P.F Changs Lettuce Wrap Wana Be’s (Part Time House Wife)

A few things before we get started.

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The past few weeks Scott and I have been on a Chinese/Thai food kick. Except, ordering Chinese food gives me a straight up anxiety attack. Every time we go to order it, I turn into brat mode, can’t decide what I should order because the guilt of excessive sodium and empty carbs flood my brain. Scott and I usually end up foregoing the entire idea all together and settle on a string cheese and a Fiber One bar instead.

To cut out a bit of stress I decided to take matters into my own hands and whip up a household fave, Lettuce Wraps inspired by those delights at P.F Changs. At least if I make them myself, it eases some of the guilt. Plus this way I know what’s going into my homemade “Chinese” food and it’s way more satisfying to get the salute of approval from the hub.

This recipe has quite a bit of prep, it’s not hard but it’s time consuming…

It’s even more time consuming when you’re blogging it. Holy crapoli. This one took me hours to post! I hope you enjoy it!

I adapted my recipe from this one.

Lettuce Wraps~
serves 4

INGREDIENTS:

Green Leaf Lettuce {Romaine or Ice Berg is nice. My grocery store had prewashed leaves that were perfect, so I’d keep an eye out for those!}

12-14 oz. Boneless Skinless Chicken {I used thighs because that’s what I grabbed from the freezer thinking they were breasts}

Dipping Sauce:

4 Tbsp. Swerve Sweetener {Substituted for sugar} Save 10% on your order with code HOUSEWIFE10

½ Cup Hot Water

3 Tbsp. Low Sodium Soy Sauce

2 Tbsp. Rice Wine Vinegar

2 Tbsp. Ketchup

1 Tbsp. Fresh Squeezed Lemon Juice

¼ tsp. Toasted Sesame Oil

1 Tbsp. Dijon mustard

1 tsp. Hot water

STIR FRY SAUCE:

2 Tbsp. Brown Sugar

2 Tbsp. Low Sodium Soy Sauce

½ tsp. Rice Wine Vinegar

1 Tbsp. Fresh Squeezed Lemon Juice

REMAINING STIR FRY INGREDIENTS:

1 Cup Mushrooms- Minced {I used a half of a large portabella}

4 oz. Water Chestnuts -Drained and minced

½ Onion –Diced

4 Tbsp. Garlic-Minced

2 Tbsp. Toasted Sesame Oil

1 Tbsp. Extra Virgin Olive Oil

HOW-TO’S:

Pre-heat your oven to 400°F, line a baking sheet with foil and season chicken with salt and pepper. Roast the chicken for about 10 minutes or until juices run clear and the chicken is cooked through. Set aside and let cool.

While your chicken is roasting start the rest of the prep. Starting with the Dipping Sauce.

In a medium bowl dissolve 4 Tbsp. Swerve Sweetener or sugar in ½ Cup Hot Water.

Stir in Soy Sauce, Rice Wine Vinegar, Ketchup, Fresh Squeezed Lemon Juice and Toasted Sesame Oil.

In a small bowl combine the Dijon mustard and water, once it’s mixed well add it to the bowl of dipping sauce. Mixing well so that it’s completely combined. Cover and refrigerate until ready to use.

In another medium bowl combine Brown Sugar, Soy Sauce, Rice Wine Vinegar and Fresh Squeezed Lemon Juice mix well and set aside.

Mince chop and dice your onions, garlic and mushrooms.

The chicken should be cooled enough to handle by now. Dice that up as well; set it all to the side but not too far. You’re almost ready to use it!

Over Medium high heat in a large wok, heat 2 Tbsp. of Toasted Sesame oil and 1 Tbsp. of Extra Virgin Olive Oil until it’s nice and shiny. If you don’t have a wok a regular frying pan will work just fine.

Toss in the onions, cook ‘em up til they’re just about transparent.

Then dump in the ‘shrooms and water chestnuts. Stirring occasionally cook them ‘til the mushrooms are tender.

Add the garlic, give it a few good stirs.

Drop in the chicken and pour in the Stir Fry Sauce and let simmer for a few minutes giving the sauce a chance to coat the chicken mix evenly and thicken up just a little.

Spoon it onto your leafy green lettuce cups and drizzle on some of that dipping sauce and eat ‘em up!

Enjoy!!!

** I did the best I could figuring out the points. This one was pretty tough because of the sauces and I forgot to measure the finished product. So it’s an estimate based off the ingredients I specifcally used (swerve & chicken thighs) I also calculated the dipping sauce seperatly.

4.5 from 2 reviews
Print P.F Changs Lettuce Wrap Wana Be’s
Author: Part Time House Wife
Prep time: 35 mins Cook time: 25 mins Total time: 1 hour
Serves: 4
Ingredients

Green Leaf Lettuce
12-14 oz. Boneless Skinless Chicken {I used thighs because that’s what I grabbed from the freezer thinking they were breasts}
Dipping Sauce:
4 Tbsp. Swerve Sweetener {Substituted for sugar}
½ Cup Hot Water
3 Tbsp. Low Sodium Soy Sauce
2 Tbsp. Rice Wine Vinegar
2 Tbsp. Ketchup
1 Tbsp. Fresh Squeezed Lemon Juice
¼ tsp. Toasted Sesame Oil
1 Tbsp. Dijon mustard
1 tsp. Hot water
STIR FRY SAUCE:
2 Tbsp. Brown Sugar
2 Tbsp. Low Sodium Soy Sauce
½ tsp. Rice Wine Vinegar
1 Tbsp. Fresh Squeezed Lemon Juice
REMAINING STIR FRY INGREDIENTS:
1 Cup Mushrooms- Minced {I used a half of a large portabella}
4 oz. Water Chestnuts -Drained and minced
½ Onion –Diced
4 Tbsp. Garlic-Minced
2 Tbsp. Toasted Sesame Oil
1 Tbsp. Extra Virgin Olive Oil

Instructions

Pre-heat your oven to 400°F, line a baking sheet with foil and season chicken with salt and pepper. Roast the chicken for about 10 minutes or until juices run clear and the chicken is cooked through. Set aside and let cool.
While your chicken is roasting start the rest of the prep. Starting with the Dipping Sauce.
In a medium bowl dissolve 4 Tbsp. Swerve Sweetener or sugar in ½ Cup Hot Water.
Stir in Soy Sauce, Rice Wine Vinegar, Ketchup, Fresh Squeezed Lemon Juice and Toasted Sesame Oil.
In a small bowl combine the Dijon mustard and water, once it’s mixed well add it to the bowl of dipping sauce. Mixing well so that it’s completely combined. Cover and refrigerate until ready to use.
In another medium bowl combine Brown Sugar, Soy Sauce, Rice Wine Vinegar and Fresh Squeezed Lemon Juice mix well and set aside.
Mince chop and dice your onions, garlic and mushrooms.
The chicken should be cooled enough to handle by now. Dice that up as well; set it all to the side but not too far. You’re almost ready to use it!
Over Medium high heat in a large wok, heat 2 Tbsp. of Toasted Sesame oil and 1 Tbsp. of Extra Virgin Olive Oil until it’s nice and shiny. If you don’t have a wok a regular frying pan will work just fine.
Toss in the onions, cook ‘em up til they’re just about transparent.
Then dump in the ‘shrooms and water chestnuts. Stirring occasionally cook them ‘til the mushrooms are tender.
Add the garlic, give it a few good stirs.
Drop in the chicken and pour in the Stir Fry Sauce and let simmer for a few minutes giving the sauce a chance to coat the chicken mix evenly and thicken up just a little.
Spoon it onto your leafy green lettuce cups and drizzle on some of that dipping sauce and eat ‘em up!
Enjoy!!!

3.2.1199

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Original article: P.F Changs Lettuce Wrap Wana Be’s