Dec 8, 2012

Lettuce Wraps

This is a copycat recipe I found for P.F. Chang's lettuce wraps.  MMMMmmm... they are so good.  They are fairly simple to make although there's a lot of chopping.  I use my food processor to make it go faster and get the pieces teeny tiny (since I hate mushrooms).   It was a little bit of an investment the first time I had to buy some of the ingredients but now it's a super cheap meal to make since I have most items on hand.

PF Changs Lettuce Wraps
Serves:  4-6
Prep time:  30 minutes
Calories:  177 (without lettuce)

Pouring Sauce:
-1/4 cup sugar
-1/2 cup warm water
-2 tbsp soy sauce
-2 tbsp rice wine vinegar
-2 tbsp ketchup
-1 tbsp lemon juice
-1/8 tsp sesame oil (don't skip!)
-1 tsp hot water
-1 tbsp dijon mustard
-2 cloves garlic, minced

Chicken Stir-Fry:
-3 tbsp olive oil, divided
-2 tbsp sesame oil
-2 boneless skinless chicken breasts, cubed
-8 oz can water chestnuts, minced
-1/2 cup mushrooms, minced
-1/2 yellow onions, minced
-3 cloves garlic, minced

Stir-Fry Sauce:
-2 tbsp soy sauce
-2 tbsp brown sugar
-1/2 tsp rice wine vinegar

1 head of iceberg lettuce, torn

- - - -

For pouring sauce:  In a large bowl, dissolve sugar in warm water.  Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil.  Mix well and put in fridge until you are ready to eat.  Just before serving, combine hot water, mustard and garlic and mix in a small bowl.  Add to pouring sauce.

To make stir-fry sauce:  Combine all ingredients in small bowl and mix well.

To make chicken stir-fry:  Combine 2 tbsp olive oil and sesame oil and add to wok or large frying pan.  Heat oil over high heat until it glistens.  Add chicken and saute until mostly cooked through, about 5 minutes.  Turn the heat down to medium-high.  Add another tbsp olive oil to pan , wait one minute, then add the rest of the stir-fry ingredients and the stir-fry sauce.  Stir-fry everything until the mushrooms have cooked through, about 4 minutes.  Remove from heat .

Serve stir-fry in lettuce pieces and top with pouring sauce.

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