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PF Changs-style Chicken lettuce wraps on a plate with small bowl of dipping sauce on the side.
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5 from 6 votes

PF Chang's Lettuce Wraps

These PF Chang’s lettuce wraps can made at home for a fraction of the price of the restaurant. With ultra-tender chicken and the best savory sauce, these wraps are easy, flavorful, and way better than takeout.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Asian
Keyword: Chicken, lettuce wraps
Servings: 6
Calories: 377kcal
Author: Erica Walker

Ingredients

  • 1 head butter lettuce leaves separated

Teriyaki Sauce:

  • 1 cup teriyaki sauce
  • ⅓ cup sweet chili sauce
  • ¼ cup soy sauce
  • 1 tablespoon finely minced or grated fresh ginger
  • red pepper flakes, to taste

Velveted Chicken:

  • 2 pounds boneless skinless chicken breast sliced into thin slices
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil

Filling Ingredients:

  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • ½ cup chopped water chestnuts
  • ⅓ cup chopped mushrooms
  • ½ cup sliced green onion
  • ½ cup cashews chopped

Dipping Sauces:

  • remaining teriyaki mixture (about ⅔-¾ cup)
  • ¼ teaspoon Sriracha sauce, or to taste
  • 1-2 tablespoons creamy peanut butter

Instructions

  • In a bowl, combine teriyaki sauce, sweet chili sauce, soy sauce, ginger, and red pepper flakes. Mix well and set aside.
    Glass mixing bowl with chicken sauce and whisk on the side.
  • In a large bowl, whisk together chicken broth, soy sauce, cornstarch, and 2 tablespoons oil until smooth. Add the sliced chicken and toss to coat. Let it sit for 15-20 minutes.
    Marinating velvet chicken in a large bowl.
  • Bring a large pot of water to a boil. Drain off excess marinade, then add the chicken in batches and cook for 2-3 minutes, just until the chicken turns white. Drain well then coarsely chop the chicken into smaller pieces.
    Using slotted spoon to lift cooked chicken out of the boiling pot.
  • Drain well then coarsely chop the chicken into smaller pieces.
    Cutting board with velvet chicken chopped with knife.
  • In the same skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add garlic, water chestnuts, and mushrooms. Sauté for 1 minute, until just tender.
    Chopped velvet chicken added to skillet.
  • Add velveted chicken and about half of the teriyaki mixture to the skillet. Cook on m medium-high heat for 4 minutes, stirring often until everything is heated through and well coated.
    Sauce mixed with velvet chicken in the skillet.
  • Stir in cashews and green onion and cook for 1 minute.
    Green onion and chopped cashews mixed into velvet chicken in the skillet.
  • Place 1/4 cup of the chicken mixture in the center of each lettuce leaf, roll up, and enjoy!
    Placing chicken filling onto lettuce leaf that resembles the filling at PF Changs.

Dipping Sauces:

  • Heat the remaining teriyaki sauce in a small saucepan. Simmer for about 5 minutes. Remove from heat.
    three small bowls of dark brown sauce
  • Divide sauce into 3 small bowls. In one bowl, add sriracha sauce and mix well. In the other bowl, add creamy peanut butter and mix until smooth. Keep the last bowl plain with no additions.
    three small bowls of dark brown sauce one with peanut butter in it and one with sriracha in it
  • Dip the lettuce wraps into your favorite sauce and enjoy!
    Dipping a chicken lettuce wrap into sauce.

Video

Notes

Half of the teriyaki mixture will be used in the chicken filling, and the other half will be used to make the dipping sauces. For the ingredients, I like Mr. Yoshida's original teriyaki sauce and the Mae Ploy brand of sweet chili sauce. 
 

Nutrition

Calories: 377kcal | Carbohydrates: 25g | Protein: 39g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 3147mg | Potassium: 901mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1362IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 3mg