Go Back
–+ servings
Lettuce wraps with sautéed snap peas
Print Recipe
No ratings yet

P.F. Chang's-Style Chicken Lettuce Wraps & Sauteed Snap Peas

These P.F. Chang's-Style Chicken Lettuce Wraps with Sautéed Snap Peas are a fun, interactive meal that’s bursting with fresh flavors.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 Servings
Calories: 855kcal
Author: Angela Morris

Ingredients

For the chicken sauce:

  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing cooking wine or sake
  • 1 tablespoon dark soy sauce
  • 1 tablespoon warm mushroom water reserved from soaking mushrooms
  • 1 tablespoon sugar

For the special sauce:

  • 1 tablespoon white sugar
  • 1/4 cup water
  • 3 tablespoons less-sodium soy sauce
  • 1 tablespoon rice vinegar unseasoned
  • 2 teaspoons Chinese-style hot mustard
  • 2 teaspoons chili garlic sauce Huy Fong Foods

For the wraps:

  • 1 tablespoon peanut oil
  • 1/2 pound ground chicken
  • 4 dried shiitake mushrooms rehydrated and chopped
  • 2 tablespoons water chestnuts chopped
  • 3 cloves garlic minced
  • 2 green onions thinly sliced
  • 1 teaspoon sesame oil
  • 1/2 head Iceberg lettuce

For the fried vermicelli noodles:

  • 4 ounces vermicelli rice noodles
  • 1 cup peanut oil

For the snap peas:

  • 1 pound fresh sugar snap peas
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon sliced in wedges

Instructions

For the chicken lettuce wraps:

  • Mix the first 5 ingredients together in a bowl until the sugar is dissolved. Set aside.
  • For the special sauce, heat a small saucepan over medium heat. Add the 6 ingredients listed. Whisk until the sugar has dissolved. Set that aside.
  • In a wok or large pan, heat the peanut oil. Once hot, add the ground chicken and cook, break up into small pieces, until nearly cooked through. Then add the water chestnuts and shiitake mushrooms. Add the garlic. Cook for 1 minute, constantly stirring, to avoid burning the garlic. Now add the green onions and sesame oil. Toss it all together. Pour in the chicken sauce and mix until fully combined. Remove from the heat.
  • If you’re making the noodles, heat a high-smoke-point oil (like peanut oil) in a pot. Break up a handful of the rice noodles, into match-stick-sized pieces. When the oil reaches 400-420° F(205-215°C), add the rice sticks, a little at a time, and cook just until they puff up, about 20 seconds. Remove right away with a slotted spoon and let drain on a paper towel.
  • To prepare the lettuce, cut half a head of Iceberg lettuce in half again. Cut off the stem. Carefully pull apart the leaves. Set the leaves in an ice bath for about a minute, then remove them to a paper towel and pat them dry.
  • It’s best to assemble the wraps individually right before eating so they don’t become soggy. Serve the chicken on top of the fried noodles with the special sauce on the side.

For the snap peas:

  • Heat the olive oil and butter in a large skillet over medium-high heat.
  • Add the sugar snap peas, season with salt and pepper, and sauté for 3 to 5 minutes, stirring occasionally, until they’re crisp-tender.
  • Transfer to a serving bowl, sprinkle with a little extra salt if you like, and serve with a spritz of lemon juice.

Video

Nutrition

Calories: 855kcal | Carbohydrates: 49g | Protein: 17g | Fat: 67g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 1536mg | Potassium: 766mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1683IU | Vitamin C: 86mg | Calcium: 94mg | Iron: 4mg