PF Changs Lettuce Wrap Recipe

My search for this recipe began while sitting outside with Hubby one night trying to decide what to make for dinner. I searched and searched Google for a chicken breast recipe that was new and different. That's when I saw a recipe for lettuce wraps and it hit me - I love PF Changs lettuce wraps and it's been forever since I've had them! Then my second thought came - I bet they have a copy cat recipe for them!

One of the most famous menu items from PF Changs is their lettuce wraps. They're delicious! Growing up in San Diego meant a lot of awesome restaurants right at my fingertips. Since moving to Tennessee, most restaurant gems are more than an hour away. Another downfall, most of these restaurant means shelling out some bucks for just a dinner for two, which isn't something we do often these days. So when I stumbled upon Wasabimon.com! She had a easy copy cat recipe that she created that was not only healthy, but also had a gluten-free option! I just knew I had to try this. So with a quick run to the store to buy the supplies, we made it and it's been a staple in our house practically every week!

PF Changs Lettuce Wraps
Recipe from Wasabimon. Serves 2.

Recipe for dipping/pouring sauce
4 tablespoons sugar or agave nectar
1/2 cup hot water
3 tablespoons soy sauce or gluten free tamari
2 tablespoons rice wine vinegar
2 tablespoons ketchup or canned tomato sauce
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dark sesame oil


Recipe for stir-fry sauce - I double this recipe for mine!

2 tablespoons soy sauce or gluten free tamari
2 tablespoons brown sugar (not packed tightly) 
1/2 teaspoon rice win vinegar

Recipe for stir-fried chicken
1 teaspoon hot water
1 tablespoon nice Dijon mustard (the good kind!)
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons dark sesame oil
2 boneless, skinless chicken breasts, cut into small cubes
1 - 8oz can sliced water chestnuts, drained and minced
1/2 cup minced mushrooms - We exclude these. Hubby is not a fan
1/2 yellow onion, minced
3 cloves garlic, minced
1 large head of lettuce 


Method for Pouring Sauce Recipe
1. In a bowl, dissolve sugar in hot water. Blend in soy sauce or tamari, rice win vinegar, ketchup, lemon juice and dark sesame oil. Mix well and set aside in the refrigerator until the rest of the dish is ready. 


Method for Stir-Fry Sauce Recipe
1. In a small blow, combine soy sauce or tamari, brown sugar, and rice vinegar. Mix well and set aside.


Method for Stir-Fry Chicken Recipe
1. In a small bowl, combine soy hot water, dijon mustard and minced garlic and set this aside. 
2. In a wok or large frying pan over high heat, combine olive oil and sesame oil. Heat until it shimmers, and one minute. Add chicken chunks and stir fry until evenly cooked through, about five minutes. Remove the chicken from the pan and allow to cool, but reserve the oil in the wok or pan, keeping it hot over a low flame.
3. Take the pan or wok that you cooked the chicken in (with the oil still warming) and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add the garlic, onions, water chestnuts, mushrooms, cooked chicken, and stir-fry sauce. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender. About four minutes. Remove from pan and place in a serving dish.
4. Add mustard/garlic mixture that you set aside to the pouring sauce.
5. Serve and enjoy!

Balsamic Vinegar Chicken & Herb Crusted Potato Wedges Recipe

This recipe is a two-part recipe. And both parts I love. If you don't love balsamic vinegar, please don't begin to fret just yet. Hubby doesn't like it all too much, but he loves this chicken. He just doesn't like the sauce oozing all over the chicken like I do mine. Oops. I also save some and dip my wedges in it. Yummy! This chicken dish is easily classified as homemade gourmet. I always feel like I'm a "real cook" when I make this simply because it feels like a classic dish. And well, not something I threw together to eat real fast!

 

I try to stay away from corn...but something took over my green beans in my freezer!

Balsamic Vinegar Chicken Breasts

This recipe was found at allrecipes.com; slightly revised

Serves four.

4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced (We omit these since Hubby is not a fan)
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar (If not a fan, I recommend using 1/8 cup)
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

2.Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. 

3. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

4. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Note: When I make this for us, I only use two chicken breasts but leave everything else the same. I like the extra sauce. Also, I have added some things of mine own that aren't in this recipe. If I feel like the vinegar is a little too much, I throw in a few splashes of cream, which cuts the bite of the vinegar down. If the sauce isn't reducing to as thick as I like it, I throw in a little flour.

Herb Crusted Potato Wedges

This recipe was found in Eat Well, Loose Weight

Serves two.

2 teaspoons olive oil

2 teaspoons balsamic vinegar

2 tablespoons Parmesan cheese

2 tablespoons bread crumbs

1 teaspoon dried Italian seasoning (I use Old Bay!)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 medium baking potatoes

Nonstick cooking spray

1. Preheat oven to 425*. In a small bowl combine oil and balsamic vinegar. In a shallow dish, combine Parmesan cheese, bread crumbs, seasonings, salt, and pepper.

2. Lightly coat a foil-lined baking sheet with nonstick cooking spray; set aside. Cut potatoes in half lengthwise, then half again to get four wedges. Brush potato wedges with oil mixture. Dip in Parmesan cheese mixture to coat. Arrange potato wedges, skin sides down, on baking sheet so they don't touch. 

3. Bake about 30 minutes or until potatoes are tender and wedges are crisp.

Easy, fast, and yummy. Not to unhealthy either and the wedges are a great alternative to the old mashed potatoes.

Homemade Chicken Tenders Recipe

I'm always eager to try new recipes. Have you seen the new Philly's cream cheese mix-in commercial where they explain all the way to make Chicken....and that you know two. Well, sometimes that's how it feels in our house. We love our chicken, however sometimes it's so hard to be creative...and healthy -- The clincher! Since the new year started, I've been try to cook and eat in a healthier way. It's hard now that we've moved to the South. Paula Deen (ya'll) influences me with her butter, oil, deep frying, etc. I can't resist. It's just too scrumptious.

Yet, I'm trying to learn healthier ways and so far it's going okay. This recipe is for homemade chicken tenders. Now before I tell you where the recipe comes from, just try and keep an open mind. Ready? It's from Eating for Pregnancy by Catherine Jones and Rose Ann Hudson. Okay, so trust me on this one. They're really good.

These can't be eaten without my homemade mashed potatoes and broccoli!

Homemade Chicken Tenders
These are packed with protein, iron, B vitamins, and folic acid. They can be baked and enjoyed right away or frozen for a quick meal.
Makes about 10-15 strips

2 Skinless Chicken Breasts
1 1/2 cups all-purpose flour (I use whole wheat flour on mine)
1 cup plain or seasoned bread crumbs
1/3 cup Parmesan cheese
A pinch of Old Bay Seasoning, Italian herbs, or dried oregeno (I use more than a pinch of Old Bay)
2 large eggs
Canola oil cooking spray 

1. Preheat oven to 450*. NOTE: I normally set up everything first, then pop my cookie sheet in the oven while I cut the chicken breasts. Then I take out the cookie sheet right before I coat the chicken and then immediatly but the coated chicken on the cookie sheet.

2. Place the flour in a bowl and set aside. Combine the bread crumbs, Parmesan cheese, and seasonings into another bowl and mix well; set aside. Place the eggs in a bowl and beat; set aside.

3. Cut boneless chicken breasts diagonally into strips. Don't worry too much about shape and size. I always just wing it to "tender" size. Set tenders aside.

4. Set up your workstation: chicken tenders, flour, eggs, bread crumb mixture. Using your dry hand, place about 3-4 of the tenders in the flour, gently tossing to coat all sides. Transfer the tenders to the eggs and coat them with egg using your other (wet) hand, then transfer them to the bread crumbs. Using your dry hand, cover the tenders with bread crumbs, pressing gently so they adhere, then place the breaded tenders onto the cookie sheet (Don't forget to spray with the Canola oil!). Repeat until all tenders are coated.

5. Before putting tenders in the oven, spray the tenders with the Canola spray and pop in oven. Bake for 20 minutes (or until cooked through), turning once halfway through.

And that's it! They're so easy, healthier than deep frying or ordering out some chicken strips and you can make up any sauce you want. BBQ sauce is a staple in our house but I've been known the throw mine in a bag with some hot wing sauce for an extra kick. Enjoy.