"Janet Wilder" > wrote in message
...
> Julie Bove wrote:
>> P F Chang's has a gluten free menu and their chicken lettuce wraps come
>> highly recommended. I decided to look at their website to see if this
>> was something I might be able to eat. Was shocked to see that one 4 oz.
>> portion has a whopping 52 grams of carbs. Obviously not for me then.
>> But why?
>>
>> I found assorted copy cat recipes on the Internet and saw that many of
>> them contain both white and brown sugar in the ingredients as well as
>> some sweetened sauces. Also found a recipe for a ground beef lettuce
>> wrap that doesn't seem as sweet, so perhaps this is something I can make
>> at home.
>>
>> At any rate... The name chicken lettuce wrap sounds so innocuous. Like
>> chicken and lettuce. But, no! I've also read if you dine in, this comes
>> served on a bed of rice noodles. But no noodles if you get it to go.
>
> Here is the "copy cat" recipe I use.
>
>
> * Exported from MasterCook *
>
> PF Chang's Chicken in Soothing Lettuce Wraps
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Poultry
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> MARINADE
> 1 teaspoon cornstarch
> 2 teaspoons sherry wine or red wine
> 2 teaspoons water
> 2 teaspoons soy sauce
> FILLING INGREDIENTS
> 1 1/2 lbs boneless skinless chicken breasts -- diced small
> 5 tablespoons vegetable oil or peanut oil
> 1 teaspoon minced fresh ginger or grated ginger
> 2 teaspoons garlic -- minced
> 1/2 cup green onions -- minced
> 1 cup shiitake mushrooms -- minced
> 1 can bamboo shoots -- (8 ounce) minced
> 1 can water chestnuts -- (8 ounce) minced
> 1 package Chinese cellophane noodles -- (6 ounce) cooked to
> pkg. directions
> COOKING SAUCE
> 1 tablespoon hoisin sauce*
> 1 tablespoon soy sauce
> 1 tablespoon sherry wine or red wine
> 2 tablespoons oyster sauce*
> 2 tablespoons water
> 1 teaspoon sesame oil
> 1 teaspoon sugar*
> 2 teaspoons cornstarch*
> lettuce leaves -- washed and taken off the head
> but left whole
>
> In medium bowl, combine marinade ingredients and mix well. Add chicken
> and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.
>
> Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add
> chicken and stir-fry for about 3-4 minutes. Set aside.
>
> Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a
> minute or so. Add mushrooms, bamboo shoots and water chestnuts stir-fry an
> additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce
> to the 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. Serve alongside lettuce leaves for
> everyone to take what they want and then spoon into lettuce leaf and roll
> (like a burrito) individually themselves.
>
> Cuisine:
> "Chinese"
> Source:
> "CopyKat.com"
>
>
> *I decrease the oyster and hoisin sauce by 1/3 and use a teaspoon of
> Splenda® instead of the sugar. It's still sweet enough. I also halve the
> cornstarch. The sauce if fine because there is less liquid in it due to
> the decreased amount of hoisin and oyster sauces.
>
> We don't do the noodles. They are garnish and they are carby. Without the
> noodles and the decreased amount of oyster, hoisin and corn starch it's an
> acceptable meal here.
>
> Sorry I didn't respond sooner. I was away on a 7 day cruise and mah jongg
> tournament with DH's cousin.

I have seen that one. Can't so the oyster sauce though. It has wheat in
it. Not sure about the hoisin sauce. It probably does too.