Tuesday, March 13, 2012

Thai Chicken Lettuce Wraps

I'm obsessed with PF Chang's Lettuce Wraps. Obsessed.

I also really like trying to make something similar at the home base so that I don't have to always spend a ton of money on dining out. This is my version of their dish.

That's it. No further explanation or story. Just the recipe. Enjoy.

Thai Chicken Lettuce Wraps 
Serves: Four (4) as a meal 

16 Boston, Bibb, or butter lettuce leaves (or a head of iceberg lettuce.)
1 Pound chicken breast (or pulled chicken from a rotisserie)
1 Teaspoon Olive oil
2 Large shallots; diced
3 Tablespoons fresh minced garlic 
1 Tablespoon reduced sodium soy sauce
1/4 Cup hoisin sauce 
2 Teaspoons rice wine vinegar
2 Teaspoons fish sauce (*See Note)
1/2 Teaspoon cayenne pepper
1/2 Teaspoon crushed red pepper flakes
1 Can (8 oz)  sliced water chestnuts
1 Bunch green onions; diced 
2 Teaspoons Asian sesame oil
1 Small pkg crispy chow mein noodles (for topping)

Rinse lettuce leaves while keeping them whole. Set aside and pat dry.

In a large skillet, heat Olive oil in pan and slowly cook chicken breasts over medium heat until juices run clear. (If using rotisserie chicken, skip this step.)

Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and fish sauce. Cook until meat is crumbling. Add water chestnuts and green onions. Cook until green onion begins to wilt, about 2 minutes. Stir in sesame oil and remove from heat.

Spoon mixture of chicken into the lettuce leaves, top with crunchy chow mein noodles and eat like a taco.

Note: I found fish sauce at my local market in the ethnic aisle, but if you're close to an Asian market I suggest looking there first.

Happy cooking!
Kristen @ The Little Bitchin Kitchen

Source:  A modified version of one I found at Group Recipes

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