FARMINGTON, Conn. — Chef Mike Mikulski, the regional culinary manager at P.F. Chang's in Westfarms, shows us how to make a delicious summertime recipe!
P.F. Chang's location is at Westfarms Shopping Mall in Farmington and is open from 11 a.m. to 10 p.m., seven days a week. They serve up modern adaptations of traditional Chinese dishes.
Chicken Lettuce Wraps
Ingredients
2 teaspoons of oil
5 ounces of cooked chicken breast, roughly chopped
2 ounces of water chestnuts, diced
1 ounce of shitake mushrooms, sliced
1 tbsp of white wine or sake
2 tbsp of soy sauce
2 tbsp of oyster sauce
1 tbsp of sugar
1/4 teaspoon of sesame oil
1/2 head of iceberg lettuce
Instructions
Cut the iceberg lettuce in half and soak it in ice water for about 10 minutes.
Thoroughly drain it and remove the core from the lettuce half.
Set the lettuce onto a drain pan with the cut side down to allow excess water to drain out.
Place the lettuce in a refrigerator until ready to serve. If storing for more than a few minutes, cover it with a damp paper towel or plastic wrap to prevent it from drying out.
Then, mix together the wine, soy, oyster sauce, and sugar together until the sugar is fully dissolved. Set that aside.
In a hot sauté pan, drizzle in oil, and for one minute, stir fry the chicken, water chestnuts, and mushrooms together until hot. Be sure to thoroughly mix and toss ingredients.
Add in reserved sauce and cook for an additional minute until the sauce is fully caramelized on the mixture and not pulling in the pan. This will take around 45-60 seconds.
Drizzle the sesame oil and serve with lettuce cups.
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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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