Ingredients: 1 Iceberg lettuce,1 Chicken breasts – cut into 1 cm cubes,2 teaspoons Sunflower Oil,Salt – to taste,1 teaspoon Black pepper powder,2 teaspoons Garlic – finely chopped,1/4 cup Button mushrooms – finely chopped,1/4 cup Spring Onion (Bulb & Greens) – finely chopped,1 teaspoon Chilli vinegar,1 teaspoon Soy sauce,1 teaspoon Red Chilli sauce,1 teaspoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce)
Time in minutes: 25 Servings: 4 Course: Appetizer Diet: Non Vegeterian
Instructions: To begin making the PF Chang’s Style Crispy Chicken Lettuce Wraps, separate the layers of the lettuce and form sets of cups by stacking two-three leaves together. Keep aside. Next to make the Crispy chicken, in a skillet heat a teaspoon of oil on medium flame, add the chopped chicken and saute until it turns into a light brown colour. Add some salt and pepper and continue to cook. This will take about 4-6 minutes. Once the chicken is cooked, transfer to a bowl and set aside. In the same pan add another teaspoon of oil on medium flame, to this add garlic and saute for 30 seconds. Now add the chopped spring onion bulbs, mushrooms and continue to saute until the mushroom softens.At this stage add salt, pepper, vinegar, soy sauce and the red chilli sauces. Add the cooked chicken to this and stir on high heat until the chicken is well coated with the sauces and is slightly sticky. Check the salt and spices and adjust to taste.Turn off the heat. The final step is the assemble and serve the PF Chang’s Style Crispy Chicken Lettuce Wraps.In a serving platter, arrange the lettuce cups, place a tablespoon of the sweet and spicy crispy chicken and serve along with the Soy Dipping Sauce. Serve PF Chang’s Style Crispy Chicken Lettuce Wraps along with Sweet & Spicy Soy Dipping sauce followed by a meal of Thai Chicken Noodle Soup With Veggies Recipe and Layered Thai Basil & Tofu Rice Recipe. Finish the meal with a dessert of Gluten Free Banana Coconut Milk Ice Cream