Asian Chicken Lettuce Wraps (P.F Chang's Style)

Skip the restaurant takeout and make this Asian lettuce wraps recipe at home in 20 minutes! Easy to make and healthier because you can control the ingredients. Plus, it's super fresh and tastes way better.

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings

Calories 337 kcal

Ingredients

For the sauce

3 tbsp hoisin sauce
2 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
1 tbsp Sriracha optional
1 tsp sesame oil

For the filling

1 tbsp extra-virgin olive oil
1 medium onion diced
2 cloves garlic minced
1 tbsp fresh ginger grated
1 pound ground chicken
½ cup canned water chestnuts drained and diced
2 green onions thinly sliced
salt and pepper to taste
1 head large leafy lettuce Boston, bibb, or butter lettuce, leaves separated

Instructions

Whisk together the hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil in a small bowl until completely combined. Set the sauce aside.
Heat a large skillet over medium-high heat. Add olive oil and cook the onions until soft (about 5 minutes). Stir in the garlic and ginger and cook until fragrant (about one more minute).
Add the ground chicken and cook using a wooden spoon to break up the meat. Cook until cooked through with no pink.
Pour the prepared sauce over the chicken and cook for 1-2 minutes to reduce. Turn off the heat then stir in the drained and chopped water chestnuts and green onions. Season with salt and pepper to taste.
Spoon a large scoop of chicken into the center of each lettuce leaf. Serve.

Nutrition