PF Chang's Style Chicken Lettuce Cups (No Onion or Ginger)
PF Chang's Style Chicken Lettuce Cups (No Onion or Ginger)
Ingredients
For the Chicken Filling
- 1 pound ground chicken
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1 can water chestnuts, 8 ounces, drained and finely chopped
- 1 cup cremini mushrooms, finely diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, optional
- 1/4 teaspoon black pepper
For Serving
- 12 butter lettuce leaves, separated and washed
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Prepare all ingredients: mince the garlic, finely chop the drained water chestnuts, and finely dice the cremini mushrooms. Separate and wash the butter lettuce leaves, then set aside.
⏱️ 7 min
- 2
Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until it is fully browned and cooked through. Drain any excess fat from the skillet.
⏱️ 5 min
- 3
Add the minced garlic to the skillet with the cooked chicken. Sauté for 2 to 3 minutes, until the garlic becomes fragrant.
⏱️ 3 min
- 4
Stir in the finely chopped water chestnuts and cremini mushrooms. Cook for another 3 to 4 minutes, allowing the mushrooms to release their moisture and soften.
⏱️ 4 min
- 5
Pour in the hoisin sauce, soy sauce, rice vinegar, and sesame oil. Add the red pepper flakes (if using) and black pepper. Stir well to combine all ingredients and simmer for 2 to 3 minutes, allowing the sauce to thicken slightly and flavors to meld.
⏱️ 3 min
- 6
Remove the chicken filling from the heat. To serve, spoon the warm chicken mixture into the prepared butter lettuce leaves. Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
PF Chang's Style Chicken Lettuce Cups (No Onion or Ginger)
Ingredients
For the Chicken Filling
- 1 pound ground chicken
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1 can water chestnuts, 8 ounces, drained and finely chopped
- 1 cup cremini mushrooms, finely diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, optional
- 1/4 teaspoon black pepper
For Serving
- 12 butter lettuce leaves, separated and washed
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Prepare all ingredients: mince the garlic, finely chop the drained water chestnuts, and finely dice the cremini mushrooms. Separate and wash the butter lettuce leaves, then set aside.
⏱️ 7 min - 2
Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until it is fully browned and cooked through. Drain any excess fat from the skillet.
⏱️ 5 min - 3
Add the minced garlic to the skillet with the cooked chicken. Sauté for 2 to 3 minutes, until the garlic becomes fragrant.
⏱️ 3 min - 4
Stir in the finely chopped water chestnuts and cremini mushrooms. Cook for another 3 to 4 minutes, allowing the mushrooms to release their moisture and soften.
⏱️ 4 min - 5
Pour in the hoisin sauce, soy sauce, rice vinegar, and sesame oil. Add the red pepper flakes (if using) and black pepper. Stir well to combine all ingredients and simmer for 2 to 3 minutes, allowing the sauce to thicken slightly and flavors to meld.
⏱️ 3 min - 6
Remove the chicken filling from the heat. To serve, spoon the warm chicken mixture into the prepared butter lettuce leaves. Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately.
⏱️ 2 min