It’s another take-out, fake-out! I’m full of them, aren’t I? :)
This is actually from the archives because I made this way back when and the photos some how got deleted when I migrated my blog over to a new design. Trust me, you don’t need to see those old photos!
I wanted to bring this back in the spotlight because it’s one of Jason & I’s favorite things to eat and it’s somewhat healthy so if you’re on a healthy kick, you’d appreciate this dish as well.
Truth be told, I’m not a huge fan of P.F. Chang’s. I don’t really like the fancy American-Chinese cooking – especially when it’s at a “fancy” restaurant where they up-charge you like crazy for such a small amount of food. HOWEVER, the one thing I’m a huge fan of at P.F. Chang’s is their chicken lettuce wrap appetizer dish. We ALL know what it is and I’m sure 80% of you have had it once before.
Well, they don’t exactly give you a ton and for $7.95, you could make this dish like 3 times AND be completely stuffed. Yes, Jason and I eat these as our meal. It’s healthier than the restaurant quality ones and you can control what how much of what goes in it (i.e.: salt content). You also get as many lettuce leaves as you want :) serve this with a side of white rice and you can call this a light and healthy meal for 2013!
Put together a little collage of the steps, but really, it’s super simple and you probably didn’t need this visual :) but you basically chop everything super fine, especially the chicken. The most of the grunt work comes from the fine chopping!
If you don’t know what water chestnuts look like, or haven’t ever seen them in stores and don’t know what to look for, they’re pictured the upper right hand corner! It’s usually in the Asian food aisle.
From the Archives: Take-Out, Fake-Out Chicken Lettuce Wraps
Yield: 8-10 lettuce wraps | Prep Time: 20 minutes | Cook Time: 10 minutes
2 large boneless, skinless, chicken breasts or 5 tenderloins, cooked (I boiled mine in water for 7 minutes) and finely chopped
4 tbsp. low-sodium soy sauce
4 tbsp. dark brown sugar
1 tsp. rice wine vinegar
2 tbsp. vegetable oil
1 tbsp. sesame oil
1/2 white onion, finely chopped
3 cloves of garlic, minced
1 8 oz. can of water chestnuts, drained and finely chopped
1/2 cup reconstituted shiitake mushrooms, finely chopped
Romaine or iceberg lettuce
- In a small bowl, whisk together soy sauce, brown sugar, rice wine vinegar, and vegetable oil. Set aside.
- In a large skillet, add the sesame oil then add the onion, garlic, water chestnuts, and shiitake mushrooms. Cook the veggies until tender, about 5 minutes.
- Add the finely chopped chicken to the skillet then pour the sauce you created in step 1 over the entire mixture. Stir to combine. Let cook together for 3-5 minutes.
- Serve hot in beds of the romaine or iceberg lettuce with a side of white rice.