Lettuce Wraps
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Servings
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Ingredients
- 1 Tbsp. oil (canola, olive, whatever is handy)
- 1 lb. ground chicken
- 1 medium onion minced
- 3 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- 1 medium carrot peeled and grated
- 1 Tbsp. sesame oil
- 3 Tbsp. soy sauce
- 2 Tbsp. peanut butter
- 1 Tbsp. honey
- 2 Tbsp. rice vinegar
- 2 tsp. chili garlic paste (less for kids, more for adults!)
- 1 red pepper diced
- 3 green onions chopped
- 1/2 8 oz. can sliced water chestnuts drained and chopped
- 1/4 cup peanuts chopped
- 10 large lettuce leaves Than says green leaf, I say iceberg. You pick.
Ingredients
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Instructions
- In a large skillet, heat 1 Tbsp. oil on high. Add ground chicken, diced onion, and grated carrot. Cook until chicken is nearly done, stirring often to break up the meat.
- Meanwhile, in a microwave safe bowl or glass mixing cup, combine sesame oil, soy sauce, peanut butter, honey, rice vinegar, and chili garlic sauce. Microwave for 30 seconds to soften the honey and peanut butter, then stir until well mixed.
- Add minced garlic and ginger to the chicken mixture and cook a minute or two more or until fragrant. Season with salt and pepper.
- Pour peanut butter mixture into the skillet and stir well to coat the chicken mixture.
- Add red pepper, green onion, and water chestnuts to the skillet and cook for 2-4 more minutes or until everything is heated through.
- Rinse the lettuce leaves, pat dry, and put on a plate or in a bowl. Put chopped peanuts in a separate bowl, and chicken mixture in a third serving bowl.
- To eat, scoop chicken mixture onto a lettuce leaf and top with peanuts. Top with more chili garlic paste if desired. Wrap "burrito style" and enjoy the messy goodness! (I often serve rice with these too, either to put into the lettuce wrap or to catch all the tidbits that fall out on the plate!)
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