P.F. Chang’s Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy

P.F. Chang’s Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy

Make P.F. Chang’s delicious wraps in your own kitchen.


  • 1 lb (Pound) chicken
  • 3 T (Tablespoon) fresh ginger, minced
  • 1 T (Tablespoon) garlic, minced
  • 0 t (Teaspoon) dry chili flakes
  • 3 T (Tablespoon) soy bean oil or vegetable oil
  • 2 (Unit) heads romaine lettuce, cleaned
  • 0 c (Cup) fresh orange juice
  • 1 T (Tablespoon) fresh lime juice
  • 1 T (Tablespoon) fresh lemon juice
  • 0 c (Cup) plus 2 Tablespoons soy sauce
  • 1 T (Tablespoon) hoisin sauce
  • 1 oz (Ounce) scallions, thinly sliced



1. Dice the chicken into tiny pieces.

2. Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes and soy sauce.

3. Mix together in circular motion until well combined.

4. Marinate in refrigerator for 2 to 4 hours.

5. Mix together the citrus juices, soy and hoisin sauce with a whisk. Reserve until needed.

6. Clean the romaine lettuce, chopping o the stem, peeling each ‘spear’ and running under clean cold water.

7. Reserve in refrigerator until ready to use.

8. Chop scallions into rings and reserve chilled.

9. Coat a very hot sauté pan lightly with soy bean oil.

10. Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 ½ minutes.

11. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes.

12. The pan will appear to “burn”, but that is the carmelization and where all the flavor comes from. Add ½ of the citrus soy

mixture to the sauté pan and coat well.

13. Let the sauce coat the chicken until it is glazed and thickens on the chicken.

14. Add more or less depending on how “wet” youwant your mixture.

15. Spoon the chicken mixture onto romaine lettuce and top with scallion rings.

Preptime: 15

Source: P.F. Chang’s

Cooktime: 15 minutes

Ready time: 4 hours