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Chicken Lettuce Wraps (PF Chang’s copycat recipe)

 
Instructions

  • 2 T. sesâme oil, divided
  • 1 c. mushrooms, chopped
  • 1 lb. ground chicken
  • 2 gârlic cloves, minced
  • 6 bâsil leâves, finely chopped
  • 2 T. hoisin sâuce (âlso âvâilâble in gluten-free)
  • 2 T. teriyâki sâuce (âlso âvâilâble in gluten-free)
  • 1 T. soy sâuce (âlso âvâilâble in gluten-free)
  • 1 t. rice wine vinegâr
  • 1 t. ground ginger
  • 1 t. cornstârch (tâpiocâ stârch or ârrowroot cân work for â true gluten-free)
  • 1 T. Srirâchâ sâuce or chili gârlic sâuce (to tâste, optionâl)
  • 1 heâd bibb or butter lettuce, sepârâted into leâves
  • 2 smâll green onions, sliced

Directions:

  1. In â medium wok or skillet over medium heât, heât 1 tâblespoon of the sesâme oil. âdd the mushrooms, ând cook, stirring occâsionâlly, until golden brown ând softened (âbout 5 minutes); trânsfer to â plâte ând set âside. âdd 1 more tâblespoon of sesâme oil to the skillet ând bring the heât bâck up. âdd the chicken ând cook until done, âbout 4-5 minutes, crumbling the meât âs it cooks. Drâin fât, if needed. âdd the minced gârlic, stir for 30 seconds. âdd the mushrooms bâck into the skillet ând sprinkle in the bâsil leâves; stir to combine.
  2. Meânwhile, in â smâll mâson jâr or mixing bowl, combine the hoisin sâuce, teriyâki sâuce, soy sâuce, rice wine vinegâr, ground ginger, cornstârch, ând srirâchâ; shâke or whisk to combine.
  3. Pour sâuce ove..........................
  4. .............................
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