The next time you’re craving P.F. Chang’s chicken lettuce wraps, skip the restaurant run and whip up this crowd-pleasing recipe instead! Served in endive boats in lieu of iceberg lettuce leaves, you get a nice nutrient boost as well as an elegant, bite-size presentation. Whether you choose to enjoy them as an appetizer or main course, they’re sure to be a hit!
P.F. Chang’s-inspired Chicken Endive Wraps
Preparation Time: 30 minutes
Makes: About 3 dozen
- About 1 pound Belgian endive
- 2 tablespoons (36 grams) gluten-free hoisin sauce
- 4 teaspoons (24 grams) gluten-free oyster sauce
- 1 tablespoon (18 grams) gluten-free tamari soy sauce
- 1 tablespoon (14 grams) chili-garlic sauce
- 2 tablespoons (28 grams) untoasted sesame oil
- 1 tablespoon (14 grams) minced garlic
- 1 1/2 teaspoons (7 grams) minced ginger
- 1 pound ground chicken thighs
- 1/2 cup (57 grams) reserved hard, white endive ends, finely chop (optional)
- 2 – 3 scallions/green onions, finely chop white and light green parts for chicken, thinly slice green tops and reserve for garnish
Trim and discard very end of the endives. Separate each into leaves, reserving hard, white ends (see photo just above) for sauté. Arrange leaves in a bowl; set aside.
In a small bowl, stir together hoisin, oyster sauce, soy sauce and chili-garlic sauce; set aside.
In a large skillet, warm sesame oil over medium heat until shimmering. Add minced garlic and ginger. Cook, stirring constantly, until fragrant and garlic is just barely beginning to turn light brown (about 1 – 2 minutes).
Add ground chicken to the skillet, and smoosh into an even layer (ground chicken is a lot less crumbly than raw ground beef, so it’s hard to crumble at this point…we’ll get there). After about 1 – 2 minutes, begin chopping chicken into smaller pieces. Continue cooking, stirring and chopping up more as needed, until pink color is nearly gone (about 5 minutes).
Stir chopped endive ends to the skillet with the chicken, and cook for about 1 minute — we don’t want them to get too mushy, just slightly softened.
Stir cooking sauce into the chicken, and continue to simmer until chicken is cooked through and sauce is somewhat thickened (about 2 – 3 minutes). Remove pan from heat, and stir in chopped scallions (white and light green parts only).
Transfer chicken mixture to a serving bowl and garnish with dark green scallion rings.
Set out bowls of endive leaves, chicken and rice noodles, plus additional chili sauce. Allow your guests to top each leaf to their liking — just like at the restaurant!