Ingredient #5 is the best part. Don’t skimp on it!
Tell us how much you love P.F. Chang’s just as much as us. It’s just so delicious, right? It’s the atmosphere and the delicious food that make it so enjoyable. We couldn’t help but wish we could go every day and order everything on their menu. So we made a plan to make our favorite P.F. We can now enjoy Chang’s delicious dishes from the comfort of our own kitchen. It tastes amazing, and it was only a fraction of what the original dish cost. We now know exactly what we will be making at least once per week.
1 pound ground chicken
1 tablespoon olive oil
1 yellow onion, finely diced
3 cloves garlic, minced
1 (8 oz.) can water chestnuts, drained and finely diced
1/4 cup hoisin sauce
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sriracha hot sauce, optional
1 tablespoon fresh ginger, grated
1/4 teaspoon red pepper flakes, optional
kosher salt and freshly ground pepper, to taste
2 tablespoons green onions, thinly sliced, plus more for garnish
1 head butter lettuce, rinsed and spun dry
Heat oil in a large pan or skillet over medium-high heat and cook chicken until browned on all sides. 5-7 minutes.
Drain fat, then add onions and cook until translucent. 4-5 minutes. Season generously with salt and pepper, then add garlic and ginger and cook for another 1 minute, or until fragrant.
Stir in hoisin sauce, soy sauce, rice wine vinegar, sriracha and red pepper flakes, if using, and cook for another 2-3 minutes, giving flavors a chance to blend.
Mix in diced water chestnuts and green onions, then taste and adjust seasoning, if necessary.
Serve with butter lettuce, scooping chicken mixture into lettuce “bowls.” Enjoy!