Growing up my mom also loved the chicken lettuce wraps from P.F. Chang’s. I was craving something new to make in the kitchen and stumbled across some inspiration via instagram for these guys! They sure did not disappoint and also made for great leftovers.
The sweetness of the sauce with the crunch from the carrots and water chestnuts was the perfect combination. This mixture could easily be made ahead of time and stored in the freezer for freezer meals! Just pull out to defrost in the fridge the night before and you have yourself dinner in 5!
- 2 lb ground chicken
- 1 onion, diced
- 1 cup shredded carrots
- 1/2 cup water chestnuts
- 1/4 cup green onions, chopped
- 2/3 cup teriyeki sauce
- 3 TB soy sauce
- 3 TB red wine vinegar
- 2 tsp grated garlic
- lettuce leafs
Heat a skillet over medium. Heat ground chicken and cook all the way through. Drain and set aside.
In same skillet, drizzle a little olive oil and pour in diced onions. Add in teriyaki sauce, soy sauce, red wine vinegar and garlic. let simmer for 4-5 minutes until onions become soft.
Add in water chestnuts, carrots, green onions and cooked ground chicken. Combine together and heat. If you need more sauce – add some!
Serve on open faced lettuce wraps and top with fresh chopped green onions!
Makes for a perfect freezer meal just take out the night before to defrost in the fridge and you have dinner in 5! Could also be served with brown or white rice if desired!