P.F. Chang’s Chicken Lettuce Wraps

P.F. Chang’s Chicken Lettuce Wraps – YUM! The trickiest part of this recipe is removing the lettuce leaves so that they are perfect for “wrapping” your wrap! It is worth the work!


  • 8 shiitake mushrooms
  • 1 tsp cornstarch
  • 2 tsp dry sherry
  • 2 tsp water
  • salt and pepper
  • 1 1/2 pounds boneless, skinless chicken
  • 5 tbsp oil
  • 1 tsp fresh minced ginger
  • 2 cloves garlic, minced
  • 2 onions, minced
  • 2 small dried chilies, (optional)
  • 1 (8 oz) can bamboo shoots, minced
  • 1 (8 oz) can water chestnuts, minced
  • 1 package cellophane Chinese rice noodles, prepared according to package


  • 1 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp dry sherry
  • 2 tbsp oyster sauce
  • 2 tbsp water
  • 1 tsp. sesame oil
  • 1 tsp. sugar
  • 2 tsp. cornstarch
  • “Lettuce Jammers” lettuce wraps


  • Cover mushrooms with boiling water, let stand 30 minutes then drain.
  • Cut and discard woody stems. Minces mushrooms. Set aside.
  • Mix all ingredients for cooking sauce in bowl, and set aside.
  • In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
  • Heat wok or large skillet over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
  • Add 2 Tbsp oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
  • Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.
  • Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles.
  • Spoon into lettuce leaf and roll.
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