Granted I haven’t been to PF Chang’s in a few years probably, but if I remember correctly, this recipe tastes pretty authentic. I found a recipe in a magazine somewhere that had an imitation recipe, but it had lots of ingredients that were taboo … like sugar, soy sauce, oyster sauce and a few others.
I’ve changed it up a bit and we have made this recipe a few times and even sometimes substitute ground beef, sausage, ground turkey or other meat. However, we all vote that that the chicken tastes best!
It does get a bit messy and drippy when eating it, but we have successfully used it as picnic food which is sometimes hard to find in this paleo world! 😉 It packs well, and tastes great even if not piping hot. It is kinda hard for the kids to eat by themselves, so it usually entails us feeding them and then our turn to eat afterwards…. but it tastes so good I don’t mind in the least!
I’m also a one pot or one main dish kinda person. I really don’t like making additional side dishes, and with this I feel like that is ok! 😉 There is lettuce for the salad and veggies mixed in with the meat… and we usually have fruit for dessert! 😉 Perfect!
Chicken Lettuce Wraps
For the Chicken:
1 TBSP arrowroot
1 TBSP Chinese rice wine
1.5 lbs organic, skinless, boneless chicken breasts, diced
For the Stir-Fry Sauce:
2 TBSP Tamari
1 TBSP fish sauce
1 TBSP molassas
1 TBSP Chinese rice wine
1 tsp toasted sesame oil
2 tsp Arrowroot
For the Stir-Fry:
4 TBSP coconut oil
3 cloves of garlic, minced
1 tsp minced peeled ginger
1 Thai pepper, minced
2 scallions, minced
Celtic sea salt
½ lb shiitake mushrooms, stemmed and diced
¾ cup diced water chestnuts
Small romaine lettuce leaves for serving
- Whisk together the ingredients for the chicken in a bowl and add the chicken to coat completely. Cover and refrigerate for at least 30 minutes.
- Mix together ingredients for stir fry sauce.
- Make the stir fry: Heat 2 TBSP of coconut oil in the wok or large frying pan and over medium-high heat. Add the chicken and cook for about 2-3 minutes. Remove to a side plate. Add remaining 2 TBSP of coconut oil to the wok, when hot, stir in the garlic, ginger, Thai pepper and scallions, sea salt and stir fry for 30 seconds. Add the mushrooms and water chestnuts and continue to stir fry for about 2 minutes. Add the stir fry sauce and the chicken and cook 1 more minute.
- Serve warm in the lettuce leaves. Use additional coconut aminos or chili sauce or hot mustard for a dipping sauce.
- And last but not least! ENJOY!
Just thinking about this makes my mouth water. It is SO tasty and delicious! It sure is a favorite around here!
Let me know what you think!