1poundground chickenI’ve also used ground turkey with good results
1medium/large sweet Vidalia or yellow oniondiced small
0.33cuphoisin sauce
2tablespoonslow-sodium soy sauce
1tablespoonrice wine vinegar
1tablespoonAsian chili garlic sauceor to taste (sriracha may be substituted)
3clovesgarlicfinely minced or pressed
1teaspoonground gingeror 2 teaspoons freshly grated ginger (or to taste)
1can (8 ounce)water chestnutsdrained and diced small
2green onionssliced into thin rounds
0.5teaspoonsaltor to taste
0.5teaspoonfreshly ground black pepperor to taste
butter lettuce leavesfor serving
Instructions
Preparation Steps
To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
Spoon about 0.25 cup of the mixture into the lettuce leaves to serve.
Notes
This copycat P.F. Chang's chicken lettuce wraps recipe is incredibly easy to make at home and tastes even better than the restaurant version. Perfect for a quick and healthy meal or appetizer.