PF CHANG'S~INSPIRED Chicken Lettuce Wraps | Judy 'n Paul

PF CHANG'S~INSPIRED Chicken Lettuce Wraps are DELICIOUS**We're Judy 'n Paul, and we'll show you how to make them AT HOME**We also show you how to make the BEST Asian Dipping Sauce for them**This is a free Chicken Lettuce Wraps How-To**Hope you enjoy it 👏🏻

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00:00 Welcome!
00:45 Your Mise en Place (Ingredients)
04:33 Preparing the Recipe
08:34 Making the Asian Sauce
14:47 Putting it all Together
21:40 Adding sauce to the Recipe

▶︎Recipe INGREDIENTS:
1 lb. Chicken breasts
5 oz. Shiitake mushrooms
8 oz. can Water chestnuts (drained)
1 Tbsp. minced garlic
1 Tbsp. ginger
1/4 C Cold Water
2 Tbsp. Soy sauce
2 Tbsp. Oyster sauce
2 Tbsp. Mirin (Sweet Rice Wine)
3 Tbsp. Hoisin sauce
Salt & pepper To Taste
1 1/2 Tbsp. Neutral oil (Grapeseed oil)
1 tsp. Sesame seed oil
4 Green onions
1 Head of Lettuce
▶︎Recipe OPTIONS:
Hot Mustard
Peanut Sauce
1/4 Cup Cashews

▶︎Recipe DIRECTIONS:
PREPARE THE CHICKEN.
1. You will want to chop and cube partially thawed chicken. See #5 below CHOP THE CHICKEN for detailed instructions on this process.
2. Take 5 oz. Shiitake mushrooms. Chop mushrooms into small pieces. You should end up with about 1 3/4 cups mushrooms. Set aside.
PREPARE THE VEGETABLES.
3. Drain the 8 oz. can of water chestnuts and chop them into small pieces. Smash and mince 2 cloves of Garlic. Set both aside.
ASSEMBLE THE FILLING SAUCE.
4. In a small bowl, add 1/4 Cup cold water; 2 Tbsp. Soy sauce; 2 Tbsp. Oyster sauce; 2 Tbsp. Mirin; 3 Tbsp. Hoisin sauce; 1 Tbsp. sugar; 1 tsp. Corn starch. Stir together and set aside.
CHOP THE CHICKEN:
5. Once your chicken is partially frozen, use a chef's knife to chop the chicken into very small pieces... smaller than you have ever chopped chicken before. You want them to be about 1/4 - 1/2 inch cube. The chicken should be thawed out within 10-20 minutes. Do not cook the chicken until it's completely thawed.
COOK THE FILLING:
6. Use a wok, which is best. If not available, use a cast iron skillet or large skillet. Heat over medium high heat. Once the pan is very hot, add 1 1/2 Tbsp. Grapeseed oil and 1/2 Tbsp. Sesame oil.
7. Add the diced chicken and stir constantly until thoroughly cooked. Season with salt and pepper to taste. It will only take 2-3 minutes to cook. Remove the chicken to a plate.
8. Keep the heat on Medium high. Add another 1 Tbsp. of Grapeseed oil and 1 tsp. Sesame oil. When hot, add in the mushrooms and water chestnuts. Saute for 2-3 minutes. Add in the garlic and 1 Tbsp. of ginger. Saute for another minute.
9. Return the chicken and any juices to the pan. Add a portion of the prepared filling sauce to the chicken and mushrooms. Lower the heat to medium and cook for another 2 minutes.
10. Chop 4 green onions. Option: Set aside a small amount to add as a fresh garnish to each wrap. Add the remaining green onions to the pan and saute for another 1-2 minutes. Remove mixture from the heat.
11. Separate whole lettuce leaves from the head of lettuce, and fill them with chicken mixture. Add your optional sauces, and use the remaining filling sauce for dipping your lettuce wraps.
Bon Appetit 🥂

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