Chicken Lettuce Wraps (PF Chang's Copycat)
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the "special sauce":
  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sesame oil
For the filling:
  • 1 lb boneless skinless chicken tenders, breasts, or thighs (your choice), or, 1 lb ground chicken
  • 3 tbsp oil
  • 1 can water chestnuts, diced
  • 1 cup shiitake mushrooms, chopped
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
For the stir-fry sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar
  • 1 tsp sesame oil
For the wraps:
  • Iceberg lettuce leaves
  • Hot mustard
  • Sriracha
  1. Make the "special sauce": Mix together sugar, water, soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil in a bowl until combined. Store in the fridge while you make the chicken filling.
  2. Prepare stir-fry sauce: Combine soy sauce, brown sugar, rice wine vinegar, and sesame oil in a measuring cup or small bowl. Set aside.
  3. If you are using ground chicken, skip this step. Otherwise, in a food processor, add your chicken of choice and pulse 10 times to grind up the chicken, or until all unmanageably large pieces are gone. You want somewhere between chopped and total mush- so just take a look at the consistency after each pulse and stop at your liking.
  4. In a pan, heat up oil over medium-high heat. Add the chicken and cook until brown, about 5-6 minutes. Remove chicken from the pan using a slotted spoon and transfer to a plate.
  5. Reduce heat to medium. To the pan, add the onions and celery and cook for 3-4 minutes, until the veggies begin to soften. Add the garlic, mushrooms, water chestnuts and chicken and stir to combine. Add the stir fry sauce and stir, and allow to cook for 2 minutes more.
  6. Serve in iceberg lettuce leaves, and top with "special sauce" and other toppings as desired. Enjoy!
Recipe by Total Noms at