Main Dishes/ vegetarian

Copycat Chicken Lettuce Wraps (and veggie version too!)

copycat chicken lettuce wraps

My daughter is a fairly picky eater but she does love PF Changs Chicken Lettuce Wraps.  My husband is vegetarian so I easily substitute the chicken for mushrooms and make a vegetarian lettuce wrap for him that feels meaty. I make the chicken pieces a bit bigger then the restaurant version, but that’s the joy of making your own take of this popular dish.

mushroom lettuce wraps

And if you’ve never made bean thread noodles, it’s pretty fun to see them cook, but watch out, the oil needs to be hot! 

{For vegetarian version, simply substitute mushrooms for chicken.}

Copycat Chicken Lettuce Wraps (and veggie version too!)

Prep Time: 20 minutes

Cook Time: 10 minutes

4 servings

Copycat Chicken Lettuce Wraps (and veggie version too!)


    For the Chicken (or Mushrooms)
  • 1 egg white
  • 1 Tbs cornstarch
  • 1 Tbs rice wine vinegar
  • 1 1/2 lbs skinless, boneless chicken breasts, diced or sliced button mushrooms
  • For the Stir-Fry Sauce
  • 2 Tbs oyster sauce
  • 1 Tbs hoisin sauce
  • 1 Tbs soy sauce
  • 1 Tbs rice wine vinegar
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch
  • For the Noodles (optional)
  • 1 bundle of bead thread noodles
  • Peanut oil for frying
  • For the Stir-Fry
  • 1/3 cup water
  • 3 Tbs peanut oil
  • 3 cloves minced garlic
  • 1 tsp minced, peeled ginger
  • 1 jalapeño pepper, seeded and minced
  • 4 minced scallions
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • Iceburg or butter lettuce leaves


    Prepare chicken or mushrooms:
  1. Whisk the egg white, cornstarch and rice wine vinegar in a bowl.
  2. Add the chicken and toss to coat. Cover and refrigerate for approx 30 minutes.
  3. Make the stir-fry sauce:
  4. Whisk the water, oyster, hoisin and soy sauces, the rice wine vinegar and sesame oil in a bowl.
  5. Whisk in the cornstarch until desolved.
  6. Fry the noodles:
  7. Pull the noodles apart into sections.
  8. Heat 3/4 inch peanut oil in a medium size pan until a deep-fry thermometer reads 380°. Working in batches, press the noodles into the oil with a spatula until their puff up.
  9. Drain on paper towels.
  10. Make the stir-fry:
  11. Heat 3 Tbs peanut oil in a large pan over medium heat.
  12. Add the chicken or mushrooms as well as garlic, ginger, jalapeño, scallions, salt and sugar and cook for approx 4-6 minutes. (A bit longer for the mushrooms)
  13. Serve the noodles and stir-fry with the lettuce leaf cups.


adapted from Food Network Magazine

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