PF Chang’s Copycat Chicken Lettuce Wraps
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 2 tablespoons light sesame oil
  • 1 large onion, diced
  • 3½ oz (100 g) shiitake mushrooms, chopped
  • 1 lb (450 g) lean ground chicken
  • 3 cloves garlic, crushed or grated on a microplane
  • 1-inch piece fresh ginger, grated on a microplane
  • 5 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
  • 1 to 3 teaspoons chili garlic sauce, such as Sriracha (more or less to taste)
  • ¼ teaspoon ground black pepper
  • 1 (8 oz/226 g) can sliced water chestnuts, rinsed, drained, and coarsely chopped
  • 4 scallions, green and white parts, thinly sliced
  • 1 head Bibb, Romaine, or Iceberg lettuce (I used Bibb, which is also called butter lettuce)
  1. Add the oil to a large skillet over medium-high heat; once hot, add the onion and mushrooms and cook 2 minutes, stirring occasionally.
  2. Add the chicken and garlic and cook until the chicken is fully cooked (until there isn’t any pink), about 8 minutes, stirring occasionally.
  3. Turn the heat down to medium and add the ginger, hoisin sauce, soy sauce, rice wine vinegar, cornstarch slurry, chili garlic sauce, black pepper, and water chestnuts; cook until the sauce is thickened, about 2 minutes, stirring frequently.
  4. Transfer the chicken mixture to a serving dish and sprinkle the scallion on top. Serve along with lettuce leaves to wrap the chicken in.
Paleo Version: Use my Chinese-Inspired Plum Sauce instead of hoisin sauce, coconut aminos instead of soy sauce, and arrowroot starch instead of cornstarch.
Recipe by An Edible Mosaic™ at