PF Chang’s Copycat Chicken Lettuce Wraps-Easy Recipe

Chicken lettuce wraps, especially the iconic PF Chang’s copycat version, are a flavor explosion in every bite! There’s something utterly delightful about the crisp crunch of the lettuce cups giving way to a savory, perfectly seasoned filling. It’s no wonder these are a go-to appetizer or light meal for so many of us. What makes these chicken lettuce wraps so incredibly popular? It’s the irresistible combination of tender, juicy chicken, a medley of fresh, finely diced vegetables, and that signature umami-rich sauce that just sings. We all crave that balance of textures and tastes – a little sweet, a little savory, and a hint of something unexpected. Recreating that magic in your own kitchen is entirely achievable, and this recipe aims to get you as close as humanly possible to the restaurant experience you know and love. Get ready to impress yourself and your loved ones with these phenomenal chicken lettuce wraps!

Chicken Lettuce Wraps (PF Chang’s Copycat)

There’s something undeniably satisfying about PF Chang’s iconic chicken lettuce wraps. The crisp lettuce, the savory, slightly sweet filling, the burst of fresh flavors – it’s a culinary experience that’s surprisingly achievable in your own kitchen. Today, we’re diving into how to recreate that magic at home with this fantastic copycat recipe. Get ready for a flavor explosion that will have your family asking for seconds!

Ingredients:

Getting Started: Preparing Your Ingredients

The key to a successful stir-fry, and these lettuce wraps are no exception, is to have everything prepped and ready to go before you start cooking. This is often referred to as “mise en place.”

First, let’s tackle those dried shiitake mushrooms. They are essential for that deep umami flavor. Place your 2 ounces of DRIED shiitake mushrooms in a heatproof bowl. Pour enough hot water over them to fully submerge the mushrooms. Let them soak for at least 20-30 minutes, or until they are completely softened. Once rehydrated, carefully lift the mushrooms out of the water, squeezing out any excess liquid. Discard the tough stems, and then finely chop the mushroom caps. Don’t discard the soaking liquid just yet – it’s packed with flavor and we’ll use some of it later! You can strain it through a fine-mesh sieve lined with a paper towel to remove any grit.

Next, prepare your chicken. We’re using chicken thighs because they stay incredibly moist and tender when cooked. Chop the 1 pound of chicken thighs into very small, bite-sized pieces. Aim for pieces that are roughly the same size so they cook evenly. Season the chopped chicken generously with 1 & 1/2 teaspoons of kosher salt and a good pinch of black pepper. Toss to ensure the seasoning is well distributed.

Now, let’s get our aromatics ready. Smash and mince 1 tablespoon of garlic. Mince 1 tablespoon of fresh gin extractger. The combination of garlic and gin extractger is the foundation of so many delicious Asian-inspired dishes. Chop your 4 green onions, making sure to divide them into two portions: the white and light green parts, and the darker green tops. We’ll use the white and light green parts in the stir-fry for a sharper onion flavor, and the green tops as a fresh, garnish.

Finally, chop your 8-oz can of water chestnuts. These add a wonderful, crisp textural contrast to the softer chicken and mushrooms.

Cooking the Filling

Now that all our ingredients are prepped, it’s time to cook the star of the show – the chicken filling!

1. Sear the Chicken: Heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Avoid overcrowding the pan, as this will cause the chicken to steam instead of sear. Cook in batches if necessary. Sear the chicken for about 3-4 minutes per side, until it’s nicely browned and cooked through. Remove the cooked chicken from the skillet and set it aside on a plate.

2. Sauté Aromatics and Mushrooms: Add the remaining 1 & 1/2 tablespoons of canola oil to the same skillet. Add the minced garlic, minced gin extractger, and the white and light green parts of the chopped green onions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. Now, add the chopped rehydrated shiitake mushrooms and the chopped water chestnuts. Stir-fry for another 2-3 minutes, allowing the mushrooms to soften slightly and the flavors to meld.

3. Bring it all Together: Return the cooked chicken to the skillet with the vegetables. Add 1 tablespoon of soy sauce and 1 & 1/2 teaspoons of sesame oil. If you strained your mushroom soaking liquid, add about 2 tablespoons of that flavorful liquid now. Stir everything together to combine. Continue to cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat all the ingredients. Taste and adjust seasoning if needed. Remove from heat.

Crispy Rice Sticks: The Perfect Garnish

These crispy rice sticks are a signature element that elevates these lettuce wraps to the next level. They provide an incredible crunch that perfectly complements the soft filling and crisp lettuce.

1. Fry the Rice Sticks: In a small, deep saucepan or pot, heat 2 inches of frying oil (canola or vegetable oil) over medium-high heat until it reaches about 350-375°F (175-190°C). If you don’t have a thermometer, you can test the oil by dropping in a single rice stick; it should sizzle and puff up immediately. Carefully add the maifun rice sticks to the hot oil, a few at a time, to avoid overcrowding. They will puff up very quickly. Fry for about 10-20 seconds, just until they are puffed and lightly golden. They cook extremely fast, so watch them closely!

2. Drain and Season: Using a slotted spoon or spider strainer, carefully remove the puffed rice sticks from the hot oil and place them on a plate lined with paper towels to drain any excess oil. While they are still warm, gently break them into smaller, bite-sized pieces. You can also lightly toss them with a tiny pinch of salt if you like.

Assembling Your Lettuce Wraps

The final step is pure enjoyment!

Arrange fresh, crisp lettuce leaves (iceberg or butter lettuce work wonderfully) on a platter. Spoon the warm chicken filling into the center of each lettuce cup. Sprinkle generously with the crispy rice sticks and the reserved chopped green onion tops for a burst of freshness and color.

Serve immediately and encourage everyone to fold their lettuce wraps and enjoy the delightful combination of textures and flavors. These chicken lettuce wraps are a fun and interactive meal that’s perfect for a weeknight dinner or a crowd-pleasing appetizer. Enjoy your delicious homemade PF Chang’s copycat!

Conclusion:

I hope you’re as excited to dive into making these PF Chang’s copycat Chicken Lettuce Wraps as I am to tell you about them! This recipe is a winner because it captures that irresistible sweet, savory, and slightly tangy flavor profile that makes the origin extractal so beloved, all from the comfort of your own kitchen. The crisp, refreshing lettuce cups provide the perfect contrast to the flavorful, tender chicken filling, making each bite a delightful experience. They’re surprisingly quick to put together, making them ideal for a weeknight meal or a fun appetizer for your next get-together.

These versatile chicken lettuce wraps are fantastic served as is, but consider adding a side of steamed rice or a light Asian-inspired slaw for a more complete meal. For variations, feel free to swap out the chicken for ground turkey or even finely chopped mushrooms for a vegetarian option. You could also experiment with different nuts like cashews or add a touch of spice with sriracha. Don’t be shy – try this recipe and discover how easy and rewarding it is to recreate this restaurant favorite at home!

Frequently Asked Questions:

What type of lettuce is best for these wraps?

The most traditional and best-suited lettuce for these wraps is crisp iceberg lettuce. Its sturdy leaves hold the filling well and provide a satisfying crunch. Butter lettuce or romaine hearts also work nicely, offering a slightly different texture.

Can I make the chicken filling ahead of time?

Absolutely! The chicken filling can be made a day in advance and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving. This makes assembly even quicker!

Is this recipe spicy?

This copycat recipe typically has a mild, balanced flavor. If you prefer a spicier kick, you can easily add a pinch of red pepper flakes to the filling during cooking or offer sriracha or chili garlic sauce on the side for guests to customize their wraps.

Chicken Lettuce Wraps (PF Chang’s Copycat)

A copycat recipe for the popular PF Chang’s chicken lettuce wraps, featuring savory seasoned chicken and crisp vegetables in a flavorful sauce, served in fresh lettuce cups.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
4 servings

Ingredients

• 2 & 1/2 tablespoons canola oil (divided)
• 2 & 1/2 teaspoons sesame oil (divided)
• 1 pound chicken thighs (chopped into very small pieces)
• 1 & 1/2 teaspoons kosher salt (for seasoning chicken)
• black pepper (to season chicken)
• 2 ounces DRIED shiitake mushrooms*
• hot water (for rehydrating mushrooms)
• 1 (8-oz) can water chestnuts (chopped)
• 1 tablespoon garlic (smashed and minced)
• 1 tablespoon fresh ginger (minced)
• 4 green onions (chopped and divided)
• 2 inches frying oil (canola oil, vegetable, etc)
• 1 (6.75-oz) package maifun rice sticks
• 1/4 cup cold water
• 2 tablespoons soy sauce

Instructions

1. Step 1
   Rehydrate the dried shiitake mushrooms by placing them in a bowl and covering them with hot water. Let them soak for about 20-30 minutes, or until softened. Once rehydrated, drain them, remove the stems, and chop the caps finely.
2. Step 2
   In a medium bowl, season the chopped chicken thighs with kosher salt and black pepper. Set aside.
3. Step 3
   Prepare the rice sticks according to package directions. Typically, this involves soaking them in hot water until softened, then draining. Set aside.
4. Step 4
   Heat 1 tablespoon of canola oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
5. Step 5
   Add the remaining 1 & 1/2 tablespoons of canola oil and 1 & 1/2 teaspoons of sesame oil to the same skillet. Add the rehydrated and chopped mushrooms, chopped water chestnuts, minced garlic, and minced ginger. Stir-fry for 2-3 minutes until fragrant.
6. Step 6
   Add the cooked chicken back to the skillet along with the soy sauce and half of the chopped green onions. Stir to combine and heat through for another 1-2 minutes.
7. Step 7
   Serve the chicken mixture alongside the prepared rice sticks and fresh lettuce leaves. Garnish with the remaining chopped green onions.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.