This copycat PF Changs chicken lettuce wraps recipe has a sweet and savory flavor profile, is ready in just 20 minutes, and is even better than at the restaurant! It makes a great appetizer or light meal, or you can serve it with a side dish like steamed rice or cauliflower rice for dinner.
Stir together all ingredients in a bowl. Cover and refrigerate until using.
For the Chicken Lettuce Wraps:
Heat the vegetable oil and toasted sesame oil in a large skillet over medium-high heat. Add the onion and mushroom and cook 2 minutes, stirring occasionally.
Add the chicken, garlic, and ginger, and cook until the chicken is browned, about 5 to 7 minutes, stirring occasionally.
Turn down the heat to medium. Add the hoisin sauce, soy sauce, vinegar, cornstarch slurry, chili garlic sauce, black pepper, salt, and water chestnuts. Cook until the sauce is thickened, about 2 minutes, stirring frequently.
To Serve:
Sprinkle the scallion on top of the chicken mixture. Serve warm, along with the lettuce leaves to wrap the chicken mixture in and the hoisin sauce for dipping.
Notes
Storage: Store the chicken mixture in an airtight container in the fridge for up to 4 days. You can reheat it in the microwave or on the stovetop. To avoid the lettuce wilting, don’t pre-wrap the chicken in lettuce leaves; instead, serve them together and wrap the chicken in lettuce as you eat.
Hoisin Dipping Sauce: This sauce is completely optional.
Brown Sugar: Instead of brown sugar in the hoisin dipping sauce, you can use coconut sugar or keto brown sugar.
Paleo Version: Use Paleo Chinese Inspired Plum Sauce instead of hoisin sauce, coconut aminos instead of soy sauce, and arrowroot starch instead of cornstarch.
Keto Version: Use keto teriyaki sauce instead of hoisin sauce and coconut aminos instead of soy sauce. Omit the cornstarch slurry.