chicken lettuce wrap
Review Recipe

Restaurant Style Lettuce Wraps

Author Holly Nilsson
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    • 1 egg white
    • 1 tablespoon cornstarch
    • 1 tablespoon rice wine
    • 3 chicken breasts , diced small
    Cooking Sauce:
    • 1 tablespoon hoisin sauce
    • 1 tablespoon lime juice
    • 1 tablespoon soy sauce
    • 1 tablespoon rice vinegar
    • 1/2 teaspoon sesame oil
    • 2 teaspoons cornstarch
    For the Stir-Fry:
    • 3 tablespoons peanut or olive oil
    • 3 cloves garlic , minced
    • 1 teaspoon grated fresh ginger
    • 1 jalapeno pepper , seeded and finely diced
    • 2 green onions thinly sliced
    • 1/4 teaspoon sugar
    • 2 large portebello mushrooms , finely diced
    • 1 can water chestnuts , diced
    • 1 small red pepper finely sliced
    • Small lettuce leaves (iceberg or butter lettuce), for serving
    • Carrot and Cucumbers , julienned
    • fresh bean sprouts
    Serving Sauce
    • 2/3 cup Hoisin Sauce
    • 1/3 cup Seasoned Rice Vinegar
    • 3 tablespoons Honey
    • 1/4 cup Soy Sauce
    • 1 tablespoon grated Ginger
    • 1 tablespoon Lime Juice
    • 1 clove Garlic , minced
    • 1 teaspoon Sesame Oil
    • 1/2 teaspoon Sriracha Sauce

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    1. Combine chicken with vinegar, cornstarch and egg white In a ziplock bag. Refrigerate while you prepare the rest of the ingredients.
    2. Combine all ingredients in the cooking sauce and set aside.
    3. Combine all ingredients in the serving sauce in a small saucepan. Bring to a boil over medium high heat and let boil for 3 minutes. Remove from heat and cool
    4. Place 1 1/2 tablespoons of oil in the pan and heat over medium high. Add chicken and cook about 3 minutes. Remove from pan and set aside. Heat remaining oil in the pan and add garlic, ginger, jalapeño and green onions. Fry until fragrant (about 2 minutes) and add in mushrooms, water chestnuts and red peppers. Cook until juices evaporate (about 4 minutes). Add in chicken and cooking sauce. Cook about 3 minutes or until heated through.
    To serve:
    1. Place chicken mixture in a bowl. Serve with washed lettuce leaves, julienned carrots & cucumbers, bean sprouts and serving sauce.

    Recipe Notes

    If you've had lettuce wraps at PF Changs, they are served with crispy rice noodles. I opted not to include the rice noodles in this recipe to make it a little bit healthier. If you want to add them they are fairly simple to fry up!
    Heat 2 cups of vegetable or peanut oil to 350 degrees. Separate your noodles and drop one in. If it crisps up right away, your oil is ready. Drop noodles in the hot oil in small batches until they crisp up (just takes a few seconds). Drain on paper towels. Serve with lettuce wraps.
    Nutrition Information

    (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)