Skip the takeout and try this easy recipe for restaurant style Asian Chicken Lettuce Wraps loaded with flavor and ready to serve in about 30 minutes!
Have you ever had the Chicken Lettuce Wraps from P.F. Chang’s?
This is my version of them and they are so good!
If you have never tried them before you need to add them to your must try list stat. Better yet, just make these and you don’t even need to leave your house.
Living in the ‘burbs the closest P.F. Chang’s is about 30 minutes from me. While that isn’t that far for some people and if you asked me ten years ago I’d say a thirty minute driving is a breeze. Back then I would commute up and down 95 from Port St. Lucie to West Palm Beach, Florida which was an hour in good traffic each way. And don’t even get me started about the few years we lived in Fredericksburg, VA. Driving on the 95 to go to D.C. or Alexandria is just nuts. That’s some serious traffic! It almost seems silly for me to even whine about a thirty minute drive. Don’t get me wrong, I drive around A LOT. Sometimes I feel like I’m mom’s taxi service shuttling the kiddos to and from school and after school activities, running errands and appointments, you name it. All that windshield time in the car even though if it’s ten minutes here, five minutes here adds up. So if I can make yummy restaurant style meals right in the comfort of my own comfy kitchen without driving anywhere you bet I am no matter if it’s a five minute drive or a thirty minute drive!
Mr. Mother Thyme knows how much I love Chicken Lettuce Wraps and since he commutes all the time for work thankfully from time to time he’d pick some up for me. Saves me the drive, right? But honestly since I started making them at home he never needs to stop and I think they are so much better.
These wraps are loaded with some amazing flavor that is simliar to Mu Shu Chicken and of course P.F. Chang’s Chicken Lettuce Wraps. And since I know Mr. Mother Thyme goes crazy for these every time I make them I often double up on the chicken mixture not only for him but any leftovers I have I love to toss in a Asian Chicken Salad loaded with chopped lettuce, mandarin oranges, almonds, some won ton strips tossed with an Asian Sesame Dressing. It’s almost like two meals in one.
So skip the takeout or in my case the thirty minute drive and whip up these yummy wraps at home.
Don’t forget to follow me on Instagram and tag #motherthyme with the Mother Thyme recipes you make. I love to see what everyone is cooking!
Asian Chicken Lettuce Wraps
- 1/3 cup hoisin sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon freshly grated ginger
- 1 clove garlic minced
- 1/4 teaspoon sesame oil
- Pinch of red pepper flakes optional
- 1 tablespoon olive oil divided
- 1 pound ground chicken
- Pinch salt and pepper
- 1 small onion diced (about 1 cup)
- Boston or Bibb lettuce leaves
- Chopped green onion for serving
- Crispy rice noodles for serving optional (see notes below)
In a small bowl mix hoisin sauce, soy sauce, vinegar, ginger, garlic, sesame oil and red pepper flakes until combined and set aside.
Preheat 1/2 tablespoon oil in a large skillet over medium heat.
Add chicken season lightly with a pinch of salt and pepper and cook breaking up the chunks as much as possible until chicken is cooked thoroughly and is crumbly, about 5-7 minutes.
Remove chicken from skillet, place in a bowl and set aside.
Add remaining 1/2 tablespoon oil to the same skillet over medium heat.
Add onion and cook, stirring occasionally until onions are just tender, about 4-5 minutes.
Add cooked chicken back into skillet then pour in sauce and stir until combined.
Reduce heat to a simmer and allow flavors to blend for a few minutes.
Remove chicken from heat and place in a bowl for serving.
To assemble, place desired amount of chicken in the center of lettuce and top with green onion. Sprinkle with some crispy rice noodles for an added touch.
To make crispy rice noodles you just need a package of rice noodles and vegetable oil. Simply place 1-2 cups oil in a large skillet so it's about 1/2 inch deep over medium-high heat.
While oil is heating up, break up some of the rice noodles. It's sometimes easier to place some in a plastic ziploc bag and using a mallet gently break them into pieces.
Keep a paper towel line plate nearby and you can test the oil to make sure it's hot enough by placing a noodle in the oil. If it quickly puff's up you are ready to go. Note these puff up fast so be sure you have a scooper in hand to fetch the noodles out of the oil when they are done.
Once you're ready to go place a small amount of the rice noodles in the oil until they puff up, less than a minute so be ready to to carefully scoop them up before they overcook and turn brown.
Place them on the paper towel lined plate and keep working in batches until you have as much as you want.
Crispy Rice Noodle Recipe adapted from Thai Kitchen