One of my all-time favorite restaurant appetizers, PF Chang's Chicken Lettuce Wraps are super tasty, lightly dressed and gluten free! Despite the long ingredient list, this recipe is really easy to make at home and so incredibly worth it (and makes for awesome leftovers!)
Faux PF Chang's Gluten Free Chicken Lettuce Wraps
For the Finishing Sauce
1/4 c sugar
1/2 c warm or room temperature water
2 Tbsp gluten free tamari
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil (one shake)
1 tsp hot water
1 Tbsp Dijon mustard
2 garlic cloves, minced
Optional: 1 shake Tabaso or 1/8 tsp Sriracha sauce
For the Stir Fry Sauce
2 Tbsp tamari
2 Tbsp brown sugar
1/2 tsp rice wine vinegar
For the Chicken Stir Fry
2 Tbsp extra virgin olive oil
2 Tbsp sesame oil
2 boneless skinless chicken breasts, cut into 1/2-inch cubes
8 oz can sliced water chestnuts, chopped to 1/4-inch mince
1/2 c mushrooms, chopped to a 1/4-inch mince
1/2 onion, chopped fine
3 garlic cloves, finely minced
6 large leaves of iceberg lettuce or butter lettuce, rinsed and well chilled
For the finishing sauce: In a large bowl, dissolve sugar in warm water. Whisk in tamari, rice wine vinegar, ketchup, lemon juice and sesame oil, mixing well. Cover and place the sauce in the refrigerator until you're ready to eat. Just before serving, combine the hot water, Dijon mustard and garlic in small bowl. Add to the finishing sauce in increments, to taste. Optionally add Tabasco or Sriracha.
For the stir fry sauce: combine tamari, vinegar and brown sugar in a small bowl, mixing well.
To make the chicken stir-fry: Combine the olive and sesame oils in a wok or large, heavy frying pan. Heat over medium high heat until the oil begins to glisten (approximately 1 minute). Add chicken breast pieces and cook until browned on the outsie but not completely cooked through (approximately 5 minutes).
Reduce the heat to the wok to medium, adding another tablespoon of olive oil. Wait just about another minute before adding the minced garlic, onion, water chestnuts, mushrooms and the stir fry sauce. Cook together, stirring frequently, until the mushrooms are cooked through (approximately 3-5 minutes). Remove to a serving bowl.
Serve with lettuce leaves and finishing sauce.
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