PF Chang’s Who? Now, these are not going to be exactly like your favorite take out chicken lettuce wraps, I am not naive. But these will leave you pleasantly surprised and maybe running for something to cool your mouth off. This version swaps the sweetness for heat. Perfect option if you are wanting something light but filling and satisfying. Also perfect for when you don’t want to spend hours in the kitchen. You could also ditch the lettuce and opt for serving this with rice for an even more filling meal!
For the Sauce:
- 1/3 Cup Soy Sauce
- 1/2 Lime, Juiced
- 1/4 Cup Rice Vinegar
- 2 Tbsp Hoisin
- 1 Tsp Fish Sauce
- 2 Heaping Tbsp GoChuJang
- 1 Tbsp Minced Garlic
- 6 Garlic Cloves, Minced
- 1/2 Tsp Cornstarch
Additional Ingredients:
- 1 Lb Ground Chicken
- 8 Oz Mushrooms, Finely Diced
- 1 Red Bell Pepper, Finely Diced
- 1 Tbsp Sesame Oil
- Lettuce, for Serving (I used Red Leaf, but Romaine or Butter Lettuce would work as well)
- 6 Green Onions, Diced
- 2 Tsp Sesame Seeds, For Topping
Serves: 4
Prep Time: 15 Minutes; Cook Time: 30 Minutes; Total TIme: 45 Minutes
To Make:
- In a medium bowl, whisk together all of the ingredients for the sauce – soy sauce, lime juice, rice vinegar, hoisin, fish sauce, gochujang, minced garlic, minced ginger, and cornstarch. Whisk well to fully combine and set aside.
- Heat a large pan over medium heat and add in 1 tbsp sesame oil. Once hot, add in the diced mushrooms and diced bell pepper. Cook for 8-10 minutes until the vegetables have sweated out and most of the moisture has cooked off.
- Add in the ground chicken and stir to break up.
- Next, add in the sauce, stir well to combine and continue cooking for another 12-15 minutes until the sauce thickens, stirring frequently.
- Add in half of the diced green onions and cook for another 2-3 minutes.
- Turn off the heat and remove the pan from the stove. Divide between 4 plates, top with sesame seeds and the rest of the diced green onions. Serve with lettuce (or rice, if preferred!).
Aly Eats Food 
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