P.F. Chang's Asian Chicken Lettuce Wraps
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 129.6
- Total Fat: 1.2 g
- Cholesterol: 43.8 mg
- Sodium: 799.1 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.2 g
- Protein: 19.1 g
View full nutritional breakdown of P.F. Chang's Asian Chicken Lettuce Wraps calories by ingredient
Introduction
Several ingredients were not available in the database and will be referenced. Several ingredients were not available in the database and will be referenced.Number of Servings: 6
Ingredients
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Chicken Breast, no skin, 16 ounces
Waterchestnuts (water chestnuts), 1 cup
Mushrooms, fresh, .66 cup, pieces or slices
Onions, raw, 3 tbsp chopped
Garlic, 3 clove
*Soy Sauce, 2 tbsp
*Nakano Seasoned Rice Vinegar, .5 tbsp
*Splenda, 6 tsp
*Soy Sauce, 2 tbsp
*Nakano Seasoned Rice Vinegar, 2 tbsp
Sriracha, 1 serving
*Lemon Juice, .06 cup
Sesame Oil, .2 1tsp
Water, tap, .04 cup (8 fl oz)
Tomato Paste, 0.13 cup
Directions
Makes 4 servings. Does not include lettuce for wrappers.
Bring oil to high heat in pan and saute onions until translucent. Add ground chicken and cook until brown. Mince water chestnuts and mushrooms in a small dice. Mix stir-fry sauce by combining soy sauce, 6 tsp. of splenda and rice vinegar in a small bowl. Add a bit more oil and saute water chestnuts and mushrooms with chicken. Add stir fry sauce to the pan and saute.
In a separate bowl mix soy sauce, rice wine vinegar, 1 tbsp. of tomato paste, lemon juice and sesame oil. Stir in 4 tbsp. splenda. Combine hot water and hot mustard together. Add mustard and sriracha to taste to the sauce.
Serve with lettuce leaves and sauce on the side for dipping. Makes 4 servings of lettuce wrap filling.
Number of Servings: 6
Recipe submitted by SparkPeople user ARTEMISINKED.
Bring oil to high heat in pan and saute onions until translucent. Add ground chicken and cook until brown. Mince water chestnuts and mushrooms in a small dice. Mix stir-fry sauce by combining soy sauce, 6 tsp. of splenda and rice vinegar in a small bowl. Add a bit more oil and saute water chestnuts and mushrooms with chicken. Add stir fry sauce to the pan and saute.
In a separate bowl mix soy sauce, rice wine vinegar, 1 tbsp. of tomato paste, lemon juice and sesame oil. Stir in 4 tbsp. splenda. Combine hot water and hot mustard together. Add mustard and sriracha to taste to the sauce.
Serve with lettuce leaves and sauce on the side for dipping. Makes 4 servings of lettuce wrap filling.
Number of Servings: 6
Recipe submitted by SparkPeople user ARTEMISINKED.
