Chang's Chicken Lettuce Wraps on Plate with Bowl of Sambal Oelek

PF Chang's Chicken Lettuce Wraps

Easy recipe for Chang's chicken lettuce wraps. 


  • 3 tablespoons soy sauce plus additional for serving
  • 3 tablespoons ketchup
  • 2 tablespoons sambal oelek plus additional for serving
  • 1/2 teaspoon fish sauce optional
  • 2 teaspoons olive oil
  • 1 medium onion, finely diced
  • 8 ounces mushrooms, chopped
  • 1 pound lean ground chicken
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 (8 ounce) can water chestnuts drained and roughly chopped
  • 4 green onions (scallions) finely sliced
  • Butter or iceberg lettuce leaves separated and washed, for serving
  • White or brown rice for serving (optional)


  1. Whisk together soy sauce, ketchup, sambal oelek and fish sauce until smooth in a small bowl. Set aside.
  2. Heat olive oil in a large (12 inch) nonstick skillet until it shimmers but doesn’t smoke. Add the onion. Cook, stirring frequently, until the onions are soft and shiny but not brown.
    Chang's Chicken Lettuce Wrap Filling on White Platter.
  3. Add the mushrooms. Cook until mushrooms are soft, about three minutes. Stir occasionally.
  4. Push the onions and mushrooms to one side of the pan. 

  5. Add the ground chicken to the exposed part of the pan. Cook, crumbling the meat with a wooden spoon or meat chopper, until chicken just begins to brown. 

  6. Stir the mushroom mixture into the ground chicken. Add the minced ginger and garlic. Stir to combine. Reduce heat to low. Add the sauce mixture. Stir.

  7. Add the water chestnuts and green onions. Cook, stirring occasionally, for an additional three minutes. Season to taste, adding more soy sauce or sambal oelek as needed.
  8. Serve with lettuce leaves and rice. Store leftovers covered in the refrigerator for up to three days.