PF Chang’s Copycat Chicken Lettuce Wraps Recipe

Chicken lettuce wraps are a universally adored appetizer, and for good reason! That delightful crunch of crisp lettuce cradling savory, flavor-packed chicken filling is pure joy. We’re not just talking about any chicken lettuce wraps, though. We’re talking about capturing the magic of those iconic PF Chang’s Chicken Lettuce Wraps right in your own kitchen. What makes this dish so incredibly special? It’s the perfect balance of textures and tastes: the refreshing coolness of the iceberg lettuce, the tender, marinated chicken infused with umami-rich ingredients like hoisin and soy sauce, and those vibrant pops of flavor from water chestnuts and green onions. It’s a dish that feels both light and satisfying, making it an ideal starter for any meal or a fantastic light lunch. Get ready to impress yourself and your loved ones with this incredible copycat recipe that delivers all the authentic flavor without the restaurant price tag.

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something incredibly satisfying about a plate of fresh, flavorful chicken lettuce wraps. They’re light, healthy, and bursting with that signature sweet and savory Asian-inspired taste that we all love from PF Chang’s. Recreating that magic at home can seem a little daunting, but trust me, it’s much easier than you think! With just a few key ingredients and a little bit of stirring and sizzling, you’ll have a restaurant-quality dish that’s perfect for a weeknight meal or a fun appetizer to share with friends. The key to these wraps is the perfect balance of textures and flavors – the tender, savory chicken, the crisp water chestnuts, the earthy mushrooms, and that addictive sauce. Let’s get started!

Ingredients:

Cooking Instructions:

Step 1: Rehydrate the Mushrooms and Prepare the Chicken

The first step to achieving that authentic flavor is to rehydrate your dried shiitake mushrooms. Place the dried mushrooms in a heatproof bowl. Pour enough hot water over them to completely submerge them. Let them soak for at least 20-30 minutes, or until they are softened and pliable. Once rehydrated, carefully lift the mushrooms out of the water (try not to disturb any grit at the bottom of the bowl). Squeeze out any excess water, then finely chop them. You can reserve the mushroom soaking liquid for another use, like a flavorful broth, but be sure to strain it to remove any sediment. While the mushrooms are rehydrating, it’s time to prep your chicken. We want the chicken to be in very small, bite-sized pieces, almost like mince, so it cooks quickly and evenly. This also helps distribute the flavor throughout the filling. Pat your chicken thighs dry with paper towels to ensure a good sear. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good amount of black pepper. Toss everything together to make sure the chicken is evenly coated.

Step 2: Sauté the Aromatics and Chicken

Now, let’s get cooking! 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 your seasoned chicken. Spread the chicken out in an even layer and let it cook undisturbed for a few minutes to get a nice sear. This is crucial for developing flavor. Then, break up the chicken with your spoon and continue to cook, stirring occasionally, until it’s no longer pink and is cooked through, about 5-7 minutes. Don’t overcrowd the pan; if necessary, cook the chicken in batches. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. In the same skillet, add another 1 tablespoon of canola oil. Add the minced garlic and gin extractger, and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic. Then, add the chopped rehydrated shiitake mushrooms and the chopped water chestnuts. Cook for another 2-3 minutes, stirring, until the mushrooms are slightly tender and the water chestnuts are heated through.

Step 3: Combine and Sauce the Filling

It’s time to bring all those wonderful flavors together! Return the cooked chicken to the skillet with the mushroom and water chestnut mixture. Add the chopped green onions (reserving a few for garnish). Pour in the 2 tablespoons of soy sauce. This is where the magic happens. Stir everything together well, ensuring the chicken and vegetables are evenly coated in the savory sauce. Let it simmer for another 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken. Taste and adjust seasoning if needed, adding more salt or pepper to your preference. The goal here is a rich, flavorful, and slightly saucy filling.

Step 4: Prepare the Crispy Rice Sticks

The crispy rice sticks are what really elevate these lettuce wraps and give them that signature crunch. Break the maifun rice sticks into smaller pieces, about 1-2 inches long. Heat 2 inches of frying oil (canola or vegetable oil works perfectly) in a deep pot or a sturdy, deep skillet over medium-high heat until it reaches about 350-375°F (175-190°C). You can test the oil by dropping a single piece of rice stick in; it should puff up immediately. Carefully add the broken rice sticks to the hot oil in small batches. They will puff up almost instantly, usually within 5-10 seconds. Don’t overcrowd the pot, as this will lower the oil temperature and result in greasy sticks. Use a slotted spoon or spider strainer to remove the puffed rice sticks from the oil and transfer them to a plate lined with paper towels to drain any excess oil. They should be light and crispy.

Step 5: Assemble and Serve

Now for the fun part – assembling your delicious lettuce wraps! Wash and separate the leaves of your iceberg lettuce. You’ll want crisp, intact leaves that are sturdy enough to hold the filling. Place a generous spoonful of the chicken and mushroom filling into each lettuce cup. Top with a sprinkle of the crispy, puffed rice sticks for that essential crunch. Garnish with the reserved chopped green onions. Serve immediately with extra soy sauce or your favorite chili garlic sauce on the side for those who like a little extra kick. These are best enjoyed fresh, so get everyone involved in building their own perfect wrap! The combination of the warm, savory filling and the cool, crisp lettuce is simply divine. Enjoy every bite of your homemade PF Chang’s copycat chicken lettuce wraps!

Conclusion:

And there you have it! You’ve learned how to recreate those delicious PF Chang’s copycat Chicken Lettuce Wraps right in your own kitchen. This recipe is a true winner because it’s incredibly flavorful, surprisingly healthy, and offers a fantastic interactive dining experience. The combination of savory, tender chicken, crisp lettuce cups, and vibrant toppings makes for a satisfying and customizable meal that everyone will love. Don’t be intimidated by the ingredient list; each component contributes to the authentic taste we’re all craving.

I highly encourage you to give these Chicken Lettuce Wraps a try! They are perfect for a weeknight dinner that feels special, a fun appetizer for gatherings, or even a lighter lunch option. Feel free to get creative with your toppings – think shredded carrots, fresh cilantro, or even a drizzle of sriracha for an extra kick. This dish is all about personalization!

Frequently Asked Questions:

Can I make the chicken filling ahead of time?

Absolutely! The chicken filling for these Chicken Lettuce Wraps can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This makes assembly on serving day a breeze. You might want to reheat it gently on the stovetop or in the microwave before serving to ensure it’s warm and delicious.

What if I don’t have water chestnuts?

No problem if you can’t find water chestnuts! While they add a lovely crunch, you can substitute them with finely diced jicama or even some crisp celery. The key is to add a fresh, crisp element to contrast the tender chicken.

Are there any vegetarian or vegan options?

Yes! For a vegetarian version, you can substitute the chicken with crum extractbled firm tofu or finely chopped mushrooms sautéed with the same sauce. For a vegan option, ensure your soy sauce or tamari is vegan, and use a plant-based protein like tofu or tempeh. The sauce is generally vegan-friendly.

Chicken Lettuce Wraps (PF Chang’s Copycat)

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

Prep Time
25 Minutes

Cook Time
20 Minutes

Total Time
45 Minutes

Servings
4 servings

Ingredients

• 2 ½ tablespoons canola oil, divided
• 2 ½ teaspoons sesame oil, divided
• 1 pound chicken thighs, chopped into very small pieces
• 1 ½ 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. Once rehydrated, drain them, remove the stems, and finely chop the mushroom caps.
2. Step 2
   Season the chopped chicken thighs with kosher salt and black pepper. In a large skillet or wok, heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil over medium-high heat. Add the chicken and stir-fry until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Step 3
   Add the remaining 1 ½ tablespoons of canola oil and ½ teaspoon of sesame oil to the same skillet. Add the minced garlic, minced ginger, and chopped rehydrated mushrooms. Stir-fry for about 1 minute until fragrant.
4. Step 4
   Add the chopped water chestnuts and half of the chopped green onions to the skillet. Stir-fry for another 1-2 minutes until heated through. Return the cooked chicken to the skillet. Add the soy sauce and stir to combine everything.
5. Step 5
   Prepare the rice sticks according to package directions. Typically, this involves soaking them in hot water until softened, then draining. Some recipes may suggest a brief fry in hot oil, but for a lighter version, simply drain well.
6. Step 6
   Serve the chicken mixture in crisp lettuce cups (such as iceberg or butter lettuce). Garnish with the remaining chopped green onions and serve with the prepared rice sticks on the side.

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.