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| P.F. Chang's Chicken in Soothing Lettuce Wraps | By Todd Wilbur
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Recipe Rating: 4.7 (7 reviews)
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Menu Description: "Quickly-cooked spiced chicken served with cool lettuce cups."
Throw in a few initials with a little twist on the last part, and you have the name of Paul Fleming and Philip Chiang's Chinese bistro creation, P.F. Chang's. Since the first location opened in Scottsdale, Arizona in 1993, over 124 new ones have sprouted up across the country -- in more than 33 states. No matter the location, it's this dish that gets first raves. Like the very-dead McDonald's McD.L.T. hamburger, which disappeared around the time the first P.F. Chang's opened, the contrasting textures of the cool crispy lettuce and the hot meat filling come together in your mouth for a tasty oral dance party. According to waiters, those little dark bits in the chicken filling mix are "black mushrooms," and there's a good chance your local supermarket doesn't stock them. But a great alternative can be found in the Asian food section -- canned straw mushrooms. Just remember to chop the chicken, water chestnuts and mushrooms up real good for the final saute. Slip this filling into a lettuce cup, fold it up like a taco, add a little "special sauce," get down tonight.
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Special Sauce
1/4 cup granulated sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon Chinese hot mustard (see Tidbits)
2 teaspoons water
1 to 3 teaspoons chili garlic sauce (see Tidbits)
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1/2 teaspoon rice vinegar
1 cup fried maifun rice sticks (see Tidbits)
3 tablespoons vegetable oil
2 skinless chicken breast fillets
1 cup minced water chestnuts
2/3 cup canned straw mushrooms
3 tablespoons chopped green onion
1 teaspoon minced garlic (1 clove)
4 to 5 sliced iceberg lettuce cups
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1. Make the special sauce (for spooning over your lettuce wraps) by dissolving the 1/4 cup sugar in 1/2 cup water in a small bowl. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon lemon juice and 1/8 teaspoon sesame oil. Mix well and refrigerate this sauce until you're ready to serve the lettuce wraps. Combine the 2 teaspoons water with the Chinese hot mustard and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps. In the restaurant chain, skilled master craftsmen prepare the sauce at your table the same way, depending on your desired heat level. I'll talk more about that later.
2. To prepare the filling for your lettuce wraps, bring 2 tablespoons of vegetable oil to high heat in a wok or large frying pan. Saute the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan to cool. Keep the oil in the pan and keep the pan hot.
3. As the chicken cools be sure your water chestnuts and mushrooms have been minced to about the size of small peas.
4. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
5. When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime. With the wok or pan still on high heat, add an additional tablespoon of vegetable oil. Add the chicken, garlic, water chestnuts and black mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then spoon it into a dish lined with a bed of fried rice noodles (maifun).
6. Serve chicken with a side of lettuce cups. Make these lettuce cups by slicing the top off of a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off of the outside of this slice.
7. Make the special sauce at the table by adding your desired measurement of mustard and chili sauce to the special sauce blend: 1 teaspoon each of mustard and chili sauce for mild, 2 teaspoons each for medium and 3 teaspoons of each for hot. Stir well.
8. Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding the sucker up like a taco, then munching down upon it with reckless abandon.
Serves 2 to 3 as an appetizer.
Tidbits: Rather than powdered Chinese hot mustard, you can instead use the kind that comes already prepared in the bottle so that you don't have to add water. Your choice.
Chili garlic sauce is also known as Sambal. It can be found in your supermarket where asian foods are stocked.
Follow the directions on the package for frying the maifun (rice sticks) -- usually by pouring 2 inches of vegetable oil into a pan and heating to around 400 degrees F. Add maifun, a little at a time, and when it floats to the top remove it to a paper towel. The rapid noodle expansion is quite exciting.
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Michelle
Submitted on 12/02/06 |
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| We don't have a P.F. Chang's locally (the closet one is over an hour away) so I was so excited to try this recipe. I must say this tastes EXACTLY like the restaurant. I never knew I could make "restaurant food" at home! Now I don't have to make a special trip to satisfy my cravings. Thank you!!! |
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Mark
Submitted on 02/04/06 |
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| These were so good!!!! I really thought they tasted almost identical to the ones at PF Chang's. I would recommend this one to anyone that loves PF Chang's lettuce wraps. |
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Tracy
Submitted on 12/14/05 |
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| Love this recipe! Tastes just like the P.F. Chang version!! We loved it!! |
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Joyce Jones
Submitted on 10/29/05 |
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| I've made the filling just from guessing, and it came out delicious, if not better. To get the chicken and chestnuts to the desired size for the wraps; I cut up the two raw,skinned & boned chicken breast in a food porocessor pulse it a couple of times until 'almost' like ground beef, then add the chestnuts for the final pulse,being careful not to overdue. It comes out perfect everytime, saves time and it cooks up beautifully! I also use a little less brown sugar and add sweet & spicy chili sauce before serving. Bon appetite! |
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Matt Redmond
Submitted on 09/01/05 |
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| Okay, just made a double-recipe of these. Yummy! - with a few small changes...
With the "special sauce" I just put a teaspoon of the mustard and two teaspoons of chili garlic 'sauce' into the mixture rather than messing with it at the table - it was perfectly fine.
I forgot to add the green onions to the stir-fried mixture - didn't miss them a bit.
I substituted hoisin sauce for half of the soy sauce in the "stir fry sauce".
I added 1 tsp of "Kitchen Bouquet" to pretty-up the chicken mixture before serving. It adds "brown" without altering the flavor much.
All in all - I'd rate this a "5" on taste and a "4.5" on being true to P.F. Chang's version. Very good rendition, Todd! |
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Kathy
Submitted on 08/01/05 |
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| These are very good, but they don't taste like those at PF Changs. |
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*sparklediva*
Submitted on 07/18/05 |
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| This recipe is definately time consuming but so worth it. The kiddos LOVE these! |
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