PF Changes, a chinese restaurant chain, makes the best chicken lettuce wrap appetizer... It's really good, but their version has 630 calories with 8 grams of fat - I figure i can do better... These tasted quite yummy...
P.F. CHANG'S Chicken Lettuce Wraps
2 tsp dry white wine
1 tsp water
1 tbs soy sauce
1 lb ground chicken breast
1 tsp oil
8 shiitake mushrooms, minced (the dried are fine here, just soak 'em and mince 'em)
2 tsp fresh minced ginger
2 cloves garlic, minced
3 scallions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
Cooking Sauce:
1 tsp corn starch
1 tbs hoisin sauce
1 tbs low sodium soy sauce
1 tbs dry white wine
2 tbs oyster sauce
2 tbs water
1/4 tsp. sesame oil
1 tsp. cornstarch
Iceberg lettuce "cups" leaves - I used boston lettuce
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine wine, water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Let sit 15 minutes to marinate.
Heat large non stick skillet over medium high heat. Add oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add ginger, garlic, chilies(if desired), and scallions; 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.
To serve: at the table, spoon the mixture into the lettuce leaves, and wrap up - and enjoy..
P.F. CHANG'S Chicken Lettuce Wraps
2 tsp dry white wine
1 tsp water
1 tbs soy sauce
1 lb ground chicken breast
1 tsp oil
8 shiitake mushrooms, minced (the dried are fine here, just soak 'em and mince 'em)
2 tsp fresh minced ginger
2 cloves garlic, minced
3 scallions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
Cooking Sauce:
1 tsp corn starch
1 tbs hoisin sauce
1 tbs low sodium soy sauce
1 tbs dry white wine
2 tbs oyster sauce
2 tbs water
1/4 tsp. sesame oil
1 tsp. cornstarch
Iceberg lettuce "cups" leaves - I used boston lettuce
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine wine, water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Let sit 15 minutes to marinate.
Heat large non stick skillet over medium high heat. Add oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add ginger, garlic, chilies(if desired), and scallions; 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.
To serve: at the table, spoon the mixture into the lettuce leaves, and wrap up - and enjoy..