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