127 Ratings
  • 5 star values: 105
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

When I visit my mom we usually make it to P.F. Chang's(R) at least once and always start the meal with their very popular chicken lettuce wraps. They do a good job with most of the dishes I've had, but the wraps are clearly my favorite. I don't do a lot of copycat recipes; these chicken lettuce wraps, however, are a delicious exception.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Chicken Mixture:

Glaze:

Directions

  • Stir chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover the bowl with plastic wrap, and refrigerate until ready to use.

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  • Whisk chicken stock, rice wine vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed.

  • Heat vegetable oil in a heavy nonstick skillet over high heat. Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes. Pour 1/2 of the glaze mixture into chicken mixture; cook and stir over high heat until chicken begins to caramelize and brown, 10 to 15 minutes.

  • Reduce heat to medium-low, pour remaining glaze into chicken mixture, and cook until heated through and slightly reduced, about 3 minutes more. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

212 calories; 10.7 g total fat; 58 mg cholesterol; 332 mg sodium. 10.8 g carbohydrates; 17.6 g protein; Full Nutrition


Reviews (92)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/18/2016
These are just as good if not better than PF Changs/Pei Wei's version. Sure there is a lot of chopping and sure the ingredient list is long but it's all easy stuff to chop and all of the ingredients are things I keep in my kitchen most of the time anyway. The payoff is worth the trouble. The flavor is really complex and delicious and there's just a little bit of kick from the hot pepper. I served them with Bibb lettuce instead of iceberg and I also made a mix of radish carrots bell pepper jalapeno cilantro and rice wine vinegar salt and sugar that added just the right amount of fresh. I'll definitely be making this again soon. Read More
(10)

Most helpful critical review

Rating: 1 stars
07/26/2016
OMG so much work and so LITTLE flavor. I make chicken lettuce wraps all the time with a fraction of these ingredients and they are always a hit. Thought I would go above and beyond and expected too much I guess with all these ingredients. Flat they were tasteless. I kept running to frig to add this and that - Sorry Chef John always love your stuff but not these. Read More
(2)
127 Ratings
  • 5 star values: 105
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/13/2015
This was good and would make it again but.... I have a secret. I make lettuce wraps all the time but I use chicken teriyaki pineapple meatballs already cooked. You can get them at Costco and most other markets. Just chop them up add water chestnuts mushrooms and shredded carrots. Stir in some oyster sauce and soy sauce to taste and you've got your filling. Use butter lettuce for the wrappers and garnish with cilantro green onions and crispy wonton strips. Use your favorite sauce (we like sweet hot chili sauce and peanut sauce. Hoisin is good too) it is much easier on a busy weeknight. Read More
(22)
Rating: 5 stars
03/18/2016
These are just as good if not better than PF Changs/Pei Wei's version. Sure there is a lot of chopping and sure the ingredient list is long but it's all easy stuff to chop and all of the ingredients are things I keep in my kitchen most of the time anyway. The payoff is worth the trouble. The flavor is really complex and delicious and there's just a little bit of kick from the hot pepper. I served them with Bibb lettuce instead of iceberg and I also made a mix of radish carrots bell pepper jalapeno cilantro and rice wine vinegar salt and sugar that added just the right amount of fresh. I'll definitely be making this again soon. Read More
(10)
Rating: 5 stars
11/10/2014
Didn't use water chestnuts because of an allergy and let sit in the fridge about 2 hours to marinate... Also used romain instead of ice burg because that's all I had (recommend getting the head of lettuce). Besides that followed the recipe exactly and it came out perfect. Read More
(8)
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Rating: 5 stars
04/21/2015
Oh yum! Now one of my very favorite recipes! I would definitely make this for company. Read More
(4)
Rating: 5 stars
08/01/2016
My husband and I loved this! It took me a long time to make it bc I made the mistake of buying chicken thighs with skin and bone...oops! So yeah I felt like my grandmother slaving over a hot stove for 2 hours only I was over my chopping board skinning the thighs then deboning them. Ugh!! Then my measuring spoons are plastic so the words are half gone and I mistook tablespoon with teaspoon on a few occasions...double yikes! Umm can you tell I don't cook much yet? So anyhoo even with all those challenges we both loved this cool spin on lettuce wraps. I made it again the following week exactly how the recipe said I should and got a completely different taste...almost Middle Eastern curry-ish...double yum! So yeah if you fudge on the brown sugar too much or not enough you are still golden. I didn't do the water chestnuts my husband is a man-child and would spit them out like Peter on Family Guy:) Read More
(3)
Rating: 5 stars
06/16/2015
I can't get ground chicken. I have made this with cooked chicken chopped finely chicken breasts that I chopped finely and lastly with ground turkey. This is an awesome recipe. It is absolutely delicious. I haven't been able to cook it for 10-15 minutes; it starts to burn at about 7 minutes. Pans and stove temperatures can vary obviously. This is a wonderful wonderful recipe. Read More
(3)
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Rating: 5 stars
04/28/2016
I've made this twice now. The first time strictly to finally use up some ground chicken I had in my freezer. The second time I used chicken thighs and -- wow!-- what a difference. They were both very good but the juiciness of the thigh meat really added so much to the texture and flavor. I had to modify this a bit because I strongly dislike mushrooms. (The flavor the texture the fact that they're a fungus...) I followed just about everything else to the letter omitting the mushrooms and about 5 ounces of chicken to keep the vegetable ratio true to its original recipe. I used a sweet onion versus yellow because it's all I had on hand. My hubby absolutely loved this but was disappointed that I didn't include the mushrooms.:-P Read More
(3)
Rating: 4 stars
11/27/2014
Love love this recipe. I'm going to half the brown sugar (tbsp per) next time around. Had this as our main with a nice merlot. Happy campers! Read More
(2)
Rating: 3 stars
06/30/2019
This recipe was a LOT of work for mediocre results. Other than using cremini mushrooms and dicing the chicken quite small I followed the recipe as written. The result lacked the bold Asian taste I was hoping for so I added 2-3 tablespoons of hoisin sauce which helped. I also whipped up 2 dipping sauces and served with chopped peanuts. Every other Chef John recipe I've tried has been wonderful but I will not make this one again. Sauce 1: 1tsp sesame oil 2T soy 2T rice vinegar 1T chili paste 1tsp brown sugar. Sauce 2: 1/3c mayo 1tsp sriracha sauce 1tsp chili oil 1tsp lime juice. Read More
(2)