Wednesday, February 23, 2011

P.F Chang "Style" Chicken Lettuce Wraps

Those who know me; know that I would rather find a small cafe, a family owned place, or some whole in the wall over a national chain, but there are always exceptions. P.F Chang's is one of those. I love them! I typically order the small plates....Chinese tapas if you will! That way I can try a variety of Pf Chang's goodness and is fun to share!

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:

  1. 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
  2. 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:

  1. 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:

  1. 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.
  2. 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.
  3. Serve stir-fry with iceberg lettuce or Boston Butter lettuce and top with dipping sauce.


  1. They look awesome!!! Fantastic and nice & Light! Great Job!

  2. These look delicious! Thanks for sharing!

  3. Sounds 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.

  4. These turned out really beautiful! - Katrina

  5. Oh 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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