Tony’s Take on Lettuce wraps at PF Changs

Ingredients

• 1 lb ground chicken
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 cup water chestnuts, drained and minced (essential for the crunch!)
• 3 green onions, chopped
• 1 head iceberg lettuce, cut into cups
• Vegetable oil (for frying noodles)
• 1 oz dried rice vermicelli noodles (maifun)
• 4 tbsp hoisin sauce
• 2 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce (optional for heat)
• 1 tsp Salted Perfection Sweet Ginger Finishing Salt

Instructions

1. First, the crispy bed. Heat 2 inches of vegetable oil in a pan until shimmering hot (about 400°F). Drop in the dried rice noodles. They will puff up instantly like magic. Remove immediately and drain on paper towels. Don't burn 'em!
2. In a small bowl, whisk together hoisin, soy sauce, rice vinegar, chili garlic sauce, and sesame oil. This is your flavor bomb.
3. Heat a wok or large skillet over medium-high heat. Add the ground chicken. Cook until browned and crumbly, breaking it up into small bits with a wooden spoon.
4. Toss in the garlic, fresh ginger, and minced water chestnuts. Sauté for 2 minutes until fragrant. You want those aromatics to wake up the neighbors.
5. Pour the sauce mixture over the chicken. Stir and cook for another 2-3 minutes until the sauce thickens and coats the meat like a glossy suit.
6. Stir in the green onions and kill the heat.
7. Plating time: Spread the puffed noodles on a platter. Pile the chicken mixture on top.
8. Serve with cold, crisp iceberg lettuce cups on the side.
9. The finisher: Sprinkle 1 tsp Salted Perfection Sweet Ginger Finishing Salt over the hot chicken just before serving to make those flavors sing.