P. F. Chang’s Chicken Lettuce Wraps

OK – so it is very rare and I mean rare that I can create something in the kitchen that isn’s a culinary catastrophe. As a seeker of schtick, I decided to take my chances at Chang classic, I made Lettuce Wraps (with beef) and its was the tits.  I also did stir fry with just brown rice, onion, egg, frozen pees, sesame oil, soy sauce, ginger and this awesome little packet I get from the store for $.78 in the Asian aisle, the brand is called “Sun Bird”, it’s kinda like cheating but I dont have a problem with it. I started the meal by cooking the rice first, it doesn’t take long at all to stir fry everything together once the rice is done. I also picked up some already-made dumplings from the sushi section of the grocery store – another cheat on my part. Again, no guilt.

 Try the Chang Wraps. You’re welcome.

Lettuce Wrap Prep time: 15 minutes
(depending on how often you venture into the kitchen, it actually took me about 30 minutes, but dividing that in half is about the average time a normal human being could prep this meal)
Total Time: 45 minutes
Services: 2-3


    • 3 tablespoons oil
    • 2 boneless skinless chicken breasts
    • 1 cup water chestnuts
    • 2/3 cup mushrooms
    • 3 tablespoons chopped onions
    • 1 teaspoon minced garlic
    • 4 -5 leaves iceberg lettuce

Special Sauce:

    • 1/4 cup sugar
    • 1/2 cup water
    • 2 tablespoons soy sauce
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons ketchup
    • 1 tablespoon lemon juice
    • 1/8 teaspoon sesame oil
    • 1 tablespoon hot mustard
    • 2 teaspoons water
    • 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce:

    • 2 tablespoons soy sauce
    • 2 tablespoons brown sugar
    • 1/2 teaspoon rice wine vinegar

  1. First, make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
  2. Combine the hot water with the hot mustard, add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
  3. Bring oil to high heat in a wok or large frying pan.
  4. Saute chicken breasts or beef (I used flank steak) for 4 to 5 minutes per side or done.
  5. Remove chicken from the pan and cool.
  6. Keep oil in the pan, keep hot.
  7. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
  8. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
  9. When chicken is cool, mince it as the mushrooms and water chestnuts are.
  10. With the pan still on high heat, add another Tbsp of vegetable oil.
  11. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
  12. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”.
  13. Top with”Special Sauce”.