I ADORE the lettuce wraps you get at P.F. Chang's and Pei Wei. Seriously adore. I love the textures and the warm filling on the cold lettuce. There are about a billion "copy cat" recipes on-line, but so many of them take about a 37 ingredients and are just more time consuming than going to Pei Wei for some curbside. But this little masterpiece-o-mine is simple, simple, simple. Seriously, the most time consuming part is chopping up the ingredients into teeny tiny pieces. I also served it with both lettuce AND rice, though it would be good with just one or the other, but again, I love the textural and hot/cold party in my mouth. So, time for your mouth and belly to do the happy dance!
Chicken Lettuce Wrap Rice Bowls
Recipe inspired by Dinners For a Year and Beyond
- 1 tablespoon canola oil
- 1 large red pepper, diced small
- 10 ounces mushrooms, white or baby Portobello, diced into pea sized pieces
- 3 green onions, sliced
- 3 garlic cloves, minced
- 4 boneless (2 pounds), skinless chicken breasts, diced small into pea sized pieces
- 1 can (8 ounce) water chestnuts, drained, diced small into pea sized pieces
- 1/4 cup Teriyaki sauce
- 1/2 cup Hoisin sauce
- 1/2 tsp Sriracha sauce, this is mild-medium heat. Add more if you dare!
Heat oil in a large skillet over medium high heat. Add red pepper, mushrooms, and green onions, saute for
until tender, about 4-5 minutes. Add garlic and saute just until fragrant, about 1 minute. Add chicken to pan and cook until cooked through. This should only take 5-10 minutes. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts. In a separate bowl, combine the Teriyaki sauce, Hoisin sauce, and Sriracha sauce. Pour sauce in skillet and stir to coat the chicken and vegetables. Continue cooking until heated through.
To serve, make a bed of lettuce on plate, top with steamed white rice and chicken wrap mixture. You can sprinkle with additional green onions.
This recipe has been linked up at:
Simply Sweet Home
Eat at Home