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P.F. Chang's Inspired Chicken Lettuce Wraps


  • Author: Michelle Burns
  • Yield: 3 servings 1x

Description

We usually use precooked chicken breasts (left over from a roasted chicken) but the chicken can be made in an Instant Pot and the directions are included in this recipe.


Ingredients

Scale

Marinade/Sauce

  • 2 Tbs hoisin sauce
  • 1 Tbs sriracha sauce (OPTIONAL or add more if you like it spicy)
  • 3 Tbs low sodium soy sauce (or 2 Tbs coconut aminos and 1 Tbs regular soy sauce)
  • 1 1/2 Tbs rice wine vinegar
  • 2 Tbs brown sugar
  • 2 Tbs sesame oil

Filling

  • 2 chicken breasts
  • 1 cup mushrooms, sliced (Shiitake work best)
  • 1/2 medium onion, sliced
  • 3 cloves garlic, minced
  • 1/2 inch fresh ginger, peeled, minced
  • 1/2 tsp red chili flakes (OPTIONAL)
  • 3 tbs coconut, peanut, or avocado oil
  • 6-8 Butter lettuce leaves, rinsed well
  • 1 carrot, peeled and shredded
  • 1/4 cup cilantro, chopped
  • 1/4 cup unsalted peanuts

Instructions

Sauce

  • Mix all ingredients well.

Filling

  • If using raw chicken, cut meat into thin strips and coat with salt and pepper to taste
  • Using a skillet or wok, add the oil to the pan. (If using an Instant Pot, set it on SAUTE and NORMAl heat and all the oil)
  • When the oil is hot, add the mushrooms and sauté until they release their liquid.
  • Now add the onions and sauté until just beginning to turn translucent.
  • Add the garlic and ginger and sauté until fragrant, about 1 minute
  • Now add the chicken and sauté until chicken begins to brown.
  • IF using an Instant Pot, there should be some liquid from the veggies and chicken in the pot. If it looks dry, add 1/3 cup of water. Cancel the SAUTE function. Close the lid and Seal the VALVE. Pressure Cook on HIGH for 1 minute, then Quick Release.
  • Now add the sauce ingredients (I add about 2/3 and reserve the rest for the raw vegetables).
  • Stir to thoroughly coat the vegetables and chicken and turn the heat to low.
  • IF using an Instant Pot, Again set the pot to SAUTE on HIGH.
  • Simmer until the sauce thickens (about 5 minutes).

Wraps

  • Line the sides of a bowl with lettuce leaves, leaving a spot in the middle open.
  • Scoop the chicken and veggies into the open spot in the center of the leaves.
  • Top with the carrot, cilantro, and peanuts.

To eat, pick up a lettuce leaf and fill it with chicken and vegetables, fold the lettuce edges together like a taco.

Notes

Source:  foodiesterminal.com

Nutrition

  • Serving Size: 327 g (3-4 lettuce cups)
  • Calories: 614
  • Sugar: 12 g
  • Carbohydrates: 20 g
  • Fiber: 2.6 g
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