Monday, July 8, 2013
Chicken Lettuce Wraps
I order chicken lettuce wraps a lot at restaurants, and I knew they couldn't be too difficult to make. Guess what? They're not! These are a nice change of pace from salad, and work just as well as an appetizer or a main course. Don't be put off by the long list of ingredients - this comes together quickly and the flavors are amazing!
Start by heating a large skillet over medium-high heat. Add the ground chicken and onion, then cook until the chicken is nearly done, stirring often to break up the meat. Add garlic and ginger
then continue cooking until chicken is no longer pink. Meanwhile, in a microwave-safe measuring cup, combine the soy sauce,
oil, peanut butter, water, honey and chili garlic sauce.
Microwave for 20 seconds to warm up all the ingredients, then stir until smooth. Add to the cooked chicken in the skillet.
Stir to combine then add the water chestnuts and mushrooms (I chopped them up first in my mini chopper).
Give it another good stir, let cook for a minute to heat through the ingredients, then add the green onions.
Transfer the mixture to a serving dish and then sprinkle with the peanuts.
Serve the chicken mixture with large lettuce leaves - I used a mix of Boston and Bibb, but Iceberg, romaine or any sturdy variety will work well. I think Belgian endive would be fun, too!
One year ago: Peaches 'n' Cream Muffins
Two years ago: Rhubarb Sorbet
Three years ago: Strawberry Rhubarb Crumb Pie
Four years ago: Creamy Brownie Frosting
Find more ideas at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Whole Foods Wednesday.
Chicken Lettuce Wraps
1 pound ground chicken breast
1/2 cup chopped onion
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2 1/2 Tbsp. soy sauce
1 Tbsp. + 1 tsp. rice vinegar
1 Tbsp. sesame oil
1 Tbsp. peanut butter
1/2 Tbsp. water
1/2 Tbsp. honey
2 tsp. chili garlic sauce
3 green onions, chopped
1/2 of an 8oz can sliced water chestnuts, drained & chopped
1/2 of a 4 oz. can mushrooms, chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
Heat a large, non-stick skillet over medium-high heat. Add chicken and onion, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.
Meanwhile, in a microwave-safe measuring cup, combine soy sauce, rice vinegar, oil, peanut butter, water, honey and chili garlic sauce. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
Add green onions, mushrooms and water chestnuts to the skillet then cook for 1-2 minutes until the onions are soft and all ingredients are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
Recipe Source: Adapted from Iowa Girl Eats
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