The hardest part of planning for Christmas is avoiding repetition. There are work parties, school parties, friend and family parties, and you're probably bringing some kind of food to every event. I am always psyched about this time of year because FOOD. So much food, and everything you could want - salty, savory, sweet, tangy, just the whole nine yards.
The only problem with this is that you're probably experiencing a lot of repetition. A few chip and dips, some salads (fruit or veggie or lettuce variety), brownies and cakes. Whether your friends are bringing the same thing or you're making the same thing, here's your chance to switch it up.
I made Chungah's PF Chang's Chicken Lettuce Wraps copycat recipe for dinner, but this would be a really fun and pretty easy party snack as well! It's sweet and savory but can carry a little heat with sriracha or even some red pepper flakes. Everyone loves to serve themselves, and making semi-tacos with lettuce makes you feel a bit healthy! Or at least makes you feel like you deserve a few more chips with buffalo chicken dip.
Chungah's recipe is pretty spot on, so this is essentially how I cooked it using her recipe as a guide for what to purchase, with a few riffs to make it gluten free and based on personal preference.
Total Time: 30 minutes
- 1 head iceberg lettuce (Boston or butter lettuce is great too! Probably want 2 heads though)
- 1 pound ground chicken
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 small onion
- 1 can water chestnuts, drained
- 2 tablespoons gluten free soy sauce
- 3 tablespoons gluten free hoisin sauce
- 1 tablespoon gluten free oyster sauce
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon sriracha
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 green onions
- 1/3 pack gluten free rice noodles (optional)
- Wash and thoroughly dry lettuce, cutting off bottom and carefully peeling to make lettuce shells. Mince garlic, dice onion and water chestnuts. If using rice noodles, set a pot of water to boil, then cover noodles with boiling water in a bowl and let sit.
- Heat wok or large pan on medium-high heat with olive oil. Once oil is hot, add garlic and toast until fragrant, then add chicken. Use a rubber spatula to stir and break down chicken into small pieces.
- Once chicken has started to brown, add onions, water chestnuts, soy, hoisin, oyster, vinegar, sriracha and sugar. Stir to coat and let sit for about five minutes. Taste and add salt and pepper to taste.
- While mixture is cooking, clean and cut green onions and drain rice noodles, cutting into smaller pieces.
- Taste mixture again and top with green onions, then serve with lettuce and rice noodles.
Have you tried this copycat recipe? Any other gluten free recommendations to take it to the next level, like frying the rice noodles or adding extra ingredients? Thanks Chungah for doing the legwork on this copycat!