P. F. Chang'S Chicken Lettuce Wraps - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon sesame oil
1 lb ground chicken (I've also used ground turkey with good results)
1 large vidalia onions or 1 large 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
3 minced garlic cloves
1 teaspoon ground ginger
1 (8 ounce) can water chestnuts, drained and diced small
2 -3 green onions, sliced into thin rounds
1/2 teaspoon salt (to taste)
1/2 teaspoon fresh ground black pepper (to taste)
8 butter lettuce leaves, for serving

Preparation

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.
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.
Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
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.
Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.