Tag: vlog

Chicken Lettuce Wraps – P.F. Chang’s Recipe

The Best Chicken Lettuce Wraps

This Chicken Lettuce Wraps recipe is the king of Lettuce Wraps and it’s not just because I say so.  This is the original P.F. Chang’s recipe.  I’m talking about everything down to the last drop is the exact ingredients you would find being taught to the Pantry chefs that crank out hundreds of these plates a day.  So needless to say, this ain’t no “Copy Cat!”

Making Chicken Lettuce Wraps

The secret to this Chicken Lettuce Wraps recipe is 70% pre-prep.  That means any and everything you can make ahead of time, get it done.  That’s also what makes this appetizer so great.  It’s something that can be sitting in your refrigerator until you’re ready to whip out fresh, hot and crisp wraps in just a matter of minutes. The Chicken mix can be pre-made and mixed with the Shitake Mushrooms and Water Chestnuts.  The Sauce can be made in advance.  Now all you have to have is cold crisp lettuce.  P.F. Changs soaks theirs in ice water, FYI.

So, as you know, I clearly didn’t invent this recipe but I most certainly have taken the time to prepare, film, edit, produce and teach this amazing dish to you by way of this “How to” video posted down below.  So please take note that I show you how to cook P.F. Chang’s Chicken Lettuce Wraps in the comfort of your own home, via this tutorial.

If you’re interested in other P.F. Chang’s recipes, please check out this selection and click on any that you might be interested in:  Barbecue Spare Ribs, Chinese BBQ Sauce, Garlic Noodles, Red Sauce Wontons, Wonton Soup, Firecracker Shrimp, Mongolian Beef, Curry Chicken Salad, Shrimp Dumplings, Pot Stickers, Dan Dan Noodles, Cantonese Chicken, Japanese Cold Cucumber, Salt and Pepper Calamari!

Chicken Lettuce Wraps Ingredients:

1 Lettuce Head
1 lbs Ground Chicken, cooked
1 cup Shitake Mushrooms, chopped
1 cup Water Chestnuts, chopped
2 Green Onions, chopped into scallions
1 Garlic clove, chopped
Salt and Pepper
2 tbsp Cooking Oil
1 tbsp Sesame Oil
Fried Rice Noodle is Optional

Sauce

1 pt Mushroom Soy, (Soy Sauce is fine)
1 pt Oyster Sauce
1 pt Michiu Rice Wine
1 pt Sugar
White Pepper to taste

3 oz of Sauce to every Cup of Chicken Mix.  You will need 12 oz of sauce for all of the mix in this recipe.

Cook the Ground Chicken First.  Chop all the veggies and separate the Scallions and the Garlic from the Shitake Mushrooms and Water chestnuts. Mix the Water chestnuts and Mushrooms with the Ground Chicken when it is finished cooking, and add salt and pepper to taste.  Add all the Sauce ingredients together and stir.  Then in a hot Skillet set on High, add the cooking oil, immediately followed by the garlic and 1 cup of chicken mix.  Toss and turn for approximately 1 minute.  Add 3 oz of sauce, then stir and add 1 oz of Scallions and 1 tbsp of Sesame Oil then Plate.  Cut the Lettuce head in half and serve with the mix.  Enjoy this Chicken Lettuce Wraps recipe and don’t forget to tell your friends where you got it!

Southwestern Chicken Pot Pie

Southwestern Chicken Pot PieSouthwestern Chicken Pot Pie White Lie!

I thought I was a genius when I first came up with the Southwestern Chicken Pot Pie, but as it turns out, I didn’t come up with it.  Here I was, making Southwestern Egg Rolls for the family and toying with the notion of filming them, which I didn’t,  then later that evening, I was scrolling through Pinterest when I saw a picture of a traditional Chicken Pot Pie made with Grands Flaky Layer Biscuits.  Needless to say, that’s the exact moment lightning struck my brain.  Southwest BlendSouthwestern Chicken Pot Pie!  I even knew how I was going to make it.  But did I do any research before it was done?  The answer isn’t just no, it’s Hell No!  I was sure my idea was so ingenious that I was just going to pave the way to a new Frontier Pie.  Boy was I wrong.  The only real reassuring and comforting thing I can say after discovering other recipes for the same thing is that my recipe tasted great, and I didn’t consult with any book or anyone to make it, and it was exactly how I envisioned it!  So check out the video and the ingredients below and hopefully you’ll be convinced to try this for yourself next time you’re craving a homemade Pot Pie.

Southwestern Chicken Pot Pie Ingredients:

1 bag Southwest Blend or 2 cups of assorted Black Beans, Corn, Onion and Peppers
3 chopped Boneless Chicken Thighs
2 Puff Pastry Sheets (Puff Pastry sheets should be thawed 40 Minutes in advance)
2 Cups Chicken Stock or Bouillon
1 thawed and strained Frozen Spinach
1 1/2 tsp Chili Powder
1/2 tsp Cumin
1 tbsp Butter
3 tbsp Flour
2 shakes of Garlic Powder (1 for veggies and 1 for the chicken)
Chopped Cilantro and Parsley (optional)
Oil for frying
 

Combine all the vegetables first and season with Garlic Powder and 1/2 tsp of the Chili Powder.  Prepare and Cook the Chicken in 1/8 cup cooking oil and season with the rest of the dry seasonings, then combine the cooked chicken with the Southwest Blend.  Using the same skillet melt 1 tbsp butter, add 3 tbsp flour, stir to form a light Roux, then slowly add 2 cups of Chicken Stock to make a gravy, then poor the gravy into the Southwest Blend.  Now fit one Puff Pastry Sheet to a well greased pie tin and trim the edges.  Add the Southwest Blend to the pie until it reaches the Brim.  Fit the Second Puff Pastry Sheet over the top and press the edges firmly in a circular motion around the pie to combine the top and bottom crust.  Again, trim the edges, then oil the top or egg wash and cut 3 small slits in the center of the Pastry dough for baking ventilation.  Bake the Southwestern Chicken Pot Pie at 425 degrees for 15-18 minutes, or until golden brown, and serve.