Copycat P.F. Chang's Chicken Lettuce Wraps (in 15 Minutes!)

Finely mince 1 cup of sweet or white onion.

Add 1 tablespoon of oil to a large skillet along with the minced onion.

Saute for 2 to 3 minutes, or until the onion becomes tender.

Stir in 2 cloves of finely minced garlic and 2 teaspoons of minced ginger.

Continue to saute for an additional minute, or until the garlic and ginger become fragrant.

Push the onion to the side of the skillet and add in 1 pound of ground chicken.

Cook for 7 to 8 minutes, or until the chicken is cooked through and no longer pink.

Use a potato masher to break apart the chicken into fine crumbles.

In a medium size bowl, add 1/4 cup of Hoisin sauce, 2 tablespoons of soy sauce or tamari sauce, 1 tablespoon of rice vinegar, 1 to 2 teaspoons of sriracha sauce, 1 teaspoon of toasted sesame oil, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt.

Whisk the sauce ingredients together until smooth and well combined.

Pour the sauce into the skillet along with an 8 ounce can of drained diced water chestnuts.

Stir until everything is well mixed and cook over medium-low heat for 3 to 4 minutes, or until the chicken begins to absorb the sauce.

Prepare a few leaves of Bibb or butter leaf lettuce for serving.

Serve the chicken mixture in a leaf and sprinkle on some chopped green onions.

If meal prepping, store chicken filling and lettuce separately to avoid wilting.

Equipment Needed

Spice Level:

Dietary