PF Chang’s Chicken Lettuce Wraps

INGREDIENTS

• 1 tbsp sesame oil

• 1 lb ground chicken

• 1 (8 oz) can water chestnuts, drained and diced

• 3 oz shiitake mushrooms diced

• 3 scallions thinly sliced

• 1 head of romaine lettuce leaves washed and broken or sliced in half horizontally

FOR THE SAUCE

• 1/4 cup hoisin sauce

• 1 tbsp low-sodium soy sauce

• 1 tbsp regular soy sauce

• 1 tbsp rice vinegar

• 1/2 tbsp sesame oil

• 2 tsp lightly packed fresh grated ginger

• 3 garlic cloves minced

• 1 shallot diced

INSTRUCTIONS

• In a small bowl, add all sauce ingredients and whisk together.

• In a large skillet, add 1 tbsp sesame oil and bring to medium-high heat. Add in ground chicken and cook and stir until crumbled and browned. Add in water chestnuts and mushrooms.

• Reduce heat to medium. Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. Cover skillet with a lid to cook a few minutes and allow ingredients to absorb the sauce. Remove lid, taste and make any adjustments as needed. If you prefer a little sweeter, you can add a little bit of sugar. If you prefer saltier, you can add a little more soy sauce. When finished, remove from heat.

• Lay out lettuce leaves onto a plate. Spoon on filling. Garnish with scallions. Serve while filling is still warm.

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