P.F. Chang’s COPYCAT RECIPE: Healthy Chicken Lettuce Wraps

Main Ingredients

• 3 boneless Chicken Breasts skinless and fat trimmed

• 1 cantainer sliced water chesnuts

• 1 package (11 g) dried shiitaki mushrooms

• 8 medium romaine lettuce leaves cleaned and trimmed

• 1 tsp wok oil

Wrap Sauce

• 1/2 cup low sodium chicken broth

• 2 tbsp low sodium soy sauce

• 2 tbsp teriyaki sauce

• 1/4 cup Stevia in the raw

• 1 tbsp rice wine vinegar

• 1 tsp low sugar ketsup

• 1 tsp lemon juice

• 1/4 tsp sesame oil

• 2 tbsp water

• 1-2 tsp garlic chili paste more to taste

Chicken Stir Fry Sauce

• 1/4 cup low sodium chicken broth

• 3 tbsp low sodium soy sauce

• 3 tbsp Stevia in the raw

• 1 tsp rice wine vinegar

I am obsessed with with PF Chang’s Chicken Lettuce Wraps, but I know they r saturated in oil and sugar. I have been making my own for some time now and will share this recipe with you all. There may seem to be a long list of  ingredients, but once you buy these you will be set for plenty more Asian recipe nights! I always make a good amount of sauce in order to have left overs for another night. Here is the process:

• Gather all ingredients. Make wrap sauce by dissolving the stevia in warm water and chicken broth in a bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, chili paste, and sesame oil. Mix well and set aside until chicken and veggies are fully cooked and minced.

• Prepare the stir fry sauce by mixing the chicken broth, soy sauce, stevia, and rice vinegar together in a small bowl. Set aside for later use.

• Dice up chicken breast into small pieces. Put dried mushrooms in a bowl of warm water for at least 10 minutes.

• Saute diced chicken breasts in a pan with wok oil until fully cooked (stirring around every few minutes). Remove chicken from the pan and let cool for a few minutes.

• Drain the water from the mushrooms. As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.

• When chicken is cool, mince it as the mushrooms and water chestnuts are.

• Add chicken, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes. Add a few tbsp of the wrap sauce into the pan and saute for another minute or two.

• Clean romaine leaves and then spoon chicken mixture into the romaine leaves. Top with more wrap sauce before serving. Sprinkle cooked quinoa into the wraps if desired. ENJOY!

• FEEL FREE TO EAT LIKE A SALAD…That is my preference!