Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

• ▢ 1 tablespoon cornstarch
• ▢ 3 whole boneless skinless chicken breasts diced
• ▢ 1 tablespoon olive oil
• ▢ 2 teaspoons grated fresh ginger
• ▢ 2 cloves garlic minced
• ▢ 2 stalks green onions sliced, whites & greens separated
• ▢ 8 ounces water chestnuts 1 can, drained and chopped
• ▢ ¼ cup diced red bell pepper
• ▢ 1 head butterleaf lettuce or iceberg lettuce, for serving
• ▢ toppings as desired

Sauce

• ▢ 2 tablespoons soy sauce
• ▢ 1 tablespoon hoisin sauce plus extra for serving
• ▢ 1 tablespoon fresh lime juice
• ▢ 1 tablespoon rice vinegar
• ▢ 2 teaspoons cornstarch
• ▢ ½ teaspoon toasted sesame oil

• Combine diced chicken with cornstarch. Refrigerate while you prepare the rest of the ingredients.

• Combine all sauce ingredients and set aside.

• Heat olive oil in a pan over medium heat. Add ginger, garlic and the whites of the green onions and cook until fragrant, about 2 minutes.

• Add chicken and cook until almost cooked through, about 3-4 minutes. Add water chestnuts, bell pepper and sauce. Simmer 2-3 minutes or until chicken is cooked through.

• To serve, place a scoop of the warm chicken filling in a lettuce leaf. Add desired toppings and drizzle with a little bit of hoisin sauce.

If you’ve had lettuce wraps at PF Changs, they are served with crispy rice noodles. I opted not to include the rice noodles in this recipe to make it a little bit healthier. If you want to add them they are fairly simple to fry up!

Heat 2 cups of vegetable or peanut oil to 350°F. Separate your noodles and drop one in. If it crisps up right away, your oil is ready. Drop noodles in the hot oil in small batches until they crisp up (just takes a few seconds). Drain on paper towels. Serve with lettuce wraps.

Course Appetizer, Chicken, Dinner, Entree, Lunch, Party Food, Sandwich, Snack

Cuisine American, Asian