They are often served as an appetizer or a dish meant for sharing. The individual lettuce leaves can be filled and wrapped by each person at the table, promoting a communal and interactive dining experience. And, chicken lettuce wraps are often served with a variety of toppings, sauces, and condiments, allowing diners to customize their wraps according to their favorite flavors.
Since the inception of Paul Fleming’s (the P.F.) popular China Bistro, P.F.Chang’s, this appetizer recipe has been one of the most popular dishes on the menu. In fact, it can be argued that P.F. Chang’s introduced the American palate to this flavorful and texture-rich dish.
P.F. Chang’s was founded in 1993 by Paul Fleming and Philip Chiang. Fleming was a successful restaurateur known for co-founding the Fleming’s Prime Steakhouse & Wine Bar chain, while Chiang was the son of Cecilia Chiang, a prominent chef and restaurateur in the San Francisco Bay Area.
The first P.F. Chang’s restaurant was opened in Scottsdale, Arizona, in a converted Victorian house. The concept was to create an upscale, contemporary Chinese dining experience that combined traditional Chinese dishes with American influences. The restaurant’s name is a combination of the initials of Paul Fleming and Philip Chiang.
The restaurant gained popularity for its stylish decor, open kitchen, and made-from-scratch cooking using high-quality ingredients. P.F. Chang’s signature dishes include classics like Sesame Chicken, Mongolian Beef, and Crab Wontons.
In 1996, P.F. Chang’s received a significant investment from private equity firm TriArtisan Capital Partners, which helped fund the company’s expansion. The restaurant chain grew steadily, opening new locations in various cities across the United States. Over the years, P.F. Chang’s continued to expand both domestically and internationally. The company opened new restaurants in major cities around the world, including locations in Canada, Mexico, the Middle East, and Asia. In 2012, P.F. Chang’s was acquired by Centerbridge Partners, a private investment firm, in a deal worth approximately $1.1 billion. The acquisition allowed P.F. Chang’s to continue its growth strategy and explore new opportunities.
In recent years, P.F. Chang’s has focused on adapting its menu to cater to changing consumer preferences. The company has introduced new dishes and expanded its offerings to include gluten-free and vegetarian options. Today, P.F. Chang’s remains a popular restaurant chain known for its fusion of Chinese and American flavors, distinctive dining ambiance, and commitment to quality cuisine. While the specific number of locations may vary, P.F. Chang’s continues to operate restaurants across the United States and internationally, serving its unique take on Chinese cuisine to a diverse customer base.
Ingredients
- 1 yellow onion, cubed
- 2”-piece of fresh ginger, peeled
- 8 oz. can of water chestnuts, drained
- 3 med. garlic cloves
- 1/4 cup hoisin
- 2 TBL soy sauce
- 2TBL rice vinegar
- 1 TBL sambal oelek
- 1 TBL sriracha
- 1 1/2 lbs. uncooked chicken breasts, cubed
- 3/4 cup dry-roasted, salted peanuts
- 1/2 scallion, sliced thinly on a bias-white and green parts
- Iceberg lettuce head or Boston bibb
- 1 TBL canola oil
- 1 tsp. sesame oil
Instructions
In a food processor, pulse first 4 ingredients until grated, not pureed or mushy.
To the grated ingredients in the food processor, add the hoisin, soy, vinegar, sambal oelek, sriracha and chicken. Combine in processor until well incorporated.
To a very hot wok or large sauté pan, add the canola and sesame oil. When oil gets hot, add the chicken mixture to wok until cooked through.
Toss in the peanuts and scallions and stir to incorporate. Serve with halved iceberg or Boston bibb leaves.
Serve with P.F. Chang's Sesame Chicken or P.F. Chang's Mongolian Beef and Enjoy!
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