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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

PF Changs Chicken lettuce Wraps Recipe

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This recipe for PF Changs Chicken lettuce Wraps is from The Madeja Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MARINADE:
1 tsp cornstarch
2 tsp sherry wine or 2 tsp red wine
2 tsp water
2 tsp soy sauce
FILLING ING:
1 1/2 boneless skinless chicken breasts, diced small
5 T vegetable oil or 5 T peanut oil
1 tsp ginger
2 tsp garlic, minced
1/2 C green onion minced
1 C mushrooms, minced
1 (8 oz) Bamboo Shoots, minced
1 (8 oz) cans water chestnuts, minced
1 (6 oz) pkg Chinese cellophane noodles, cooked to pkg directions
COOKING SAUCE
1 T hoisin sauce
1 T soy sauce
1 T red wine or sherry wine
2 T oyster sauce
2 T water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch
lettuce leave,
Directions:
Directions:
Mix all ingredients for Marinade, set aside.
Add chicken and stir to coat thoroughly.
Heat skillet over med to high heat adding 3 T oil. Add chicken and stir fry for about 3-4 min., set aside.
Add 2 T oil to pan. Add ginger, garlic and onion and stir fry for a min or so.
Add mushrooms, bamboo shoots and water chestnuts stir fry add 2 min.
Return chicken to pan. Add mixed cooking sauce to pan.
Cook until thickened and hot.
Break cooked cellophane noodles into small pieced and cover bottom of serving dish with them.
Serve with lettuce leaves.

 

 

 

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