOD and probably my favorite appetizer of all-time!
These aren't EXACTLY the same - I Googled "PF Chang's Lettuce Wraps" and got quite a few versions, and the lazy side in me won. This version was really easy. My only suggestion would be to halve the ginger and hot sauce - my changes are below. Enjoy!
Lettuce Wraps
Ingredients
16 Boston, bibb or butter lettuce leaves (or head of lettuce, rinsed, using large leaves)
1 pound ground chicken breast
1 large onion -- chopped
1/2 Cup pine nuts, chopped (optional)
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
1 teaspoon minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
1 teaspoon 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
Directions
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, pine nuts 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.
Note: 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.
Lettuce Wraps
Ingredients
16 Boston, bibb or butter lettuce leaves (or head of lettuce, rinsed, using large leaves)
1 pound ground chicken breast
1 large onion -- chopped
1/2 Cup pine nuts, chopped (optional)
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
1 teaspoon minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
1 teaspoon 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
Directions
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, pine nuts 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.
Note: 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.
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