I recently recreated Changs Chicken Lettuce Wraps using tender ground chicken, aromatic garlic and zesty ginger. The inclusion of crisp water chestnuts and savory hoisin sauce gives the dish a pleasing crunch and layered flavor. Fresh lettuce leaves and adjustments in soy and vinegar make this recipe a must try.

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I’m excited to share my take on Crunchy PF Chang’s Lettuce Wraps with Chicken. I’ve been a fan of Changs Chicken Lettuce Wraps ever since I first tried one, and making these at home is a fun way to mix things up for dinner.

I start off by heating 1 tbsp vegetable oil in a pan and sautéing 3 cloves garlic and 1 1/2 tbsp fresh ginger until they’re fragrant. Then I add 1 lb ground chicken and cook it until it’s nicely browned.

The dish gets its awesome crunch from 1/2 cup water chestnuts and 1/2 cup diced mushrooms that I toss in. I stir in 1/2 cup hoisin sauce, 2 tbsp soy sauce, 2 tbsp rice vinegar, and a pinch of salt and ground black pepper for that umami punch.

Once everything’s done, I finish it off with 2 sliced green onions and serve in crisp lettuce leaves. This dish is a neat copycat twist on classic PF Chang recipes that you don’t wanna miss.

Why I Like this Recipe

1. I love how the recipe gives me the perfect mix of crunchy water chestnuts and tender chicken. It always hits that balance between texture and flavor so well that I just get hyped every time I make it.

2. I really dig the way the hoisin sauce teamed up with garlic and ginger fills the kitchen with this amazing aroma. I mean, the sweet and savory combo is just spot on and makes every bite taste incredible.

3. I appreciate that it’s super easy and quick to whip up. Like, even on busy nights it manages to be both delicious and satisfying without taking forever to prepare.

4. I also really like that it’s a low-carb option with the fresh lettuce leaves. It gives a fun crunch while still feeling like a healthier meal, and that’s a win for me every time.

Ingredients

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Ground chicken is packed with lean protein and gives a hearty flavor boost.
Garlic adds that bold spicy kick and helps to improve your immune system.
Fresh ginger provides a tangy zest and supports good digestion throughout the dish.
Water chestnuts give a satisfying crunch and are a low calorie fiber source.
Hoisin sauce brings a sweet and rich umami flavor that ties the dish together.
Green onions add a mild bite and freshness to brighten up each bite.
Lettuce creates a crisp base that is both refreshing and light.

Ingredient Quantities

1 lb ground chicken

1 tbsp vegetable oil

3 cloves garlic, minced

1 1/2 tbsp fresh ginger, minced

1/2 cup water chestnuts, chopped (drained from a small can)

1/2 cup diced mushrooms (shiitake or any kind you like)

1/2 cup hoisin sauce

2 tbsp soy sauce (low sodium is best)

2 tbsp rice vinegar

1/4 tsp salt

1/8 tsp ground black pepper

2 green onions, sliced

1 head of iceberg or butter lettuce, leaves separated and washed

How to Make this

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1. Heat 1 tbsp vegetable oil in a large pan over medium heat, then toss in the minced garlic and fresh ginger; cook it for about 1 minute until it starts to smell really good.

2. Add 1 lb of ground chicken to the pan and break it up with your spatula. Cook until it’s no longer pink and starts browning a bit.

3. Stir in the chopped water chestnuts and diced mushrooms. Let everything cook together for another 2 minutes so the veggies warm up.

4. Pour in 1/2 cup hoisin sauce, 2 tbsp soy sauce and 2 tbsp rice vinegar. Sprinkle in 1/4 tsp salt and 1/8 tsp ground black pepper, then mix well so the flavors all combine.

5. Allow the mixture to simmer on low heat for about 3 to 5 minutes so that the sauce thickens slightly and everything gets well coated.

6. Once done, stir in 2 sliced green onions to add a fresh kick.

7. Gather your separated and washed lettuce leaves (iceberg or butter lettuce works great) and spoon plenty of the chicken mix into each leaf.

8. Enjoy these crunchy, savory wraps while they’re warm, and get ready for a burst of flavor in every bite!

Equipment Needed

1. Large pan
2. Stove
3. Spatula or wooden spoon
4. Chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Mixing bowl
8. Serving plate or bowl

FAQ

Q: Can I use a different meat than ground chicken?

A: Yeah, you can use ground turkey or pork, but the flavor might change a bit.

Q: What kind of lettuce works best for these wraps?

A: Iceberg or butter lettuce are great because they’re crunchy and hold up well.

Q: Do I really need to drain the water chestnuts?

A: Yup, make sure to drain them so they don’t make the filling too watery.

Q: Can I add other veggies to the filling?

A: Sure thing, chopped carrots or bell peppers add a nice crunch and extra flavor.

Q: How long should I cook the chicken?

A: Cook it until it’s no longer pink, usually about 5-7 minutes over medium heat is enough.

CRUNCHY PF Chang’s Lettuce Wraps (With Chicken) Recipe Substitutions and Variations

If you dont have ground chicken, try using ground turkey or pork for a similar texture and flavor.
Instead of vegetable oil, you can use canola oil or even a light olive oil if thats what you have.
If you’re out of hoisin sauce, mix up a combo of soy sauce, a little bit of sugar, and a touch of sesame oil to mimic the flavor.
Rice vinegar can be swapped with apple cider vinegar if you prefer a slightly fruitier tang.

Pro Tips

1. Keep an eye on your garlic and ginger when you saute them; if they burn even slightly the bitter taste can ruin your sauce.
2. When you’re browning the chicken, try not to crumple it up too much. Let it rest just a little so you get some nice crispy bits that add extra flavor.
3. If you like a richer sauce, let the flavors meld together on low heat for a mini bit longer; just be sure not to simmer too long or you might end up with dry meat.
4. Give the chopped water chestnuts and mushrooms a quick high-heat toss before mixing in the sauces; it helps them keep a satisfying crunch without losing all their flavor.