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Adapted from a recipe by Iowa Girls Eats One of my favorite dishes to eat at a Thai or Chinese restaurant is their lettuce wraps. Here is a wonderful recipe to get you started. Feel free to add MORE vegetable toppings such as bean sprouts, cilantro, red bell peppers and cucumbers.
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Adapted from a recipe by Iowa Girls Eats One of my favorite dishes to eat at a Thai or Chinese restaurant is their lettuce wraps. Here is a wonderful recipe to get you started. Feel free to add MORE vegetable toppings such as bean sprouts, cilantro, red bell peppers and cucumbers.
by Kristina Case
1 Tbsp olive oil
1 lb chicken breast
½ onion minced
salt to taste
pepper to taste
2 tsp minced garlic
1 tsp fresh ginger
3 Tbsp soy sauce
1 ½ Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp peanut butter
½ Tbsp water
½ Tbsp honey
2 tsp chili garlic sauce
4 green onions
½, 8 oz can water chestnuts
¼ c. peanuts
10 to 12 bibb lettuce leaves
julienne carrots (store bought)
dipping sauce (store bought one)
*If you can't find ground chicken breast, just place small pieces of chicken breasts in a food processor and pulse until ground.
Heat oil in a large, non-stick skilled on high. Add chicken, onion, salt and pepper, then cook until chicken is almost done. Add garlic and ginger, then continue cooking until chicken is no longer pink. Meanwhile, in a microwave safe bowl, combine soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce, and pepper. Microwave for 40 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onions and water chestnuts into the skillet, then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts and carrots, and serve with cold lettuce leaves and dipping sauce.
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