Description

This P.F. Chang’s Copycat Chicken Lettuce Wraps recipe delivers a flavorful and satisfying appetizer or light meal with tender ground chicken cooked with aromatic garlic, ginger, and crunchy water chestnuts. Coated in a savory, slightly sweet sauce and served with crisp butter lettuce leaves, these wraps are perfect for a fresh and interactive dining experience that mimics the restaurant favorite.

Ingredients

Scale

For the Chicken Mixture

1 pound ground chicken (or finely chopped chicken breast)
2 tablespoons vegetable oil
1 medium onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (8 oz) water chestnuts, drained and diced
2 green onions, thinly sliced

For the Sauce

3 tablespoons soy sauce (use tamari for gluten-free)
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon brown sugar
1/4 teaspoon red pepper flakes (optional)
2 tablespoons rice wine vinegar
Salt and pepper to taste

To Serve

1 large head butter lettuce, leaves separated and washed
Additional green onions for garnish
Sesame seeds for sprinkling
Lime wedges

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Instructions

Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, brown sugar, and red pepper flakes until smooth. Set the sauce aside; it will be added in the final cooking stage to thicken and glaze the chicken.
Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken, breaking it up with a wooden spoon. Allow it to brown for 4-5 minutes without stirring too often to develop flavor and golden edges.
Add Aromatics: Push the chicken to one side of the pan, add diced onion to the empty space and cook for 2 minutes until softened. Then add minced garlic and ginger, stir to combine, and cook for another minute until fragrant.
Incorporate Water Chestnuts: Add diced water chestnuts to the pan, stir well, and cook for 2 minutes to warm them while maintaining their crunch.
Finish with Sauce: Pour the prepared sauce over the chicken mixture and stir well to coat evenly. Allow the sauce to bubble and thicken for 1-2 minutes. Add rice wine vinegar and half the sliced green onions, stir to combine. Taste and adjust salt and pepper as needed.
Serve Immediately: Transfer the hot chicken mixture to a serving bowl. Garnish with remaining green onions and sesame seeds. Arrange butter lettuce leaves on a platter with lime wedges for an interactive wrap assembly.

Notes

For a gluten-free version, use tamari sauce in place of soy sauce and ensure oyster sauce is gluten-free or substitute with a gluten-free alternative.
Adjust red pepper flakes to control the level of spiciness.
Butter lettuce is preferred for its soft, pliable leaves but iceberg lettuce can be substituted for crunch.
Ground chicken can be swapped with ground turkey or finely chopped chicken breast.
Cook over medium-high heat to properly brown the chicken without steaming it.
Serve immediately for best texture; lettuce can become soggy if wrapped too far in advance.