I love take out – I really really do, but I’ve found a recipe that tastes so great that we don’t need to go out for great Chinese food. (BUT don’t tell my husband. I’d rather go out – no prep and no dishes!)
This is a pretty darn good copy cat recipe of the Chicken Lettuce Wraps from P.F. Changs. I got the recipe HERE on Food.com (thanks Lali), but I’ve modified it for our personal tastes.
I chopped up a nice Vidalia onion, some mushroom, carrots, water chestnuts and cooked chicken breasts.
I made a simple stir fry sauce. Threw it into a non stick pan and added all the ingredients you see above.
I cooked everything over medium heat for about 15 minutes – just long enough to for the onions to sweat a bit, and for the carrots to soften a little. Let me tell you…the aroma was mouth watering.
BAM – it’s done.
Serve on crunchy iceberg lettuce. YUM!
- 1 medium Vidalia Onion
- About 2 cups of finely chopped carrot
- About 2 cups of finely chopped mushrooms
- 3 large chicken breasts that we sauted till all juices ran clear – then finely chopped
- 2 can of water chestnuts that I finely chopped.
Stir Fry Sauce:
- 7 tbls. soy sauce
- 6 tbls. brown sugar
- 1 tsp. rice wine vinegar
I head of iceberg lettuce – washed and leaves torn off whole.
I had planned to use 1/3rd for dinner and then freeze the rest – but since I was too tired to make pot stickers, we ate at least half of the recipe. The other half was eaten the next day with rice and more soy sauce. I plan on making this recipe again later this week. I’m going to triple (yes triple), the amount of ingredients that I’ve listed above. I will freeze several portions. Some for us and some for my husbands admin, who is expecting a baby in October. I’m in the process of putting together a week’s worth of freezer meals for her.