I recreated Copycat Chicken Lettuce Wraps with tender chicken, crisp water chestnuts and a savory hoisin-based sauce tucked into fresh lettuce leaves, plus one pantry-friendly trick you won’t expect.
I still get a little thrill every time I make these CRUNCHY PF Chang’s Lettuce Wraps with chicken. I use ground chicken and chopped water chestnuts so theres this perfect mix of tender and crunch that surprises people.
Folks call it Changs Chicken Lettuce Wraps or they joke that mine are Copycat Lettuce Wraps Pf Changs, but to me it’s just food that somehow looks fancy and comes together fast. I promise it’s messy in the best way, and you’ll want to steal a second wrap before anyone notices.
Curious yet? Give it a go and tell me what you think.
Ingredients
- Ground chicken: lean protein, fills you up, cooks fast, can dry out.
- Water chestnuts: crunchy bursts, add fiber and texture, very low calorie.
- Hoisin sauce: sweet savory glaze, adds depth but can be sugary.
- Soy sauce: salty umami boost, use low sodium, dont overdo it.
- Ginger: bright zing, anti inflammatory perks, grate it fresh for punch.
- Garlic: savory aroma, boosts flavor, may help immune health.
- Lettuce leaves: butter or Boston make crisp cups, low calorie, fresh.
- Sesame oil: nutty aroma, potent so a little goes a long way.
Ingredient Quantities
- 1 lb ground chicken (or finely chopped chicken breast)
- 2 tbsp vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 4 green onions, thinly sliced
- 1 (8 oz) can water chestnuts, drained and finely chopped
- 1/4 cup hoisin sauce
- 2 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp packed brown sugar
- 1 tsp sesame oil
- 1/4 cup low sodium chicken broth or water
- 1 tsp cornstarch
- 12 to 16 butter or Boston lettuce leaves
- Salt and black pepper, to taste
- 2 tbsp toasted sesame seeds for garnish (optional)
- Sriracha or chili garlic sauce for serving (optional)
How to Make this
1. Prep everything first: wash and very well dry 12 to 16 butter or Boston lettuce leaves (pat with paper towels), finely chop 1 medium yellow onion, mince 3 garlic cloves and 1 tbsp fresh ginger, thinly slice 4 green onions, drain and finely chop the 8 oz can water chestnuts. If you only have chicken breast, chop it very fine or pulse in a food processor so it cooks like ground chicken.
2. Make the sauce: whisk together 1/4 cup hoisin, 2 tbsp low sodium soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp packed brown sugar, 1 tsp sesame oil. In a small cup mix 1 tsp cornstarch with 1/4 cup low sodium chicken broth or water until smooth, then stir that into the sauce. Set aside.
3. Heat a large skillet over medium-high and add 2 tbsp vegetable oil. When hot, add 1 lb ground chicken, season lightly with salt and black pepper, and break it up with a spatula. Cook until mostly browned, about 5 to 7 minutes, scraping up any browned bits for flavor.
4. Add the chopped onion to the skillet with the chicken and cook until the onion is softened and translucent, about 3 to 4 minutes. This step builds flavor so don’t rush it.
5. Stir in the minced garlic and ginger and cook just until fragrant, about 30 to 45 seconds. Be careful not to burn the garlic or it’ll taste bitter.
6. Add the chopped water chestnuts and most of the sliced green onions (reserve a few for garnish). Toss everything together so the chestnuts heat through, 1 to 2 minutes.
7. Pour the prepared sauce and cornstarch slurry into the pan and stir constantly until the sauce thickens and coats the chicken, about 1 to 2 minutes. If it gets too thick, add a splash more chicken broth or water. Taste and adjust with a pinch more salt, pepper, or a little extra soy if you want it saltier.
8. Remove from heat and stir in a final drizzle of sesame oil if you want more aroma. Sprinkle 2 tbsp toasted sesame seeds and the reserved green onions on top for crunch and color.
9. To serve: spoon the hot chicken mixture into the lettuce leaves, offer Sriracha or chili garlic sauce on the side, and remind people to use two leaves for a sturdier wrap if you want less mess. Eat immediately while the chicken is warm and the lettuce is crisp.
Equipment Needed
1. Sharp chef’s knife and cutting board
2. Measuring cups and measuring spoons (1/4 cup, tbsp, tsp)
3. Large 10 to 12 inch skillet or sauté pan
4. Spatula or wooden spoon for breaking up and stirring the chicken
5. Small bowl plus a whisk or fork for the sauce and cornstarch slurry
6. Can opener and a small fine mesh strainer or sieve to drain the water chestnuts
7. Food processor or pulse chopper, or an extra sharp knife if using chicken breast
8. Salad spinner or a big bowl and paper towels to wash and very well dry the lettuce
9. Tongs or a slotted spoon for plating and serving
FAQ
CRUNCHY PF Chang’s Lettuce Wraps (With Chicken) Recipe Substitutions and Variations
- Ground chicken: swap with ground turkey 1:1. Its basically the same texture and flavor, just a bit leaner so add a splash of oil while cooking or it can dry out.
- Water chestnuts: use diced jicama or celery, same volume. Jicama gives that crisp snap and holds up to the sauce, celery is cheaper and still crunchy.
- Hoisin sauce: if you dont have it use plum sauce, or make a quick stand-in by mixing 1 tbsp soy sauce, 1 tbsp peanut butter (or tahini), 1 tsp honey and a pinch of garlic powder until smooth; tweak to taste for sweetness and depth.
- Low sodium soy sauce: swap with tamari for a gluten free option, or coconut aminos for a milder, slightly sweeter flavor; use 1:1 but taste and adjust for saltiness.
Pro Tips
1. Let the meat actually brown, dont just stir it non stop. Heat the oil till it shimmers, add the chicken, give it a minute or two to form brown bits then break it up. Those browned bits are flavor, and if you overcrowd the pan the chicken will steam not brown so cook in a couple batches if needed.
2. Taste and tweak the sauce before it goes in. Whisk the cornstarch slurry smooth and add it slowly while stirring so it doesnt clump, then if it gets too thick just add a splash more broth or water. If it tastes flat try a little extra rice vinegar or a tiny pinch more brown sugar, if too salty add a squeeze of vinegar or more sugar.
3. Don’t skimp on drying the lettuce, it kills the crunch. Pat leaves super dry or spin them in a salad spinner, stack two leaves for a sturdier wrap, and if they feel stiff warm them briefly wrapped in a damp towel in the microwave so they bend without tearing.
4. Layer texture and aroma at the end not the start. Stir in sesame oil and toasted sesame seeds right off the heat, save some green onions for garnish so they stay bright, and if using chicken breast pulse it only a few times in the food processor so the texture isnt gummy.
CRUNCHY PF Chang's Lettuce Wraps (With Chicken) Recipe
I recreated Copycat Chicken Lettuce Wraps with tender chicken, crisp water chestnuts and a savory hoisin-based sauce tucked into fresh lettuce leaves, plus one pantry-friendly trick you won't expect.
12
servings
135
kcal
Equipment: 1. Sharp chef’s knife and cutting board
2. Measuring cups and measuring spoons (1/4 cup, tbsp, tsp)
3. Large 10 to 12 inch skillet or sauté pan
4. Spatula or wooden spoon for breaking up and stirring the chicken
5. Small bowl plus a whisk or fork for the sauce and cornstarch slurry
6. Can opener and a small fine mesh strainer or sieve to drain the water chestnuts
7. Food processor or pulse chopper, or an extra sharp knife if using chicken breast
8. Salad spinner or a big bowl and paper towels to wash and very well dry the lettuce
9. Tongs or a slotted spoon for plating and serving
Ingredients
-
1 lb ground chicken (or finely chopped chicken breast)
-
2 tbsp vegetable oil
-
1 medium yellow onion, finely chopped (about 1 cup)
-
3 cloves garlic, minced
-
1 tbsp fresh ginger, minced or grated
-
4 green onions, thinly sliced
-
1 (8 oz) can water chestnuts, drained and finely chopped
-
1/4 cup hoisin sauce
-
2 tbsp low sodium soy sauce
-
1 tbsp oyster sauce
-
1 tbsp rice vinegar
-
1 tbsp packed brown sugar
-
1 tsp sesame oil
-
1/4 cup low sodium chicken broth or water
-
1 tsp cornstarch
-
12 to 16 butter or Boston lettuce leaves
-
Salt and black pepper, to taste
-
2 tbsp toasted sesame seeds for garnish (optional)
-
Sriracha or chili garlic sauce for serving (optional)
Directions
- Prep everything first: wash and very well dry 12 to 16 butter or Boston lettuce leaves (pat with paper towels), finely chop 1 medium yellow onion, mince 3 garlic cloves and 1 tbsp fresh ginger, thinly slice 4 green onions, drain and finely chop the 8 oz can water chestnuts. If you only have chicken breast, chop it very fine or pulse in a food processor so it cooks like ground chicken.
- Make the sauce: whisk together 1/4 cup hoisin, 2 tbsp low sodium soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp packed brown sugar, 1 tsp sesame oil. In a small cup mix 1 tsp cornstarch with 1/4 cup low sodium chicken broth or water until smooth, then stir that into the sauce. Set aside.
- Heat a large skillet over medium-high and add 2 tbsp vegetable oil. When hot, add 1 lb ground chicken, season lightly with salt and black pepper, and break it up with a spatula. Cook until mostly browned, about 5 to 7 minutes, scraping up any browned bits for flavor.
- Add the chopped onion to the skillet with the chicken and cook until the onion is softened and translucent, about 3 to 4 minutes. This step builds flavor so don't rush it.
- Stir in the minced garlic and ginger and cook just until fragrant, about 30 to 45 seconds. Be careful not to burn the garlic or it'll taste bitter.
- Add the chopped water chestnuts and most of the sliced green onions (reserve a few for garnish). Toss everything together so the chestnuts heat through, 1 to 2 minutes.
- Pour the prepared sauce and cornstarch slurry into the pan and stir constantly until the sauce thickens and coats the chicken, about 1 to 2 minutes. If it gets too thick, add a splash more chicken broth or water. Taste and adjust with a pinch more salt, pepper, or a little extra soy if you want it saltier.
- Remove from heat and stir in a final drizzle of sesame oil if you want more aroma. Sprinkle 2 tbsp toasted sesame seeds and the reserved green onions on top for crunch and color.
- To serve: spoon the hot chicken mixture into the lettuce leaves, offer Sriracha or chili garlic sauce on the side, and remind people to use two leaves for a sturdier wrap if you want less mess. Eat immediately while the chicken is warm and the lettuce is crisp.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 107g
- Total number of serves: 12
- Calories: 135kcal
- Fat: 7.5g
- Saturated Fat: 0.8g
- Trans Fat: 0.02g
- Polyunsaturated: 1.7g
- Monounsaturated: 3.3g
- Cholesterol: 32mg
- Sodium: 200mg
- Potassium: 120mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 3.8g
- Protein: 12.4g
- Vitamin A: 300IU
- Vitamin C: 8mg
- Calcium: 30mg
- Iron: 0.9mg