Several times over the past few years we have ordered Asian Lettuce Cups while out to eat as an appetizer. Every time we think we should make these at home. They are fairly simple to make and we made them back in 2017 based off a recipe on Food. com (click for link to original recipe) but have slightly changed how we made them from years ago. I no longer call them PF Chang’s Copy Cat like the original recipe because I think they totally taste different. These are more of an Asian inspired lettuce cup.
Verdict: We thought these were really delicious. Are they just like the ones in restaurants, no but they sure satisfied our craving for lettuce cups. My family likes little appetizers like this for dinner some nights and we like to make them because they are super simple. The hardest part of this recipe is chopping the chicken finely or dicing the mushrooms.
We served this with sliced vegetables to complete the meal.
1 1/2 -2 lbs boneless skinless chicken breasts, put them through a food processor to chop finely or use a hand chopper to get a fine chop
1/4 cup vegetable oil
3 cloves garlic, finely minced
1 medium onion, diced
2 (6 oz) packages mushrooms , diced
1 (8 ounce) can water chestnuts , diced
1 (6 ounce) package fried Chinese rice noodles, if desired
Sauce (Double if your family likes theirs saucy or wants extra for topping)
2 tablespoons hoisin sauce
2 tablespoon soy sauce
2 tablespoon sherry wine
1/4 cup oyster sauce
1/4 cup water
2 teaspoon sugar
1 tablespoon cornstarch
bibb or Boston lettuce leaves, washed and taken off the head but left whole for serving
Mix all ingredients for the sauce in a bowl. Set aside.
In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Set aside for 15 minutes.
Heat wok or large skillet over medium-high heat. Add 3 tablespoons of oil, allow to heat slightly. Remove chicken from marinade and stir-fry for about 3-4 minutes until cooked through. Remove chicken from pan and set aside.
Add 1 tablespoon of oil to the pan if needed. Add garlic, and onion and stir-fry for a minute or so until fragrant. Add mushrooms and water chestnuts stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until sauce thickens and chicken is hot.
Serve with lettuce leaves for everyone to take what they want. Spoon chicken mixture into lettuce leaf. Add fried rice noodles and green onions as desired..