If using uncooked chicken, start by heating the oil in a frying pan. Once hot, cook the ground chicken until it is done (10-15 minutes). Scoop it out onto a separate plate. You will add it back in at the end to prepare lettuce wraps.
Chop the pepper, green onion, and onion. Mince or grate the garlic and ginger. Then, prepare the starch slurry by mixing the cornstarch in the water (or vegetable stock).
Heat the oil over medium-high heat (or use the oil from cooking the chicken), then add the chopped onion. Saute for a couple of minutes, then add the garlic and ginger.
Add the bell pepper, then the mince. Cook for a few minutes. Then add the salt, red chili powder, rice vinegar, and soy sauce. Stir to incorporate.
Add the cornstarch slurry. Cook on medium until the sauce thickens a bit. Then toss and mix in the green onions.
Once the filling is ready and is cooling down, prepare the lettuce. Separate the leaves and arrange them on a plate. Then fill each leaf with a tablespoon or so of the filling.
Two small scoops of meat would be all you need to fill the butter lettuce. However, you can add as much meat as you’d like to these PF Chang lettuce wraps.
You can swap out different ingredients if you’d like. For example, you can use coconut aminos as a replacement for soy sauce or you can leave out the pepper if you don’t like it.
Store your meat in an airtight container in the fridge. Keep your lettuce stored in a separate container in the fridge to keep it fresh.
Check the blog post for more storage tips and answers to top FAQs!