P.F. Chang’s infamous “Lettuces Wraps” are delicious, so I thought I should give it a try. This is my version of the original recipe which consists of less than 15 ingredients. Usually, I would purchase every ingredient to make all sauces. However, I brought a few ingredients to cut my time into half for a quick winter weekend snack. Buying store brought items is not always a bad idea. This way, you can always use the items for later. Also, you can enjoy a tasty snack with minutes to spare for dessert. Banana Spring Rolls please!
Boneless Skinless Chicken Breasts (tofu, beef can be a substitute)
Mushrooms (fresh or packaged)
Salt (1/4 teaspoon)
Black Pepper (1/4 teaspoon)
Water Chestnuts (Harris Teeter “H.T Traders”)
Soy Sauce (Harris Teeter Kikkoman) (1tablespoon)
Rice Vinegar (Harris Teeter “Sushi Chef”) (1 tablespoon)
Brown Sugar (regular Sugar as substitute) (1 tablespoon)
Teriyaki Stir-Fry Sauce (Harris Teeter “House of Korean Teriyaki Stir Fry) (personal preference)
~Mice mushrooms, water chestnuts & onions into small pieces.
~In a small mixing bowl, combine 1 tablespoon of soy source & brown sugar. Set aside for later.
~Clean boneless skinless chicken breast & cut into small pieces
~Season chicken with 1/4 teaspoon salt & black pepper.
~Over medium heat, place minced onions, boneless skinless chicken breast & Teriyaki Stir-Fry sauce into skillet.
~Combine minced mushrooms, water chestnuts soy source & brown sugar.
~Stir to cover all pieces & cook for about 10-15 minutes.
~Rinse lettuce lead off before eating.
~Place a portion onto the lettuce leaf & enjoy!
Chicken Lettuce Wraps