P.F. Chang's Chicken Lettuce Wraps {Copycat Recipe}

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

1 tablespoon sesame oil

1 pound ground chicken (I use 93 to 95% lean; I’ve also used ground turkey with good results)

1 medium/large sweet Vidalia or yellow onion (diced small)

1/3 cup hoisin sauce

2 tablespoons reduced sodium soy sauce (use tamari or coconut aminos to keep gluten-free)

1 tablespoon rice vinegar

1 tablespoon Asian chili garlic sauce (or to taste (sriracha may be substituted)

3 cloves garlic (finely minced or pressed (or garlic powder to taste)

1 teaspoon ground ginger or 2 teaspoons freshly grated ginger (or to taste)

one 8-ounce can water chestnuts (drained and diced small)

2 to 3 green onions (sliced into thin rounds)

1/2 teaspoon salt (or to taste)

1/2 teaspoon freshly ground black pepper (or to taste)

butter lettuce leaves (for serving (romaine lettuce may be subbed and used as lettuce boats rather than wraps)

Directions

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 1/4 cup of the mixture into the lettuce leaves to serve.

Nutrition

• Calories: 319 kcal
• Total Fat: 17 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Cholesterol: 98 mg
• Sodium: 1235 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 11 g
• Protein: 22 g