If you have ever craved that perfectly balanced burst of savory, sweet, and crunchy goodness from your favorite takeout, you’re in luck! This Chicken Lettuce Wraps (PF Chang’s Copycat) Recipe is a personal treasure that captures every bit of the original’s magic right in your own kitchen. Imagine juicy, tender chicken mixed with succulent shiitake mushrooms, crispy water chestnuts, and a symphony of bold Asian-inspired sauces, all wrapped in fresh, crisp butter lettuce. It’s light yet satisfying, fun to eat, and surprisingly simple, making it the ultimate crowd-pleaser for weeknights and gatherings alike.
Ingredients You’ll Need
Every ingredient here is thoughtfully chosen to create layers of flavor and texture, from the tender chicken thighs to the crunchy water chestnuts and the vibrant burst of sesame. These staples come together effortlessly, proving that sometimes simplicity leads to the most unforgettable meals.
- Canola oil (2 1/2 tablespoons, divided): A neutral oil perfect for stir-frying without overpowering other flavors.
- Sesame oil (2 1/2 teaspoons, divided): Adds that classic nutty aroma and richness essential to Asian cuisine.
- Chicken thighs (1 pound, finely chopped): Juicy and tender with great flavor, ideal for wraps.
- Kosher salt (1 1/2 teaspoons): Enhances the chicken’s natural taste without masking it.
- Black pepper: Gives a subtle heat that balances the sauce.
- Dried shiitake mushrooms (2 ounces): Rehydrated for a meaty, earthy bite that elevates the filling.
- Canned water chestnuts (8 ounces, chopped): Adds a crispy, refreshing crunch.
- Garlic (1 tablespoon, smashed and minced): Infuses a robust, aromatic base note.
- Fresh ginger (1 tablespoon, minced): Delivers a bright, zesty punch.
- Green onions (4, chopped and divided): Freshness and mild onion bite for layering flavor and garnish.
- Frying oil (about 2 inches for frying rice sticks): Optional step for that surprisingly delightful crispy garnish.
- Maifun rice sticks (6.75 ounces): These puffed noodles add a playful texture to your wraps.
- Cold water (1/4 cup): For blending the rich filling sauce ingredients smoothly.
- Soy sauce (2 tablespoons for filling, plus 3 for dipping sauce): Umami powerhouse that ties the dish together.
- Oyster sauce (2 tablespoons for filling, plus 1-2 teaspoons for dipping): Adds a subtle sweetness and depth.
- Aji mirin (2 tablespoons): A sweet rice wine that provides authentic flavor complexity.
- Hoisin sauce (3 tablespoons): Sweet and slightly tangy, perfect for that signature wrap taste.
- Granulated sugar (1 tablespoon for filling, 2 tablespoons for dipping): Balances savory and sour notes with just the right touch of sweetness.
- Cornstarch (1 teaspoon): Helps thicken the filling sauce for a luscious consistency.
- Warm water (1/4 cup for dipping sauce): Blends the dipping sauce ingredients seamlessly.
- Rice vinegar (4 teaspoons): Provides the perfect tang to brighten the dipping sauce.
- Chili garlic sauce (1 teaspoon): Offers a lovely kick, customizable to your heat preference.
- Chinese-style hot mustard (1/4 to 1/2 teaspoon): Adds a unique sharpness that wakes up your palate.
- Butter lettuce (2 heads): Soft, wide leaves perfect for wrapping and holding all that delicious filling.
How to Make Chicken Lettuce Wraps (PF Chang’s Copycat) Recipe
Step 1: Prep the Chicken
Start by making your chopped chicken surprisingly easy by partially freezing it — this step makes the cutting so much simpler and ensures your pieces are small and uniform, perfect for a smooth-textured filling. Precision here really helps your chicken melt into the wrap, making every bite delightful.
Step 2: Rehydrate the Shiitake Mushrooms
Soak the dried shiitake mushrooms in hot water to bring them back to life. This process unlocks their rich, earthy essence and tender texture that pairs beautifully with the chicken, giving the filling a complex, savory depth you won’t want to miss.
Step 3: Prepare the Vegetables
Drain and chop the water chestnuts for their satisfyingly crisp texture. Meanwhile, smash and mince fresh garlic and ginger, the dynamic duo that imparts boldness and warmth, the heartbeat of Asian cuisine.
Step 4: Assemble the Filling Sauce
Whisk together soy sauce, oyster sauce, aji mirin, hoisin sauce, sugar, cornstarch, and cold water for a luscious, perfectly balanced sauce. This mixture will coat your filling lushly with that unmistakable sweet-savory punch.
Step 5: Chop the Chicken
Now that your chicken is ready, finely chop it to about 1/4 to 1/2 inch pieces. Uniform size here ensures that the texture of your filling stays wonderfully consistent and every forkful delivers the same satisfying bite.
Step 6: Fry the Rice Sticks (Optional but Fun!)
Deep-frying the rice sticks puffs them up into crunchy morsels that add a playful texture contrast to your wraps. It’s a simple step that no one expects, but will have your guests praising your creativity.
Step 7: Cook the Chicken Filling
Heat up a wok or skillet with your oils, then cook the chicken until just done, seasoning with salt and pepper. Set it aside and then sauté mushrooms, water chestnuts, garlic, and ginger to meld their flavors before returning the chicken to the pan and mixing everything with the filling sauce. Your kitchen will fill with irresistible aromas, signaling the magic about to plate.
Step 8: Finish with Green Onions
Chop green onions and add most to the filling, reserving some for garnish. These fresh bursts of mild sharpness truly awaken the filling’s flavors and brighten each bite with a pop of color.
Step 9: Make the Dipping Sauce
Whisk together the dipping sauce ingredients — sugar, soy sauce, rice vinegar, chili garlic sauce, Chinese-style hot mustard, oyster sauce, and sesame oil. This tangy, sweet, and spicy concoction will be the perfect partner for your wraps.
Step 10: Assemble the Wraps
Gently wash and dry the butter lettuce leaves, forming crisp little cups. Layer each leaf with puffed rice sticks, a hearty spoonful of warm chicken filling, and sprinkle with fresh green onions. This is the moment to savor the loving work and indulge in your very own Chicken Lettuce Wraps (PF Chang’s Copycat) Recipe!
How to Serve Chicken Lettuce Wraps (PF Chang’s Copycat) Recipe
Garnishes
Fresh green onions on top add a lively crunch and visual appeal, while extra fried rice sticks bring an unexpected crispy layer. You can’t go wrong with small additions like a drizzle of extra chili garlic sauce if you want to kick things up a notch!
Side Dishes
Serve your wraps alongside steamed jasmine rice or a light Asian cabbage salad for a refreshing crunchy side. Edamame or pickled vegetables also complement the vibrant flavors and textures without overpowering the gentle lettuce wrapping.
Creative Ways to Present
Arrange the lettuce leaves on a large platter with bowls of chicken filling, fried rice sticks, and dipping sauce so everyone can build their own wraps. This interactive presentation turns a casual dinner into a fun social experience that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Keep any extra filling in an airtight container in the fridge for up to 3 days. Wrap the lettuce leaves separately in damp paper towels to maintain their crispness before storing in the fridge as well.
Freezing
The cooked filling freezes beautifully in a sealed container for up to 2 months. Simply thaw overnight in the fridge and reheat gently on the stove to enjoy later without losing any flavor.
Reheating
Reheat the filling in a skillet over medium heat until warmed through, stirring occasionally. Avoid microwaving to maintain the best texture, especially keeping mushrooms and water chestnuts tender but not mushy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs offer more juiciness and flavor, chicken breasts work fine if you prefer leaner meat. Just be sure to cut them finely and not overcook to keep moisture in.
What can I substitute for dried shiitake mushrooms?
If you don’t have dried shiitake mushrooms, fresh shiitake or even baby portobello mushrooms can work. Just sauté them until tender and slightly caramelized for that umami boost.
Is there a vegetarian version of this Chicken Lettuce Wraps (PF Chang’s Copycat) Recipe?
Definitely! Swap the chicken with crumbled tofu or finely chopped mushrooms for a hearty, satisfying vegetarian alternative that keeps the savory, saucy goodness intact.
Can I prepare the filling sauce ahead of time?
Yes, you can mix the filling sauce ingredients and store them in the fridge for up to 24 hours. This makes your cooking process quicker on the day you want to serve these delicious wraps.
How spicy is the dipping sauce?
The dipping sauce carries a gentle spicy kick that you can adjust by varying the chili garlic sauce and hot mustard amounts. It’s balanced to complement, not overpower, the wraps.
Final Thoughts
I genuinely believe everyone should try making these Chicken Lettuce Wraps (PF Chang’s Copycat) Recipe at least once. It’s the perfect dish to impress friends or indulge in a tempting meal that feels both light and utterly satisfying. Once you’ve mastered the balance of fresh, crunchy, and savory, I promise these wraps will become a regular request at your dinner table. So roll up your sleeves, grab that butter lettuce, and get wrapping!
Print
Chicken Lettuce Wraps (PF Chang’s Copycat) Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian, Chinese
- Diet: Halal
Description
This Chicken Lettuce Wraps recipe is a delicious PF Chang’s copycat that features tender, finely chopped chicken thighs sautéed with rehydrated shiitake mushrooms, water chestnuts, and aromatic garlic and ginger. Wrapped in crisp butter lettuce leaves and complemented by crispy fried rice sticks and a flavorful dipping sauce, this dish offers a perfect balance of textures and savory flavors that make an irresistible appetizer or light meal.
Ingredients
Meat and Oils
- 2 & 1/2 tablespoons canola oil (divided)
- 2 & 1/2 teaspoons sesame oil (divided)
- 1 pound chicken thighs (chopped into very small pieces)
Produce & Mushrooms
- 2 ounces dried shiitake mushrooms
- 1 (8-oz) can water chestnuts, chopped
- 1 tablespoon garlic, smashed and minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, chopped and divided
- 2 heads butter lettuce (or iceberg lettuce)
Starches & Sauces
- 1 (6.75-oz) package maifun rice sticks
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons aji mirin (rice wine)
- 3 tablespoons hoisin sauce
- 1 tablespoon granulated sugar
Additional Ingredients
- 1 & 1/2 teaspoons kosher salt (for seasoning chicken)
- Black pepper to taste
- 1 teaspoon cornstarch
- 1/4 cup cold water
- 1/4 cup warm water (for dipping sauce)
- 2 tablespoons granulated sugar (for dipping sauce)
- 3 tablespoons soy sauce (for dipping sauce)
- 4 teaspoons rice vinegar
- 1 teaspoon chili garlic sauce (e.g., Sambal Oelek)
- 1/4 to 1/2 teaspoon Chinese-style hot mustard
- 1 to 2 teaspoons oyster sauce (for dipping sauce, to taste)
- 1/2 teaspoon sesame oil (for dipping sauce)
- 2 inches frying oil (canola or vegetable oil for frying rice sticks)
Instructions
- Prep the chicken: If using thawed chicken, place it in the freezer briefly to partially freeze for easier chopping. If frozen, start thawing it. Chop the chicken when it is partially frozen into very fine pieces (about 1/4 to 1/2 inch dice), aiming for a uniform texture.
- Rehydrate shiitake mushrooms: Soak 2 ounces dried shiitake mushrooms in hot water for 30 minutes until softened. Drain, squeeze out excess water, discard tough stems, and finely chop mushrooms.
- Prepare vegetables: Drain and chop water chestnuts, smash and mince garlic, and mince fresh ginger. Set all aside.
- Make the filling sauce: In a small bowl, combine 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch. Stir well and set aside.
- Chop chicken thoroughly: After it’s partially frozen, chop chicken into very small pieces. Seal in a ziplock bag, place in bowl of water to thaw within 10-20 minutes but do not cook until fully thawed.
- Fry the rice sticks (optional): Heat 2 inches of frying oil to 400°F in a pot. Fry small handfuls of rice sticks until puffed (2-3 seconds), then drain on paper towels. Set aside.
- Cook the chicken: Heat a wok or cast iron skillet over medium-high heat. Add 1 1/2 tablespoons neutral oil and 1/2 tablespoon sesame oil. Drain chicken well, add to hot pan, stir constantly, and season with 1 1/2 teaspoons kosher salt and black pepper. Cook until just done (2-3 minutes). Remove chicken and set aside.
- Sauté mushrooms and water chestnuts: Keep pan on medium-high heat, add 1 tablespoon neutral oil and 1 teaspoon sesame oil. Add chopped mushrooms and water chestnuts, sauté 2-3 minutes. Add garlic and ginger, sauté another 1 minute.
- Combine chicken and sauce: Return chicken and juices to pan. Add filling sauce, lower heat to medium, and cook for 2 minutes, stirring well.
- Add green onions: Chop green onions; reserve some for garnish. Add remaining to pan and sauté 1-2 minutes more. Remove from heat.
- Prepare dipping sauce: In a small bowl, whisk together 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese hot mustard, 1-2 teaspoons oyster sauce, and 1/2 teaspoon sesame oil.
- Prepare lettuce: Remove core from butter lettuce heads and carefully clean each leaf to remove debris. Pat dry with paper towels. Use butter or iceberg lettuce leaves as wraps.
- Assemble wraps and serve: Place a handful of fried rice sticks into each lettuce leaf, top with warm chicken mixture, sprinkle with reserved green onions and serve with dipping sauce to enjoy.
Notes
- Partially freezing chicken makes it easier to finely chop for a better texture in the filling.
- Rehydrating dried shiitake mushrooms enhances their flavor and texture in the dish.
- Frying rice sticks is optional but adds a fun crispy texture to the wraps.
- Use a wok if available for best results cooking at high heat; otherwise, a cast iron or large skillet works well.
- Make sure to thoroughly clean butter lettuce leaves as they can contain dirt and debris.
- The dipping sauce can be adjusted for heat by varying the amount of chili garlic sauce and hot mustard to taste.
