Spicy Chicken Lettuce Wraps

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Spicy Chicken Lettuce Wraps 

I don’t create a lot of copycat recipes; to a greater extent than oft than non because I don’t consume at the restaurants people are requesting the recipes from. I mean, unless they’re going to throw inward a duo bottles of wine, I’m non going to Olive Garden to figure out how they create their breadsticks. These chicken lettuce wraps however, are a delicious exception.

When I become dorsum to take in my mom, nosotros commonly arrive to P.F. Chang’s at to the lowest degree once, as well as ever initiative off the repast amongst their really pop chicken lettuce wraps. Off the record, they create a adept chore amongst most of the dishes I’ve had, simply the wraps are clearly my favorite.

There’s an addictive character to the contrasting combination of flavors as well as textures, as well as since this recipe has been requested many times, I decided I’d plow over it a go. Fair warning, I did almost no serious corporate espionage to honour out what’s truly inward these, simply regardless, I loved how this came out, as well as it seems unopen enough.

One cardinal hither is to run a really large, non-stick pan, then the braising liquid/glaze sticks to the bits of food, rather than the bottom of the pan. Other than that, the technique is pretty simple, as well as non a lot tin plow over the axe become wrong…unless you lot assay to run chicken breast. Even if you lot hollo upwards you lot don’t similar them, run thighs, because inward this you lot will. I truly promise you lot plow over this a assay soon. Enjoy!
Ingredients for virtually 8 large or sixteen smaller lettuce wraps:
Chicken mixture:
  • 2 tbsp vegetable oil
  • 1 1/2 pound boneless, skinless chicken thighs, chopped
  • 1/2 loving cup xanthous onion, minced
  • 1/3 loving cup greenish onion
  • 1 tin plow over the axe (8-oz ) H2O chestnuts, drained, minced
  • 1 loving cup diced shiitake mushrooms
  • 1 tbsp soy sauce
  • 2 tsp dark-brown sugar
    1 tbsp freshly grated ginger
For the glaze:
  • 1/4 loving cup chicken stock
  • 1/2 tsp mustard powder
  • 2 tsp toasted sesame oil
  • 1/4 loving cup rice vino vinegar
  • 2 tsp dark-brown sugar
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
    1/2 tsp cherry chili flakes, or to taste
  • 4 garlic cloves, minced
  • about 1/4 loving cup chopped cilantro, basil leaves, as well as greenish onions to finish
iceberg lettuce leaves every bit needed