PF Chang’s-Style Chicken Lettuce Wrap Tacos

Ingredients

• 2 lb ground chicken
• 1 can water chestnuts (Drain, then dice very finely; a typical can is about 8 oz (227 g) before draining.)
• 0.5 cup onion (Use minced onion; the creator prefers prepared minced onion to avoid chopping.)
• 2 packets Asian cooking sauce (Use the prepared cooking sauce sold in packets at most grocery stores; two packets were used for a family of five.)
• 3 hearts romaine hearts (Trim off the edges and separate into individual leaves. Discard discolored or very small leaves.)
• 2 oz rice sticks (Use only a few sticks at a time because they puff very quickly in hot oil.)
• 2 tbsp neutral cooking oil (For puffing the rice sticks; use enough to cover the bottom of the pan.)
• 3 green scallions (Chopped, for sprinkling on top.)

Steps

1. 1

   Place a large skillet over medium heat. Add the ground chicken and cook, breaking it apart with a spatula or wooden spoon, until no longer pink and cooked through, about 7–9 minutes.

2. 2

   While the chicken cooks, drain the water chestnuts and dice them more finely than they come from the can. The pieces should be small enough to distribute easily through the filling.

3. 3

   Once the chicken is cooked, add the minced onion to the skillet. Stir to combine and cook for 1–2 minutes, until the onion is warmed through and fragrant.

4. 4

   Pour the cooking sauce packets over the chicken and onion mixture. Stir thoroughly so the sauce coats all of the meat.

5. 5

   Bring the mixture to a gentle simmer and cook for about 1 minute, stirring occasionally, until the sauce begins to thicken and cling to the chicken.

6. 6

   Add the finely diced water chestnuts. Stir until they are evenly distributed and coated in the sauce, then continue simmering briefly while the filling thickens.

7. 7

   Prepare the romaine shells by trimming off the tough or ragged edge of each heart and gently pulling the leaves apart. Discard leaves that are discolored or too small to hold the filling. Arrange the usable leaves on a serving platter.

8. 8

   Heat the neutral oil in a separate skillet over medium-high heat. Test that it is hot, then add only a few dry rice sticks at a time. They should puff almost immediately; remove them promptly with tongs or a slotted spoon so they do not burn. Repeat with the remaining rice sticks as needed.

9. 9

   Give the chicken mixture a final stir and spoon it into the romaine leaves. Top with the puffed rice sticks and chopped scallions, then serve immediately while the lettuce is crisp and the rice sticks are crunchy.

Notes

The source does not provide exact package sizes or amounts, so quantities are estimated for a family of five. Adjust the number of sauce packets to taste. Handle the rice sticks carefully: they puff extremely quickly in hot oil and can burn if left unattended.

Nutrition per serving

• main
• lettuce wraps
• chicken
• family-friendly
• quick dinner
• Asian-inspired
• stovetop
• crunchy