Chicken Lettuce Wraps

These chicken lettuce wraps make a great appetizer, and also a satisfying dinner.  The flavor is so good ... just one bite and you'll never have to crave them or order takeout from PF Changs, ever again.


For the Chicken ...

Chicken Lettuce Wraps

Chicken Lettuce Wraps

  • 1 Large Egg White
  • 1 Tbs Cornstarch
  • 1 Tbs Dry Sherry (Or Chinese Rice Wine)
  • 1 1/2 Lbs Boneless, Skinless Chicken, Diced

For the Sauce ...

  • 2 Tbs Oyster Sauce
  • 1 Tbs Hoisin Sauce
  • 1 Tbs Low-Sodium Soy Sauce
  • 1 Tbs Dry Sherry (Or Chinese Rice Wine)
  • 1 Tsp Toasted Sesame Oil
  • 2 Tsb Cornstarch

For the Stir-Fry ...

  • 4 Tbs Peanut Oil
  • 3 Cloves Garlic, Minced
  • 1 Tsp Minced Peeled Ginger
  • 1 Jalapeno Pepper, Seeded and Minced
  • 3 Scallions, Minced
  • Salt
  • 1/4 Tsp Sugar
  • 8 Oz Can Shiitake Mushrooms, Diced (They're awesome, but if you can't find them, don't worry - you can do without!)
  • 3/4 Cup Diced Water Chestnuts

For serving ...

  • 1 Head Iceberg Lettuce
  • Sliced Almonds


  1. Whisk the egg white, cornstarch and sherry in a bowl.
  2. Add the diced chicken and toss to coat.
  3. Cover and refrigerate at least 30 minutes.
  4. Make the stir-fry sauce: Whisk 1/2 cup water, oyster sauce, hoisin sauce, soy sauce, sherry or rice wine, and sesame oil in a bowl.
  5. Whisk the cornstarch into the sauce until dissolved, and set aside.
  6. Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat.
  7. Add the chicken and cook 2-3 minutes, stirring/moving the chicken around constantly.
  8. Remove with a slotted spoon to a plate.
  9. Add the remaining 2 tablespoons of peanut oil to the skillet.
  10. When really hot, stir in the garlic, ginger, jalapeno, and minced scallions.
  11. Add the mushrooms and water chestnuts and stir-fry two minutes.
  12. Add the stir-fry sauce and chicken and cook 1 minute.
  13. Mound the chicken onto a plate,  top with the sliced almonds, and serve with lettuce wedges.