P. F. CHANG’S CHICKEN LETTUCE WRAPS

After attending a wedding in Las Vegas, we had to figure out a way to bring the taste back home. I have to say, the ingredients were easy and cheap to get, and it tastes exactly like the restaurant made ones! These delicious lettuce wraps are served as an appetizer at P.F. Chang's, but we serve them as a meal at home.

SPECIAL SAUCE
¼ cup granulated sugar
½ cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
⅛ teaspoon sesame oil
1 tablespoon Chinese hot mustard
2 teaspoons water
1 to 3 teaspoons chili garlic sauce

STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons dark brown sugar
½ teaspoon rice vinegar
3 tablespoons vegetable oil
2 skinless chicken breast fillets
1 cup diced canned water
chestnuts (1 8-ounce can)
cup diced canned straw mushrooms
      (We had some trouble finding these, but we used regular canned mushrooms and it worked fine.)
3 tablespoons chopped green onion
1 teaspoon minced garlic (1 clove)
1 cup fried maifun rice sticks
1 head of iceberg lettuce

 Making  the special sauce that gets spooned over the top of these wraps is easy. simply combine the ingredients and stir. 
dissolve the ¼cup sugar in ½ cup water in a small bowl
Add:
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice 
⅛ teaspoon sesame oil.
Mix well and refrigerate this sauce until you’re ready to serve the lettuce wraps.
Combine the 2 teaspoons water with the Chinese hot mustard and set this aside as well. Eventually you will add your desired
measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to add additional heat.

Unfortunately i do not have a picture of  this being prepared, but i tagged it in this photo

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

To prepare the filling for your lettuce wraps, bring 2 tablespoons of the vegetable oil to high heat in a wok or large frying pan. Saute the chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan to cool. Keep the oil in the pan.

While you let the chicken cool be sure your water chestnuts and mushrooms have been diced to about the size of small peas and chop the green onion.

When you can handle the chicken, cut it up with a sharp knife so that no piece is bigger than a dime.

With the wok or pan on high heat, add the remaining tablespoon of vegetable oil. Add the chicken, water chestnuts, mushrooms, green onion, and garlic to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes.

We were able to find Maifun easily, but cooking it happens so quickly, there is no time to take a picture. I followed the directions on the package:

heat 2 inches of vegetable oil in a pan
drop SMALL amounts of maifun in the pan

Be ready to take it out quickly, as soon as it hits the oil it puffs up. (I burned my first batch.)  I used a tray lined with paper towels to hold it after cooking.

Make the special sauce by adding your desired measurement of mustard and chill sauce to the special sauce blend
I teaspoon each of mustard and chili sauce for mild
2 teaspoons each for medium
3 teaspoons of each for hot
Stir well.

Place a bed of Maifun on the plate, and spoon the chicken mixture over the Maifun. Serve with iceberg lettuce leaves.

We find it is easiest to just split a head of lettuce in half as shown below, and just peel from the outside.


Take a "lettuce cup", fill it with chicken, crumble mifun on top, and add special sauce.

Now fold it like a burrito and enjoy!

We really enjoy this recipe and hope you will too. The whole thing takes about half an hour to make, so it qualifies as quick and easy!

Special thanks to Todd Wilbur for providing the recipe for us to try!