copycat PF Chang’s Lettuce Wraps

This recipe does take a little bit of time, but the results are pretty amazing and so close to the flavor of the PF Chang’s lettuce wraps.

pouring sauce:

•      ½ cup warm water

•      ¼ cup sugar

•      2 tablespoons soy sauce

•      2 tablespoons rice wine vinegar

•      2 tablespoons ketchup

•      1 tablespoon lemon juice

•      1/8 teaspoon sesame oil

•      1 teaspoon hot water

•      1 tablespoon Dijon mustard

•      2 cloves garlic, minced

•      2 tablespoons soy sauce

•      2 tablespoons brown sugar

•      ½ teaspoon rice wine vinegar

•      2 tablespoons extra virgin olive oil

•      2 tablespoons sesame oil

•      2 boneless skinless chicken breasts, cubed to ½″

•      1 – 8oz can sliced water chestnuts, minced to the size of corn kernels

•      ½ cup mushrooms, minced to the size of corn kernels

•      ½ onion, chopped fine

•      3 cloves garlic, minced fine

•      1-2 heads iceberg lettuce, pull off leaves of lettuce

In a large bowl, dissolve sugar in ½ cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.

Just before serving, combine 1 teaspoons hot water with Dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, ½ a teaspoon at time to taste.

stir-fry sauce:

Prep the stir-fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

stir-fry:

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and sauté until mostly cooked through, about 5 minutes.

Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.

Serve stir-fry with iceberg lettuce or Napa cabbage leaf wraps and top with pouring sauce.

Recipe from: www.wasabimon.com

­