Pf Chang's Chicken-Lettuce Wraps

From: newmama

On Mar 24, 2009

This was pretty good, but I definitely needed more cooking sauce. Next time I will double it! I didn't have the cellophane noodles and will make sure to have those too. I think it needed a dipping sauce and I used another PF Changs lettuce wrap recipe from here for that "special" sauce.

From: Chef Villster

On Jan 26, 2009

Others thought the sauce was too thin but that's how we like it. I thought the restaurant version was too rich. My husband and I love the gluten free version of this recipe (we don't have a gluten allergy). We omitted the Oyster sauce (not a fan). Make sure you use ICEBERG lettuce. I still don't know hot to cook those cellophane noodles. Very yummy. It's part of my regular dinner menu.

From: Cory #3

On Aug 4, 2008

This was really close to the restaurant. I think the key missing ingredient to make them darker and more "carmelized" is Asian Hoisen sauce. NOT plum sauce; that's totally different. Go to your local Asian grocery store and look for Hoisen sauce. Or go to your favorite grocery store and pay 4 times as much for it Anyway, add about 2-4 tablespoons of Hoisen sauce directly to the mix in the frying pan right after you add the stir fry sauce. And, I was reading some reviews that say use ground chicken. I say dice it really small, like the same size as the mushrooms, and it will be much better. Texture makes a huge difference. Bless you all!

From: Dee in WI

On Dec 5, 2006

Soooo good! I read the other reviews, and took the advice to add more hoisin and oyster sauce (added 1T of each). The sauce was definately lighter than the original, but still very good. I think I'll double the whole sauce recipe next time and see how that goes. I don't have alot of experience in preparing Chinese dishes, and this one was really easy so I'll bet anyone can tackle it. I cheated and used the KitchenAid food grinder and ground up the chicken, and used my food chopper for the rest, so it went pretty quickly! I had to use portabello mushrooms, since that was what I had. A note on the noodles - I've never even seen the things before, so had no clue what to do with them. I took the advice from 'suseme' and fried them (soaked them in water for 10 minutes first, rinse and drain) - it's important to make them in small batches, and I mean SMALL... I thought a handful would be fine, but you really need to string them out in the oil or they clump together and get really greasy. Thank you for a great recipe - I will definately make these again to feed my addiction!