This week I have been craving Chicken Lettuce Wraps. A friend at work said she made them all the time and it got me to thinking, “That is a recipe I have not tried yet.”. There are no better wraps then those at P.F. Chang’s… At least here in Austin. So this morning I went shopping to pick out the ingredients…at least those I could find…and those I wanted to add. Here is the recipe I used tonight along with suggestions toque it better than what I did tonight:

I started with 2 lbs of chicken. I mixed 1 tsp of Cornstarch, 2 tsp of Soy Sauce, 2 tsp of Dry Sherry, 1 TBSP of Sesame Oil, 1 TBSP Peanut Oil, 1 tsp water, dash of salt, pinch of pepper, mix well. Dip each chicken breast in mix and coat both sides. Place in dish, pour remaining marinade over chicken. Merinade for 10-20 minutes.

Cut up 2 cups of Shiitake Mushrooms, minced. If Dried, soak in boiling water and let stand for 30 minutes.

Peel and then mince 1 TBSP Fresh Ginger root, 3 cloves of Garlic, 3 green onions, 1 large dried Chili (reive seeds for a milder spice), 1 – 8 oz can of Bamboo shoots, 1 – 8 oz can of Water Chestnuts.

Prepare 1 package of Cellophane Chinese Rice Noodles per instructions.

Prepare cooking sauce:

1 TBSP Hoisin Sauce
1 TBSP Soy Sauce
1 TBSP Dry Sherry
2 TBSP Oyster Sauce
2 TBSP Water
1 tsp Sesame Oil
1 tsp Peanut Oil
1 tsp Cane Sugar
2 tsp Cornstarch

Mix together with a whisk and then set aside.


Slice Chicken into small cubes. Heat 1 Tbsp Vegetable Oil, 1 Tbsp of Peanut Oil, 1 Tbsp Sesame Oil over Med-High heat. Sauté Chicken in Wok for 3-5 minutes. Add 1 additional Tbsp of Peanut and Sesame Oil each. Add Ginger, Garlic, Chilies and Green Onion. Sauté for 1-2 minutes. Add mushrooms, bamboo shoots and water chestnuts. Sauté for another two minutes. Add cooking sauce and mix well. Allow sauce to thicken.


Break cooked Cellophane Noodles into small pieces and pour chicken mixture over the top of the noodles.

Spoon into lettuce leaf and roll up like a taco.