PF Chang’s-Style Chicken Lettuce Wrap Tacos

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.

   Start 9-minute timer
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.

   Start 2-minute timer
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.

   Start 1-minute timer
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.