My daughter turned me on to Changs a few years ago. Alli and her girlfriends would go out there for dinner back in high school when ever they wanted a fun girls night out, and she made me a believer! 80% of my business lunches I do at Changs.
Chicken lettuce wraps are pretty healthy, but I figured I could tweak them even more and make them with even less carbs and fat. I have seen several recipes for them online, but this is my own.
P.F Chang "Style" Chicken Lettuce Wraps
Ingredients for dipping sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons low sugar ketchup
- 2 tablespoons of water
- 1 tablespoon lemon juice
- 1/4 teaspoon sesame oil
- 1 teaspoon hot water
- 1 tablespoon hot mustard
- 1 clove garlic, minced
- 1 -2 teaspoons Sriracha sauce ( a hot chili, garlic sauce)
- 2 small green onions, sliced thinly
Ingredients for stir-fry sauce:
- 2 tablespoons soy sauce
- 3 packets of sun crystals (a 5 calorie blend of stevia and cane sugar)
- 1/2 teaspoon rice wine vinegar
- 2 teaspoons hoisin sauce
- 2 tablespoons oyster sauce
Ingredients for chicken:
- 1 tablespoons garlic infused oil
- 1 teaspoon sesame oil
- 2 teaspoons of olive oil
- 2 boneless skinless chicken breasts, cubed to 1/2″
- 1 – 8oz can sliced water chestnuts,chopped
- 1- 8oz can of bamboo shoots, chopped
- 1- 83/4 oz can of baby corn, drained
- 3/4 cup mushrooms, chopped
- 4 green onions, sliced
- 3 cloves garlic, minced fine
- 6 large leaves of iceberg lettuce or Boston Butter lettuce
To make the dipping sauce:
- In a small bowl, dissolve sun crystals in cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice, Sriracha sauce and sesame oil. Mix well
- Combine 1 teaspoons hot water with hot mustard and garlic and mix in small bow, add to the dipping sauce to taste.
To make the stir-fry sauce:
- Prep the stir fry sauce by mixing soy sauce, hoisin sauce, oyster sauce, sun crystals, and rice vinegar in a small bowl.
To make the chicken stir-fry:
- Heat wok over high heat; Mix oils and add to wok . Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 4-5 minutes.
- Turn the heat down to medium-high, add garlic, onions, water chestnuts, mushrooms,bamboo shoots, baby corn and the stir-fry sauce. Stir-fry until the mushrooms are tender, about 5 minutes, and remove to a serving dish.
- Serve stir-fry with iceberg lettuce or Boston Butter lettuce and top with dipping sauce.
They look awesome!!! Fantastic and nice & Light! Great Job!
ReplyDeleteThese look delicious! Thanks for sharing!
ReplyDeleteSounds great! I love P.F. Chang's too and have had these wraps with tofu. I'll try your recipe one of these days with tofu.
ReplyDeleteThese turned out really beautiful! - Katrina
ReplyDeleteOh these look really good! I have never been to P F Chang's... deprived, I know, I've heard it all before. :)
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