Wednesday, November 1, 2017

P.F. Chang-inspired Chicken Lettuce Wraps with Red Cabbage Relish

Here is a quick and easy-to-do chicken recipe which can work well for a healthy rice meal or a filling snack.  If you're fond of P.F. Chang's, then you will love this blog post, as I try to experiment on a recipe I dug up from some magazine. 

What made me decide to this is remembering how I wanted to try P.F Chang eversince it opened up it's first branch in Alabang, and finding out about its closing without me even stepping into the restaurant.  Well, to be honest, I have never tried it! Not even their famous xia long bao served with a unique Filipino-taste black vinegar.

The recipe swore of it's original impersonation of one of P. F. Chang's best-the appetizer.

However, I didn't stay true to the mimicry as I made my own version of whatever-I-have-in-the-kitchen episodes.  I made sure though that the chicken would taste the same as that of the said resto.
Hence I omitted some of the ingredients in the original recipe, such as mushroom, bamboo shoots, water chestnuts and cellophane noodles.

When you order this in the resto, the chicken meat were chopped to tidbits, mine was just chopped according to fork bites, as long as a heft of it would snuggly fit inside a lettuce cup.  Also, the minced chicken were laid on a bed of crisp-fried rice noodles and some lettuce on the side.

Instead, of the omitted vegetables, I added a bed of red cabbage relish to give it more texture and adding to the vegetable points. 


1 1⁄2 lbs boneless skinless chicken breasts, diced small
5 tablespoons vegetable oil or 5 tablespoons peanut oil
1 teaspoon minced fresh ginger or 1 teaspoon grated ginger
2 teaspoons garlic, minced
1⁄2 cup green onion, minced
1 cup shiitake mushroom, minced
1 (8 ounce) can bamboo shoots, minced (optional)
1 (8 ounce) can water chestnuts, minced
1 (6 ounce) packagechinese cellophane noodles, cooked to pkg. directions


1 tablespoon hoisin sauce
1 tablespoon soy sauce (Maggi)
1 tablespoon sherry wine or 1 tablespoon red wine
2 tablespoons oyster sauce (Maggi)
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
lettuce leaf, washed and taken off the head but left whole

Asian Vinaegrette Dressing

1 tbsp soy sauce
2 tsp sesame oil
1½ tbsp apple cider vinegar
1 tbsp Calamansi Mamalade (Nieta brand)


1.  In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.

2.  Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.

3.  Add 2 T. oil to the pan.

4. Add ginger, garlic, and onion and stir-fry for a minute or so.

5. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot. 

6. Make the dressing for the red cabbage relish, by mixing all the ingredients under the Asian Vinaegrtte Dressing.  Toss in the cabbage and add to the chicken and lettuce.

7. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a bun).

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