PF Chang’s chicken lettuce wraps taste just like the restaurant version, right from your own kitchen. Finely diced chicken thighs, shiitake mushrooms, and water chestnuts come together in a savory Asian sauce, wrapped in crisp butter lettuce and topped with puffed fried rice sticks. I have made this on busy weeknights and it never disappoints.
The first time I made these copycat PF Chang’s chicken lettuce wraps at home, my kids could not believe it tasted better than the restaurant. The secret is using diced chicken instead of ground, and not skipping those fried rice sticks. They add the most satisfying crunch. This recipe is fast, filling, and genuinely fun to put together.
Table of Contents
Ingredients for Chicken Lettuce Wraps
After making this recipe more times than I can count, I have learned exactly which ingredients make the biggest difference. I always use chicken thighs over breasts here because they stay juicy even at high heat, and dried shiitake mushrooms bring that deep, savory flavor that makes this taste so authentic.
For the Chicken Filling:
- 2 1/2 tablespoons canola oil, divided
- 2 1/2 teaspoons sesame oil, divided – I recommend using toasted sesame oil for the best flavor
- 1 pound chicken thighs, chopped into very small pieces
- 1 1/2 teaspoons kosher salt
- Black pepper, to taste
- 2 ounces dried shiitake mushrooms – In my experience, dried shiitake gives a richer flavor than fresh
- Hot water, for rehydrating mushrooms
- 1 (8 oz) can water chestnuts, drained and chopped
- 1 tablespoon garlic, smashed and minced
- 1 tablespoon fresh ginger, peeled and minced
- 4 green onions, chopped and divided
For the Filling Sauce:
- 1/4 cup cold water
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons aji mirin (rice wine) – My preference is aji mirin over rice vinegar for a slightly sweeter, more balanced sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
For the Dipping Sauce:
- 1/4 cup warm water
- 2 tablespoons granulated sugar
- 3 tablespoons soy sauce
- 4 teaspoons rice vinegar
- 1 teaspoon chili garlic sauce (such as Sambal Oelek)
- 1/4 to 1/2 teaspoon Chinese-style hot mustard
- 1 to 2 teaspoons oyster sauce
- 1/2 teaspoon sesame oil
For the Rice Sticks:
- 2 inches frying oil (canola or vegetable)
- 1 (6.75 oz) package maifun rice sticks
To Assemble:
- 2 heads butter lettuce (or iceberg)
Step-by-Step Instructions
I recommend reading through all the steps before you start since a few things need to happen at the same time. Once you have your rhythm down, this comes together quickly and the results are genuinely worth it.
Step 1: Place thawed chicken in the freezer for 20 to 30 minutes to firm up. Partially frozen chicken is much easier to dice small and evenly. If using fully frozen chicken, let it begin thawing on the counter until it is firm but chop-able.
Step 2: Add dried shiitake mushrooms to a medium bowl and cover completely with very hot water. Let soak for 30 minutes. Once softened, squeeze out as much water as possible, discard the tough stems, and chop into small pieces. You should end up with about 1 3/4 cups of rehydrated mushroom pieces.
Step 3: Drain and chop the canned water chestnuts into small pieces. Smash and mince 1 tablespoon of garlic. Peel a knob of ginger using a spoon, which is easier than a peeler, and mince 1 tablespoon. Set everything aside.
Step 4: In a small bowl, stir together 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch until combined. Set aside.
Step 5: Remove the chicken from the freezer. Using a sharp chef’s knife, dice into very small pieces roughly 1/4 to 1/2 inch in size. Seal the diced chicken in a ziplock bag and submerge in a bowl of cold water until fully thawed, about 10 to 20 minutes. Do not cook until completely thawed through.
Step 6: Heat 2 inches of frying oil in a 3-quart pot over just above medium heat until it reaches 400 degrees F. Use a thermometer to check. Break off a small handful of rice sticks and carefully drop into the hot oil. Within 2 to 3 seconds they will puff up dramatically. Remove immediately to a paper towel-lined plate. Repeat in small batches as needed. Pro tip: do not skip this step since the crunch is what truly sets these wraps apart.
Step 7: Heat a wok, cast iron skillet, or large skillet over medium-high heat until very hot. Drain the thawed chicken well before adding to the pan. Add 1 1/2 tablespoons canola oil and 1/2 tablespoon sesame oil. Add the chicken and stir constantly for 2 to 3 minutes until fully cooked through and no pink remains. Season with 1 1/2 teaspoons kosher salt and black pepper to taste. Remove the chicken to a plate.
Step 8: Keep the heat on medium-high. Add 1 tablespoon canola oil and 1 teaspoon sesame oil to the same pan. Once hot, add the chopped mushrooms and water chestnuts. Saute for 2 to 3 minutes until slightly golden. Add the garlic and ginger and cook for 1 more minute until fragrant.
Step 9: Return the cooked chicken and any collected juices to the pan. Pour the prepared filling sauce over everything. Reduce heat to medium and cook for 2 more minutes, stirring to coat. Add most of the green onions, reserving a small amount for garnish, and cook for 1 to 2 more minutes. Remove from heat.
Step 10: In a small bowl, whisk together 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese-style hot mustard, 1 to 2 teaspoons oyster sauce, and 1/2 teaspoon sesame oil. Taste and adjust spice level or sweetness as needed.
Step 11: Carefully remove the core from each head of butter lettuce and separate the leaves. Wash each leaf thoroughly since butter lettuce holds a lot of debris between the layers. Pat dry with paper towels. Place a generous handful of fried rice sticks into each leaf, top with a spoonful of warm chicken and mushroom filling, and garnish with reserved green onions. Serve right away with dipping sauce on the side.
What to Serve with Chicken Lettuce Wraps
These wraps pair best with light, bright sides that complement their bold Asian flavors without overpowering them. Here are my go-to pairings for a complete and satisfying dinner:
Cilantro Lime Rice: The fresh citrus brightness cuts right through the richness of the hoisin and sesame sauce, making every bite feel balanced and clean.
Sticky Garlic Chicken Noodles: A bold and savory noodle side that works beautifully alongside the wraps when you want something extra hearty on the table.
Beef and Broccoli: A classic pairing that adds protein variety and a satisfying savory contrast to the lighter lettuce wrap filling.
Broccoli and Mushroom Stir Fry: A fast and healthy vegetable side with Asian-inspired flavors that tie the whole meal together naturally.
10 Minute Wonton Soup: A warm and comforting bowl that rounds out the meal perfectly, especially on cooler evenings when you want something cozy alongside the wraps.
Spicy Salmon Bowl: A great option when you want to add a second protein to the spread. The bold flavors hold up well next to the savory chicken filling.
Glow Bowl: Packed with fresh vegetables and a light dressing, this bowl adds color and nutrition to the table without competing with the main flavors.
Storage and Serving Tips
Store the chicken and mushroom filling separately in an airtight container in the refrigerator for up to 3 to 4 days. The dipping sauce keeps well in a sealed jar in the fridge for up to one week. Keep all components stored separately so the lettuce and rice sticks stay fresh until serving.
To reheat the filling, warm it gently on the stove over low heat, adding a small splash of water or soy sauce if needed to loosen the sauce. I recommend avoiding the microwave when possible since it can dry out the chicken quickly and change the texture.
The fried rice sticks are best made fresh on the day you plan to serve. Pro tip: any leftover puffed noodles make a great crunchy topping for a simple salad the next day. Leftover filling also works well spooned over rice or tucked into a wrap for a fast weekday lunch.
Frequently Asked Questions
Can I use ground chicken instead of diced chicken thighs?
Yes, ground chicken works as a shortcut and the flavor will be very similar. The main difference is texture. Diced chicken gives you that distinct bite that makes the restaurant version so satisfying, but ground chicken is a perfectly good option when you are short on time.
What can I use instead of aji mirin if I cannot find it?
Substitute 2 tablespoons of rice vinegar and add 1 extra teaspoon of sugar to the filling sauce. This keeps the balance of sweet and tangy without needing a special trip to the store.
Can I make the filling ahead of time?
Absolutely. The chicken and mushroom filling stores well in the fridge for up to 4 days, making this a great recipe for meal prep. Just reheat gently on the stove and assemble the wraps fresh when you are ready to serve.
Conclusion
These copycat PF Chang’s chicken lettuce wraps are proof that your favorite restaurant meals are completely doable at home. They come together in about an hour and deliver bold, satisfying flavor that the whole family will love. Give them a try tonight and do not skip the fried rice sticks.
Copycat PF Chang’s Chicken Lettuce Wraps
Ingredients
Equipment
Method
- Place thawed chicken in the freezer for 20 to 30 minutes to firm up for easier dicing. If using fully frozen chicken, allow it to begin thawing until firm but chop-able.
- Add dried shiitake mushrooms to a medium bowl and cover completely with very hot water. Soak for 30 minutes. Squeeze out excess water, discard the tough stems, and chop into small pieces. You should end up with about 1 and 3/4 cups of rehydrated mushroom pieces.
- Drain and chop the canned water chestnuts into small pieces. Smash and mince 1 tablespoon of garlic. Peel a knob of ginger using a spoon and mince 1 tablespoon. Set everything aside.
- In a small bowl, stir together 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch until fully combined. Set aside.
- Dice the partially frozen chicken into very small pieces, about 1/4 to 1/2 inch. Seal in a ziplock bag and submerge in a bowl of cold water to finish thawing completely, about 10 to 20 minutes. Do not cook until fully thawed.
- Heat 2 inches of frying oil in a 3-quart pot to 400 degrees F over just above medium heat. Use a thermometer to check the temperature. Break off a small handful of rice sticks and carefully drop into the oil. They will puff up within 2 to 3 seconds. Remove immediately to a paper towel-lined plate. Repeat in small batches as needed.
- Heat a wok, cast iron skillet, or large skillet over medium-high heat until very hot. Drain the thawed chicken thoroughly. Add 1 and 1/2 tablespoons canola oil and 1/2 tablespoon sesame oil. Add the chicken and stir constantly for 2 to 3 minutes until fully cooked through with no pink remaining. Season with 1 and 1/2 teaspoons kosher salt and black pepper to taste. Remove to a plate.
- Keep the heat on medium-high. Add 1 tablespoon canola oil and 1 teaspoon sesame oil to the same pan. When hot, add the mushrooms and water chestnuts. Saute for 2 to 3 minutes. Add the garlic and ginger and cook for 1 more minute until fragrant.
- Return the cooked chicken and any collected juices to the pan. Pour the prepared filling sauce over everything. Reduce heat to medium and cook for 2 more minutes, stirring to coat. Add most of the green onions, reserving a small amount for garnish, and cook for 1 to 2 more minutes. Remove from heat.
- In a small bowl, whisk together 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese-style hot mustard, 1 to 2 teaspoons oyster sauce, and 1/2 teaspoon sesame oil. Taste and adjust to your preference.
- Remove the core from each head of butter lettuce and carefully separate and wash the leaves thoroughly. Pat dry with paper towels. Place a generous handful of fried rice sticks into each leaf, top with warm chicken and mushroom filling, and garnish with reserved green onions. Serve immediately with dipping sauce on the side.
