Make this P.F. Chang’s style ground chicken lettuce wrap filling at home. This recipe is quick, flavorful, low-carb, and perfect for a weeknight dinner or appetizer.
Author:felixhayes
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Asian
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 small onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1/2 cup water chestnuts, drained and chopped
1/4 cup chicken broth
1/4 cup chopped green onions, for garnish
1 head butter lettuce or iceberg lettuce, leaves separated
Instructions
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the ground chicken to the skillet. Cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat.
Add the minced garlic and diced onion to the skillet. Cook for 2 minutes until fragrant.
In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and grated ginger.
Pour the sauce mixture over the chicken. Stir to coat everything evenly.
Add the chopped water chestnuts and chicken broth to the skillet. Bring the mixture to a simmer and cook for 3 to 5 minutes, allowing the sauce to thicken slightly.
Remove the skillet from the heat. Stir in half of the chopped green onions.
Arrange the lettuce cups on a platter. Spoon the chicken filling into each lettuce cup.
Garnish with the remaining green onions before serving.
Notes
For a low-carb or keto option, check that your hoisin sauce does not contain added sugar.
Use crisp butter lettuce or iceberg lettuce for the best crunch.
You can substitute ground turkey for ground chicken if desired.
This filling works well for meal prep; store the filling and lettuce separately.