Chicken Lettuce Wraps: The Bomb!
I don’t eat out much of late, but in my day, going to P. F. Chang’s for these lettuce wraps was reverential. I finally adapted a recipe and tested it twice on family and friends. You must do this!
- rice vinegar- 3 TBS
- soy sauce- 1 TBS
- oyster sauce- 3 TBS
- ginger- 1/2 tsp, ground
- salt- 1/2 tsp
- garlic powder- 1/4 tsp
- toasted sesame oil- 1 tsp
- cornstarch- 1 tsp
- spicy paste- 1 tsp, any type—like hot chili paste, sambal oelek, harissa or hot sauce
- vegetable oil- 2 TBS, divided
- mushrooms- 4 oz (2 cups), finely chopped
- chicken- 1 LB, ground, or turkey
- water chestnuts- 1/2 cup, fine dice, [or I love jicama]
- scallions- 1/2 cup, thinly sliced, white and green parts divided
- butter lettuce, 2 small heads
- Whisk together sauce ingredients.
- Sauté mushrooms in a large skillet in half the oil until dry and beginning to brown—7-9 minutes.
- Add remaining tablespoon oil and the chicken, breaking it into small pieces while sautéing—6 to 8 minutes.
- Add the water chestnuts [or jicama] and the white parts of reserved scallions. Cook a couple minutes then pour in the sauce and cook another minute or so. Keep warm.
- Carefully remove lettuce leaves from the stem to keep their cup shape. Rinse briefly in water and towel damp dry.
- Add green scallion tops to garnish and scoop 1/4 cup of chicken into each lettuce leaf.