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  • The Low Fat Chick 9:54 pm on January 14, 2012 Permalink | Reply
    Tags: , , lettuce wraps, PF Chang's, wraps   

    Making Lettuce Wraps Again 

    Having made Thai lettuce wraps not too long ago, which were fantastic, I decided to take a look at my recipe archives and make PF Chang’s lettuce wraps again. I had not made these since August 2010. The results? Still just as  srumptaculous! OK, I made that word up, but what a better way to express food than making up a word?

    By reducing the amount of oil, substituting peanut oil for greater flavor, and using reduced sodium soy sauce, a lovely dish resulted.

    Check out the recipe here.

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  • The Low Fat Chick 3:07 am on August 20, 2010 Permalink | Reply
    Tags: asian wraps, chicken wraps, lettuce wraps, PF changs wraps   

    Lighter PF Chang’s Lettuce Wraps 

    Because I have become a foodie and enjoy cooking at home, where I know what ingredients are in my food, I decided to try to make a popular restaurant dish. For years I have been in love with PF Chang’s restaurant, but with my need to maintain good cholesterol and a healthy blood pressure rating, I had to reduce my attendance at PF Chang’s to only a few times a year. While doing what is good for my health is right, I could not seem to get out of my head how yummy their cuisine is. So, I searched and found the recipe for their famous lettuce wraps. I was so excited and while I was making the wraps, I reduced the amount of oil, substituted peanut oil for better flavor, and used reduced sodium soy sauce. The wraps were delicious!  This recipe is one of my personal favorites.

    Ingredients

    2 tablespoons peanut oil*
    2 boneless skinless chicken breasts (1 pound)
    8 oz water chestnuts
    2/3 cup mushroom
    3 tablespoons chopped onions
    1 teaspoon minced garlic
    12 leaves iceberg lettuce

    Special Sauce
    1/4 cup brown sugar
    1/2 cup water
    2 tablespoons reduced sodium soy sauce
    2 tablespoons rice wine vinegar
    2 tablespoons ketchup
    1 tablespoon fresh lemon juice (1/2 lemon)
    1/8 teaspoon sesame oil
    2 teaspoons chili garlic sauce (optional for spice)

    Stir Fry Sauce
    2 tablespoons reduced sodium soy sauce
    2 tablespoons brown sugar
    1/2 teaspoon rice wine vinegar

    Preparation  
    • Make the special sauce by dissolving the brown sugar in water in a small bowl.
    • Add soy sauce, rice wine vinegar, ketchup, lemon juice, sesame oil, hot mustard, and chili garlic sauce.
    • Mix well and refrigerate sauce until you’re ready to serve.
    • Heat 1 Tbsp oil over high heat in a wok or large frying pan.
    • Reduce heat to medium-high heat and saute chicken breasts for 4 to 5 minutes per side or until done.
    • Remove chicken from the pan. Place chicken on a plate or platter lined with paper towels to drain and cool.
    • Keep oil in the pan.
    • As chicken cools mince water chestnuts (rinse after removing from can and then mince) and mushrooms to about the size of small peas.
    • Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
    • When chicken is cool, mince it as the mushrooms and water chestnuts are.
    • Reheat the same pan on high heat, add 1 Tbsp of oil.
    • Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
    • Add the stir fry sauce to the pan and saute the mixture for a couple minutes. Serve in lettuce cups.
    • Top with Special Sauce.

    *You can use vegetable oil as well. We like the flavor of peanut oil for Asian dishes, as it has the same calories as vegetable oil.

    Servings:  4 servings
    Calories: About 300 per serving.

     
    • katyarich 2:57 am on May 21, 2012 Permalink | Reply

      This recipe looks great, thanks for the following, I’m looking forward for new posts, have a lovely week!

      • The Low Fat Chick 9:19 pm on May 21, 2012 Permalink | Reply

        Thanks Katyarich! I am so glad you like it. Thanks so much for checking out my blog. You have a great week too!

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