Copycat P.F. Chang's Chicken Lettuce Wraps

• Meat

  • 1 lb Ground chicken

• Produce

  • 2 tbsp Garlic
  • 2 tsp Ginger, fresh
  • 1 small bunch Green onions
  • 1 Iceberg
  • 1 Onion, large
  • 1 Peanuts, roasted

• Canned Goods

  • 1 can Water chestnuts

• Condiments

  • 1/4 cup Hoisin sauce
  • 1 tbsp Soy sauce
  • 1 Soy sauce
  • 3 tsp Sriracha sauce

• Pasta & Grains

  • 1 Mung bean noodles, Fried

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 1 2/3 tbsp Sesame oil

Found on the36thavenue.com

Ingredients

• 1 tablespoon sesame oil
• 1 pound ground chicken
• 1 large onion, chopped
• 2 tablespoons garlic, minced or pressed
• 1 tablespoon soy sauce
• ¼ cup hoisin sauce
• 2 teaspoons fresh ginger, minced
• 1 tablespoon rice wine vinegar
• 3 teaspoons sriracha sauce
• 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
• 1 small bunch green onions, sliced
• 2 teaspoon sesame oil
• salt to taste
• Iceberg, Bibb or butter lettuce leaves, rinsed and drained
• Soy sauce, hoisin, spicy mustard sauce for dipped (optional)
• Roasted peanuts, chopped (optional)
• Fried mung bean noodles (optional)

Directions

• In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground chicken and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef). Remove from heat.
• Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated.
• Fold in water chestnuts, green onion, sesame oil, and peanuts, if desired. Salt to taste.
• Serve on a bed of fried mung bean noodles, if desired, in a lettuce leaf and top with hoisin, soy sauce, or spicy mustard.