# PF Chang’s Chicken Lettuce Wraps Recipe

# Ingredients

* **For the Sauce**:
* ¼ cup hoisin sauce
* 2 Tbsp reduced-sodium soy sauce (or tamari for gluten-free)
* 2 Tbsp water
* 1½ Tbsp rice wine vinegar
* 1 tsp toasted sesame oil
* 1 Tbsp sriracha or gochujang, optional (add to your heat preference)
* **For the Filling**
* 1 Tbsp olive oil
* 1 lb ground chicken (or ground turkey)
* 1 small yellow onion, diced
* 2 garlic cloves, minced
* 2 tsp freshly grated ginger
* 1 can (8 oz) water chestnuts, drained and diced
* ¼ cup green onion, chopped (plus extra for garnish)
* 1 head butter lettuce or romaine hearts, leaves separated into cups

# Directions

* **Mix the sauce.** Whisk together the hoisin sauce, soy sauce, water, rice wine vinegar, sesame oil, and sriracha or gochujang (if using) in a small bowl until smooth. Set aside.
* **Brown the chicken.** Warm the olive oil in a large heavy skillet or cast-iron pan over medium-high heat. Add the ground chicken and cook for 3 to 4 minutes, breaking it apart as it cooks, until no pink remains. Add the diced onion and continue cooking for 3 to 5 minutes, until the onion is tender and the chicken has a nice golden-brown color.
* **Stir in the aromatics.** Add the minced garlic and grated ginger to the pan and cook for about 30 seconds, stirring constantly, until the mixture smells fragrant.
* **Add the sauce.** Pour the prepared sauce over the chicken mixture and stir well to coat everything evenly. Let it cook for 1 minute, until the sauce thickens slightly and clings to the meat.
* **Finish the filling.** Fold in the diced water chestnuts and chopped green onions. Cook for 1 more minute until everything is heated through. Taste and season with kosher salt and freshly ground black pepper as needed.
* **Serve.** Spoon the warm filling into lettuce cups and top with extra green onion to garnish. Serve immediately.

# Notes

* **Choosing your lettuce:** Butter lettuce (also sold as Bibb or Boston lettuce) gives you naturally cupped, tender leaves that are ideal for wrapping. Romaine hearts are a great sturdier option — just peel the leaves away from the core.
* **Meat tip:** Ground chicken thigh is juicier than breast and holds up better in the pan. Ground turkey works as a straight swap — just avoid anything labeled extra-lean, or the filling may turn out dry.
* **Make it spicier:** Start with 1 Tbsp of sriracha or gochujang for a mild kick. Taste the finished filling and add more at the table if you want more heat.
* **Storage:** *Fridge:* Transfer the cooled filling to an airtight container within 2 hours of cooking. It keeps well for up to 4 days. Store lettuce leaves separately, wrapped in a paper towel inside an open zip-top bag, for 2 to 3 days. *Freezer:* Pack the cooled filling into a zip-top bag or airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. *Reheating:* Warm the filling in a skillet over medium heat until heated through (internal temperature of 165°F). Serve in fresh lettuce cups or spoon over steamed rice for a heartier meal.

Source: [PF Chang’s Chicken Lettuce Wraps Recipe - recettesgo.com](https://recettesgo.com/pf-changs-chicken-lettuce-wraps-recipe/)