P.F. Chang's China Bistro Lettuce Chicken Wraps
Do you know P.F. Chang's China Bistro? P.F. Chang's China Bistro is a USA  irregular Chinese restaurant chain based in Arizona. The name is taken from Chinese restaurant's founders, Paul Fleming and Phillip Chiang. If you ever visit there, so you know if the decor is Asian and the average price of menu item is about $10. Some of the more popular menu items include P.F. Chang's lettuce wraps, garlic chicken, and Mongolian beef. I'm going to share recipe of P.F. Chang's China Bistro Lettuce Chicken Wraps. If you also want PF Chang's, try some of these copycat P.F. Chang's restaurant recipe.

PF Chang Lettuce Wrap Recipe Ingredients
- 8 dried shiitake mushrooms
- 1 teaspoon cornstarch
- 2 teaspoon dry sherry
- 2 teaspoon soy sauce
- 2 teaspoon water
- salt and pepper to taste
- 1½ lbs boneless, skinless chicken, chicken breasts, chopped into bite size pieces
- 5 tablespoon vegetable oil
- 1 teaspoon fresh minced ginger
- 2 cloves garlic, minced
- 2 green onions, minced
- 2 small dried chilies (optional)
- 1 x 8 oz can bamboo shoots, minced
- 1 x 8 oz can water chestnuts, minced
- 1 package cellophane Chinese rice noodles, prepared according to package

Lettuce Wrap Sauce
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons water
- 1 tablespoon cooking sherry
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Iceberg lettuce leaves, or any preferred lettuce 

How to Make PF Chang Lettuce Wrap Copycat Recipe?
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 tspn oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tbsp oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 tbsp oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles.

Spoon into lettuce leaf and roll.