I used to go to Pei Wei a ton growing up – if you aren’t familiar with it, it’s basically PF Chang’s lower end version that offers quick dine-in or take-out options in a cafe-type setting where you order at the counter. Anyways, growing up my mom and I used to frequent this place at least once a week – it was our tradition. We would share edamame, lettuce wraps, and usually a stir fry of some type! But our favorite was the lettuce wraps – so simple, healthy, and actually tasty. I haven’t been to a location in years, in fact where I currently live they do not even have them! I crave these chicken lettuce wraps all the time and this is my re-invention of them to make when I am missing my mom and feeling a bit homesick (let me also make it known that I am a grown adult, married with a job, house, and responsibilities – but I still miss my mom and my hometown all the time!). I love that this recipe is full of vegetables and it tastes good! You could also probably make this vegetarian by substituting tofu for the chicken – I cannot confirm since I haven’t made this, but for any of my vegetarian friends out there it could be a yummy suggestion! Anyways, this recipe comes together quickly so you don’t have to stress during the week night about making something that tastes delicious and has a nutritional value!
- 1lb Ground Chicken
- 8oz Mushrooms, chopped
- 1 Red Bell Pepper, diced
- 8oz Water Chestnuts, diced
- 4oz Bamboo Shoots, diced
- 6 Green Onions, cut in 1inch pieces
- 2 Tbsp Minced Garlic
- 2 Tbsp Olive Oil
- 1 Tbsp Fresh Ginger (you can mince or buy ginger paste from Gourmet Garden that can be found at most grocery stores)
- For Serving: Butter Lettuce or Romaine Lettuce (these two options make nice bowls to keep the chicken mixture on the lettuce)
For the Sauce:
- 3 Tbsp Hoisin
- 2 Tbsp Thai Sweet Chili Sauce
- 2 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 2 Tbsp Miso Paste
- 3 Tbsp Rice Vinegar
- 1 Tbsp Sriracha
- 1 Tbsp Sambal Oelek
- 1 Tsp Sesame Oil
- 1 Tbsp Fresh Ginger
- 1 Tbsp Peanut Oil (can substitute olive oil or vegetable oil as well)
- Serves: 4-6
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
To Make:
- In a medium bowl, add all the sauce ingredients and whisk together until well combined. Set aside until you’re ready to use.
- Heat a large pan over medium to high heat and add in the olive oil. Once it is hot, add in the chicken and brown for 5-8 minutes until the chicken is cooked through.
- When the chicken is done, transfer from the pan to bowl and set aside.
- Put the pan back on the heat and add in the garlic, ginger, mushrooms and bell peppers. Cook for 3-5 minutes until the water starts to evaporate and they begin to soften.
- Add the chicken back to the pan along with the green onions, water chestnuts, bamboo shoots and the sauce mixture. Cook for another 5-8 minutes until the sauce starts to thicken up.
- Turn the heat off, transfer to a large bowl and serve with the lettuce!
Aly Eats Food 
Looks tasty!
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Yum
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Tried the lettuce wrap recipe !! Best lettuce wrap i have had!!! Great flavors!! Thanks for sharing
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Thank you so much for your comment! I am glad you enjoyed the recipe so much! Hope you will try more!
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