Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Chicken Lettuce Wraps (PF Chang’s Copycat) are a fan favorite for a reason, and today, we’re diving deep to recreate that beloved restaurant experience right in our own kitchens. Who doesn’t love those crisp lettuce cups overflowing with savory, perfectly seasoned chicken and a burst of fresh, vibrant flavors? There’s something incredibly satisfying about the combination of textures – the cool, crunchy lettuce against the warm, tender filling. It’s light enough to feel guilt-free, yet packed with so much deliciousness that you’ll be scraping the bowl clean. What truly sets these Chicken Lettuce Wraps apart is that signature sweet and savory sauce, mingling with the earthy notes of water chestnuts and the subtle heat of gin extractger and garlic. It’s a harmonious blend that keeps us coming back for more, and honestly, mastering this PF Chang’s copycat is a total game-changer for weeknight meals or impressive appetizer spreads.

Chicken Lettuce Wraps (PF Chang’s Copycat)

Get ready to impress yourself and your loved ones with these incredible Chicken Lettuce Wraps, a spot-on copycat of the popular PF Chang’s appetizer. They’re fresh, flavorful, and surprisingly easy to make at home. The combination of savory chicken, crisp water chestnuts, aromatic gin extractger and garlic, all wrapped in cool, refreshing lettuce leaves, is simply irresistible. Plus, serving them family-style makes for a fun and interactive dining experience. Let’s get cooking!

Ingredients:

Preparing the Components

The key to these delicious lettuce wraps lies in having all your ingredients prepped and ready to go. This is because the cooking process for the chicken mixture is quite fast, similar to a stir-fry.

Rehydrating the Shiitake Mushrooms

The first step is to rehydrate your dried shiitake mushrooms. This will bring them back to life and unlock their deep, earthy flavor. Place the dried mushrooms in a medium bowl. Pour enough hot water over them to fully submerge them. You’ll want to let them soak for at least 20 to 30 minutes, or until they are pliable and tender. Once rehydrated, drain the mushrooms, reserving a little of the soaking liquid if you like for extra flavor (strain it well to remove any grit). Gently squeeze out any excess water and then finely chop them. This ensures they blend seamlessly into the chicken mixture.

Preparing the Chicken and Vegetables

Next, let’s get the chicken ready. Ensure your chicken thighs are chopped into very small, bite-sized pieces. This is crucial for even cooking and for them to fit nicely within the lettuce cups. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good amount of freshly ground black pepper.

Now, let’s address the other components. Drain and chop your canned water chestnuts. This will provide a delightful crunch to the filling. Mince your garlic and fresh gin extractger until very fine. You’ll want about a tablespoon of each – don’t be shy with these aromatics, as they are the backbone of the flavor profile! Chop your green onions, making sure to keep them separated. You’ll use some in the filling and the rest as a garnish.

Cooking the Chicken Filling

This is where all the flavors come together in a quick and exciting cooking process.

1. Searing the Chicken: Heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer (you may need to do this in batches to avoid overcrowding the pan, which can lead to steaming rather than searing). Cook the chicken, stirring occasionally, until it’s nicely browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside on a plate.

2. Sautéing the Aromatics and Mushrooms: Add the remaining 1 & 1/2 tablespoons of canola oil and 1 & 1/2 teaspoons of sesame oil to the same skillet. Add the minced garlic and gin extractger to the hot oil and sauté for about 30 seconds until fragrant, being careful not to burn them. Then, add the chopped rehydrated shiitake mushrooms and the chopped water chestnuts to the skillet. Stir-fry for another 2-3 minutes until the mushrooms are tender and slightly browned.

3. Combining and Flavoring: Return the cooked chicken to the skillet with the vegetables. Add about half of the chopped green onions (reserving the rest for garnish). Pour in the 2 tablespoons of soy sauce. Stir everything together well, ensuring the chicken and vegetables are evenly coated with the sauce. Cook for an additional 1-2 minutes, allowing the flavors to meld and the sauce to slightly thicken. Taste and adjust seasoning if needed with a little more salt or pepper.

Preparing the Crispy Rice Sticks

These crispy rice sticks are a signature element of the PF Chang’s lettuce wraps and add a wonderful textural contrast.

1. Frying the Rice Sticks: In a separate pot or deep skillet, heat about 2 inches of frying oil (canola oil or vegetable oil works well) over medium-high heat until it reaches around 350-375 degrees Fahrenheit. Carefully add the dry maifun rice sticks to the hot oil, a few at a time. They will puff up almost instantly. Fry for only about 10-15 seconds, just until they are lightly golden and crispy. Immediately remove them with a slotted spoon and drain them on a plate lined with paper towels. Be careful, as they cook very quickly and can go from perfect to burnt in a flash.

Assembling and Serving

Now for the fun part – assembling your delicious lettuce wraps!

1. Preparing the Lettuce Cups: Wash and thoroughly dry your lettuce leaves. Iceberg or butter lettuce are excellent choices for their sturdy, cup-like shape. Gently separate the leaves and pat them dry with paper towels to ensure they hold the filling well.

2. Serving: Arrange the cooked chicken filling in a serving bowl. Place the crispy rice sticks in a separate bowl. Serve the prepared lettuce cups, the chicken filling, the crispy rice sticks, and the remaining chopped green onions on a platter. To eat, simply spoon some of the chicken filling and a few crispy rice sticks into a lettuce cup, top with some fresh green onions, and enjoy! This DIY approach makes for a fantastic and interactive meal.

Enjoy your homemade PF Chang’s style Chicken Lettuce Wraps! They are a guaranteed hit for any occasion.

Conclusion:

I hope you’re as excited to try these PF Chang’s Copycat Chicken Lettuce Wraps as I am to share them! This recipe is truly fantastic because it delivers all the savory, satisfying flavors of the restaurant classic right in your own kitchen, with surprisingly little effort. The tender chicken, the crunch of water chestnuts and peanuts, and that irresistible umami-rich sauce all come together perfectly, creating a light yet incredibly flavorful meal that’s perfect for a weeknight dinner or an impressive appetizer. They are so versatile and always a crowd-pleaser!

For serving, I love presenting them with a vibrant array of toppings like extra chopped peanuts, sliced green onions, a drizzle of sriracha, and perhaps some pickled carrots for a touch of tang. You can also easily adapt this recipe to suit your preferences. Try using ground turkey or even finely chopped firm tofu for a vegetarian twist. If you’re feeling adventurous, add a pinch of red pepper flakes to the sauce for a bit of heat. Don’t be afraid to experiment and make these chicken lettuce wraps your own!

Give this recipe a go – I’m confident you’ll be delighted with the results. It’s a delicious way to enjoy a restaurant favorite at home!

Frequently Asked Questions:

Can I make the sauce ahead of time?

Absolutely! The sauce for these chicken lettuce wraps can be made a day or two in advance and stored in an airtight container in the refrigerator. Just give it a good whisk before using it. This is a great time-saver!

What kind of lettuce is best for the wraps?

Iceberg lettuce is the classic choice due to its sturdy, cup-like leaves that hold the filling well and provide a refreshing crunch. However, butter lettuce or even romaine lettuce can also work beautifully if iceberg isn’t your preference.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A delicious copycat recipe for PF Chang’s Chicken Lettuce Wraps, featuring savory chicken, crunchy water chestnuts, and flavorful mushrooms, all served in crisp lettuce cups.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
4 servings

Ingredients

• 2 & 1/2 tablespoons canola oil (divided)
• 2 & 1/2 teaspoons sesame oil (divided)
• 1 pound chicken thighs (chopped into very small pieces)
• 1 & 1/2 teaspoons kosher salt (for seasoning chicken)
• black pepper (to season chicken)
• 2 ounces DRIED shiitake mushrooms
• hot water (for rehydrating mushrooms)
• 1 (8-oz) can water chestnuts (chopped)
• 1 tablespoon garlic (smashed and minced)
• 1 tablespoon fresh ginger (minced)
• 4 green onions (chopped and divided)
• 2 inches frying oil (canola oil, vegetable, etc)
• 1 (6.75-oz) package maifun rice sticks
• 1/4 cup cold water
• 2 tablespoons soy sauce

Instructions

1. Step 1
   Rehydrate the dried shiitake mushrooms by soaking them in hot water for at least 20 minutes, or until softened. Drain and finely chop. Reserve the soaking liquid.
2. Step 2
   In a bowl, toss the chopped chicken thighs with kosher salt and black pepper. Set aside.
3. Step 3
   Heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
4. Step 4
   Add the remaining 1 & 1/2 tablespoons of canola oil and 1 & 1/2 teaspoons of sesame oil to the skillet. Add the minced garlic, minced ginger, and chopped rehydrated shiitake mushrooms. Stir-fry for about 1 minute until fragrant.
5. Step 5
   Add the chopped water chestnuts and half of the chopped green onions to the skillet. Stir-fry for another minute.
6. Step 6
   Return the cooked chicken to the skillet. Add the soy sauce and a splash of the reserved mushroom soaking liquid (if desired, for extra flavor). Stir to combine and cook for 1-2 minutes until heated through.
7. Step 7
   While the filling is finishing, cook the maifun rice sticks according to package directions. Drain and set aside.
8. Step 8
   Serve the chicken mixture in lettuce cups, garnished with the remaining chopped green onions and cooked rice sticks.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.