P.F. Chang's Chicken Lettuce Wraps {Copycat Recipe}
Recipe: https://recipestripper.com/recipes/c64db3bd-1fb6-4df0-8ad6-5c8dcdde3ff6
Original source: https://www.averiecooks.com/p-f-changs-chicken-lettuce-wraps-copycat-recipe/
Recipe image: https://www.averiecooks.com/wp-content/uploads/2017/04/lettucewraps-7.jpg

💚😋 Skip the restaurant version and make chicken lettuce wraps at home in 20 minutes!! So EASY and they TASTE WAY BETTER!!
Yield: 4
Prep time: PT5M
Cook time: PT15M
Total time: PT20M

Ingredients
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 pound ground chicken (I’ve also used ground turkey with good results)
- 1  medium/large sweet Vidalia or yellow onion (diced small)
- 1/3 cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce (or to taste (sriracha may be substituted))
- 3 cloves garlic (finely minced or pressed)
- 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger (or to taste)
- one 8-ounce can water chestnut (drained and diced small)
- 2 to 3  green onions (sliced into thin rounds)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- butter lettuce leaves (for serving)

Instructions
1. To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
2. Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
3. Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
4. Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
5. Spoon about 1/4 cup of the mixture into the lettuce leaves to serve.