Monday, July 27, 2009

pf chang's lettuce wraps

This is the best copy cat recipe for PF Chang's wraps that I have found!
It's just like it!

3 tbsp oil
2 boneless and skinless chicken breasts, finely diced (pea sized)
1 c. water chestnuts
2/3 c. shitake mushrooms, diced
3 tbsp. green onions, chopped
1 tsp garlic, minced
cup-shaped lettuce leaves, like butter lettuce, boston or iceburg
rice noodles, cooked and chopped at last minute for topping
2 tbsp. hoisin sauce (optional)

Special Sauce:
1/4 c. sugar
1/2 c. water
3 tbsp. low-sodium soy sauce
2 tbsp. rice wine vinegar
2 tbsp. ketchup
1 tbsp. lemon juice
1/8 tsp. seasame oil
1 tbsp. hot mustard
2 tsp. water
2 tsp. garlic and hot chile sauce (red rooster sauce)
dash of hot chile oil

Stir fry sauce:
2 tbsp. sugar
2 tbsp. low-sodium soy sauce
1/2 tsp. rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce cups.
Top with crunchy rice noodles and the Special Sauce.
Serves 2-4

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