Thursday, January 19, 2012

Chicken Lettuce Wraps

These are a knock-off of P.F. Chang's lettuce wraps by Another tasty addition to my Chinese New Year dinner!

1 lb ground chicken breast (I didn't have ground chicken or a meat grinder, so I just chopped 2 chicken breasts into as small pieces as I could.)
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch knob fresh ginger, peeled & minced (I didn't have so I left it out)
1 Tbsp sesame oil (didn't have, so used canola)
2 1/2 Tbsp soy sauce (use gluten free soy sauce, if needed)
1/2 Tbsp water
1 Tbsp peanut butter
1/2 Tbsp honey
1 Tbsp + 1 tsp rice vinegar
2 tsp chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
small can water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed & patted dry

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
3. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Note: Assemble and prep all the ingredients before starting. Once you start cooking, it comes together very quickly.

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