Description
This PF Chang’s Chicken Lettuce Wraps recipe offers a delicious blend of savory ground chicken, fresh vegetables, and a flavorful hoisin-ginger sauce wrapped in crisp Bibb lettuce leaves, topped with crunchy fried vermicelli rice noodles for added texture. Perfect for a light yet satisfying appetizer or main dish.
Ingredients
Scale
Chicken Mixture
- 1 tablespoon avocado oil
- ½ white onion, finely diced
- 2 garlic cloves, finely minced
- 2 teaspoons minced fresh ginger
- 1 pound ground chicken
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce or Tamari
- 1 tablespoon rice vinegar
- 2 teaspoons chili garlic sauce (optional, plus more for serving)
- 1 teaspoon toasted sesame oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded carrots
- 1 (8-ounce) can whole water chestnuts, drained and diced
Crispy Rice Noodles
- ½ cup peanut oil (or another high smoke point oil)
- 2 ounces vermicelli rice noodles
For Serving
- 16 Bibb or butter lettuce leaves
- 3 green onions (green parts only), thinly sliced
Instructions
- Sauté Aromatics: Heat the avocado oil in a large skillet over medium heat. Add the finely diced white onion and cook until translucent, about 2-3 minutes. Stir in the minced garlic and fresh ginger, cooking for an additional 1 minute until fragrant.
- Cook Ground Chicken: Push the cooked onion mixture to one side of the skillet. Add the ground chicken to the empty side and cook, breaking it up with a spoon, until no longer pink and fully cooked, about 7-8 minutes.
- Add Sauce and Vegetables: While the chicken cooks, in a medium bowl whisk together hoisin sauce, soy sauce, rice vinegar, chili garlic sauce (if using), toasted sesame oil, salt, and black pepper. Pour this sauce over the cooked chicken. Add shredded carrots and diced water chestnuts. Stir to combine, cooking over medium-low heat for 3-4 minutes, stirring occasionally until the sauce thickens.
- Prepare Crispy Rice Noodles: Line a plate with paper towels. Pour about 1 inch of peanut oil into a small pot and heat over high heat for 3-4 minutes. Test the oil’s readiness by dropping a single vermicelli noodle in; it should puff up instantly. Carefully add vermicelli noodles 1-2 tablespoons at a time, frying each batch until puffy on one side (about 10 seconds), then flip and fry the other side. Remove and drain on the paper towel-lined plate. Repeat until all noodles are fried.
- Assemble and Serve: Place a spoonful of the chicken mixture into each Bibb lettuce leaf. Top with crispy rice noodles and a sprinkle of thinly sliced green onions. Serve with additional chili garlic sauce on the side if desired.
Notes
- For a spicier kick, increase the amount of chili garlic sauce or serve extra on the side.
- Use butter or Bibb lettuce for sturdy yet tender leaves to hold the filling without tearing.
- Vermicelli noodles puff quickly, so work in small batches to avoid overcrowding.
- Substitute ground turkey or tofu to make this recipe with different proteins.
- Adjust soy sauce amounts if using low sodium soy sauce to control saltiness.
