Have you ever had the lettuce wraps from PF Chang’s? They are one of my favorite things to eat when we go, but we don’t get to go often because the closest restaurant is an hour and a half away. Solution? Make my own! After several tries, I made them even better than my over priced competitor’s. These are great for dinner & the leftovers taste even better the next day at lunch!
Servings | Prep Time | Cook Time |
4-6Servings | 30Minutes | 10Minutes |
Ingredients
Servings: Servings
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- Chop onions, garlic, cabbage, and carrots
- Chop water chestnuts, mushrooms, green onions & chicken. Finely grate ginger
- Put 1 tablespoons avocado oil in hot wok, stir fry chicken for 2 minutes
- Add onions, garlic, ginger, and water chestnuts. Cook for 2 more minutes.
- Add sriracha, hoisin, soy, & fish sauces along with the rice wine vinegar. Stir fry another 2 minutes
- Add carrots and red cabbage & stir fry for another 2 minutes
- Stir in green onions & remove from heat
- Serve in quartered iceberg lettuce
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