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Asian Style Lettuce Wraps {Copycat PF Chang's}


  • About 1 pound of ground chicken I prefer to grind my own from boneless, skinless chicken thighs
  • 4 tablespoons of diced water chestnuts
  • 4 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 heaping tablespoon oyster sauce
  • 1 teaspoon sesame oil + 1.5 teaspoons sesame oil
  • 1 teaspoon sugar
  • a pinch of black pepper
  • one bunch of green onions chopped
  • One head romaine lettuce or your favorite variety of lettuce, pulled into individual leaves
  • For the sauce to drizzle:
  • 4 heaping tablespoons hoisin sauce
  • 1 teaspoon chili sauce like Sriracha
  • 1 tablespoon warm water


  • In a small bowl, combine the soy sauce, oyster sauce, 1 teaspoon sesame oil, sugar, & black pepper. Pour on top of the ground chicken, stir to combine. Set aside for 15 minutes to marinade.
  • Meanwhile, make your drizzling sauce. Combine 4 heaping tablespoons of hoisin sauce, 1 teaspoon of chili sauce, & 1 tablespoon warm water. Set aside.
  • Heat 1.5 teaspoons of sesame oil in a skillet. Add in the minced garlic & cook for 30 seconds. Add the marinaded chicken to the skillet along with the diced water chestnuts. Break up the chicken with a wooden spatula, and cook on medium-high heat until the chicken is browned and cooked through.
  • Scoop your desired amount of ground chicken into the your lettuce leaves. Drizzle with a little bit of the sauce, & top with chopped green onions.
  • Serve immediately.