Asian Chicken Lettuce Wraps (Better than P.F. Chang’s)! Recipe
Introduction
These Asian Chicken Lettuce Wraps are a delicious, flavorful way to enjoy a light but satisfying meal. Packed with savory ground chicken, crisp vegetables, and a rich homemade sauce, they make a perfect appetizer or main dish that’s even better than P.F. Chang’s!
Ingredients
- 1 pound ground chicken
- 1 tablespoon peanut oil (plus 2 tablespoons for cooking)
- ½ onion, finely diced
- ½ tablespoon minced garlic
- 1 cup red or green pepper, finely diced
- 8 ounces water chestnuts, drained and finely diced
- For the sauce:
- 3 tablespoons soy sauce*
- 3 tablespoons hoisin sauce**
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 2 teaspoons sweet chili sauce
- ½ teaspoon garlic powder
- ¼ teaspoon powdered ginger
- To serve:
- ¼ cup crushed peanuts
- ¼ cup sliced green onions
- Lettuce leaves or your favorite Asian salad
Instructions
- Step 1: In a bowl, whisk together all the sauce ingredients until smooth. If your peanut butter is firm, microwave the mixture for 30-60 seconds to melt it and ensure everything combines well.
- Step 2: Heat 2 tablespoons of peanut oil in a frying pan over medium heat. Add the ground chicken, diced onion, and minced garlic.
- Step 3: Cook, stirring frequently, until the chicken is browned and the onions are translucent, about 5 to 10 minutes.
- Step 4: Add the diced peppers and water chestnuts to the pan. Cook for another 5 minutes or until the peppers soften slightly.
- Step 5: Pour the prepared sauce over the chicken and vegetables. Simmer on low heat, stirring occasionally, until everything is evenly coated and heated through.
- Step 6: Serve the mixture in fresh lettuce leaves or over an Asian salad, noodles, or rice. Sprinkle with crushed peanuts and sliced green onions for a crunchy, flavorful finish.
Tips & Variations
- Use ground turkey or tofu as a substitute for chicken for a different protein option.
- Swap peanut butter for almond butter if you have a peanut allergy, but omit the crushed peanuts to avoid cross-contamination.
- Add a dash of sriracha or fresh chopped chili for heat if you like spicy flavors.
- For added freshness, garnish with fresh cilantro or a squeeze of lime juice before serving.
Storage
Store leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days. Keep lettuce leaves separate to avoid sogginess. Reheat the chicken mixture gently on the stovetop or microwave until warmed through. Assemble wraps just before eating for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of lettuce for the wraps?
Yes, butter lettuce, iceberg, or romaine leaves work well as they are sturdy enough to hold the filling and provide a crisp texture.
Is this recipe gluten-free?
Traditional soy sauce contains gluten, so use a gluten-free tamari or soy sauce substitute to make this recipe gluten-free.
PrintAsian Chicken Lettuce Wraps (Better than P.F. Chang’s)! Recipe
These Asian Chicken Lettuce Wraps are a flavorful and healthy appetizer or light meal inspired by the popular dish from P.F. Chang’s. Ground chicken is cooked with fresh veggies and coated in a savory, slightly sweet sauce made with hoisin, soy, and peanut butter, then served crisp in cool lettuce leaves for a delightful contrast in taste and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Low Salt
Ingredients
Chicken Filling
- 1 pound ground chicken
- 1 tablespoon peanut oil
- ½ onion, finely diced
- ½ tablespoon minced garlic
- 1 cup red or green pepper, finely diced
- 8 ounces water chestnuts, drained and finely diced
Sauce
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 2 teaspoons sweet chili sauce
- ½ teaspoon garlic powder
- ¼ teaspoon powdered ginger
To Serve
- ¼ cup peanuts, crushed
- ¼ cup sliced green onions
- Lettuce leaves or your favorite Asian salad
Instructions
- Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients—soy sauce, hoisin sauce, sesame oil, rice vinegar, peanut butter, honey, sweet chili sauce, garlic powder, and powdered ginger—until smooth and well combined. If the peanut butter is firm, microwave the mixture for 30 to 60 seconds to melt it and ensure thorough mixing.
- Cook the Chicken Mixture: Heat 2 tablespoons of peanut oil in a frying pan over medium-high heat. When hot, add the ground chicken, finely diced onion, and minced garlic. Cook, stirring frequently, until the chicken is browned and the onions turn translucent, about 5 to 10 minutes.
- Add Vegetables: Stir in the diced red or green peppers and water chestnuts. Continue cooking for about 5 minutes or until the peppers soften slightly but still retain some bite.
- Combine with Sauce: Pour the prepared sauce over the chicken and vegetable mixture. Lower the heat to simmer and cook gently, stirring often, until everything is evenly coated and heated through, about 3 to 5 minutes.
- Serve: Spoon the mixture into fresh lettuce leaves or place atop an Asian salad. Garnish with crushed peanuts and sliced green onions for added crunch and flavor. Enjoy as wraps or alongside steamed rice or noodles if desired.
Notes
- You can substitute ground turkey or pork if preferred.
- Try using butter lettuce or romaine for sturdy yet tender wraps.
- Adjust sweetness and heat by modifying the honey and sweet chili sauce amounts.
- For a gluten-free version, ensure soy sauce and hoisin sauce are gluten-free brands.
- Leftovers keep well in the refrigerator for 2 days; reheat the filling and serve with fresh lettuce.
Keywords: Asian chicken lettuce wraps, ground chicken recipe, healthy lettuce wraps, P.F. Chang’s copycat recipe, peanut sauce chicken, easy chicken appetizer
