I love a lot of the food at PF Chang's, and their lettuce wraps are to die for. After ordering them for the nth time, I wondered if I couldn't make my own, especially cutting down on the sweetener. As in, use none at all. After an afternoon of mental dissection, I came up with:
1.5 lb boneless skinless chicken thighs
3 T sesame oil (I plan to cut this by 1 next time)
3 T soy sauce
3 T rice vinegar (I plan to increase this by 1 next time. Make sure you are using a rice vinegar that has no sugar or salt added)
1 cup chopped shitake mushrooms
1 tsp crushed red pepper flakes
1 T chopped fresh ginger (the younger the better)
1 T chopped garlic
1 can water chestnuts
3/4 cup green onions in 1" pieces (about a bunch)
1 cup reduced sodium chicken broth
Leaves of your favorite lettuce. I used butter, or Boston lettuce because my stomach doesn't like iceberg very much
add 1 T of sesame oil to a saute pan on medium heat. Sear the chicken on both sides, add the chicken broth, half the soy sauce and half the vinegar and simmer until about half of the liquid is gone and chicken is thoroughly cooked. Remove chicken from pan.Add other T of sesame oil, the mushrooms, water chestnuts and ginger. stir well to combine then add the rest of the soy & vinegar and red pepper. Stir constantly for about five minutes, until fragrant.shred or dice chicken, return to pan, stirring to coat. Add green onions, stir until they are bright green.
Serve in lettuce leaves.
This is a recipe that came out better than it had any right to. It was a bit heavy with the larger amount of sesame oil, so I think adjusting that down and adjusting the vinegar up will lighten it up nicely. Next time, I think I may also serve some bean sprouts on the side to add if we want some additional crunch, though the water chestnuts do a good job of that.
My sweetie took some great pictures, which I will add as a separate post.