P.F. Chang's China Bistro Lettuce Chicken Wraps

  • 8 dried shiitake mushrooms
  • 1 tsp cornstarch
  • 2 tsp dry sherry
  • 2 tsp soy sauce
  • 2 tsp water
  • Salt and pepper
  • 1 1/2 pounds boneless, skinless chicken
  • 5 Tbsp vegetable oil
  • 1 tsp fresh minced ginger
  • 2 cloves garlic, minced
  • 2 green onions, minced
  • 2 small dried chiles (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
Cooking Sauce Ingredients:
  • 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
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Iceberg lettuce leaves - I tried the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce)

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, soy sauce, water, 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, chiles (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.

Servings: 1
Submitted by: Recipe Group Member