I love ordering lettuce wraps at Asian restaurants, but I love making them at home even more. Lettuce wraps make for a quick, relatively healthy dinner any night of the week, and any time of year. So when I saw this recipe on A Taste of Home Cooking, it was a no-brainer for me to put them on our menu.
We loved the flavors in these lettuce wraps. They're spicy and bright and nutty and salty and sweet. The peanuts and water chestnuts give the filling a really crunchy texture that pairs perfectly with the lettuce. Although I think these sesame ginger chicken lettuce wraps are still my favorite, I'll definitely be making this version again. I served the lettuce wraps with a side of fried rice for a quick and easy summer meal.
Peanut Chicken Lettuce Wraps
slightly adapted from A Taste of Home Cooking
2 tablespoons canola oil
1/2 cup red onion, chopped
2 garlic cloves, chopped
2 tablespoons ginger root, peeled and grated
1 pound ground chicken
4 tablespoons soy sauce
1 tablespoon Sriracha or other hot sauce
1/4 cup chopped fresh cilantro
1 small can water chestnuts, chopped
1/3 cup chopped peanuts
1 head iceberg lettuce
1. Heat oil in a large non-stick frying pan. Add onion and saute about 2 minutes, then add garlic and ginger and saute another minute. Add ground chicken to frying pan and break apart, then add soy sauce and Sriracha. Cook until the chicken is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.
2. While chicken cooks, wash and chop cilantro. Remove the core end from lettuce and separate leaves
1/2 cup red onion, chopped
2 garlic cloves, chopped
2 tablespoons ginger root, peeled and grated
1 pound ground chicken
4 tablespoons soy sauce
1 tablespoon Sriracha or other hot sauce
1/4 cup chopped fresh cilantro
1 small can water chestnuts, chopped
1/3 cup chopped peanuts
1 head iceberg lettuce
1. Heat oil in a large non-stick frying pan. Add onion and saute about 2 minutes, then add garlic and ginger and saute another minute. Add ground chicken to frying pan and break apart, then add soy sauce and Sriracha. Cook until the chicken is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.
2. While chicken cooks, wash and chop cilantro. Remove the core end from lettuce and separate leaves
3. When chicken is done, add chopped water chestnuts, chopped peanuts, and chopped cilantro and cook 1 to 2 minutes more.
4. To serve, place chicken mixture on lettuce leaf and fold the leaf closed to make it easy to grab and eat.
4. To serve, place chicken mixture on lettuce leaf and fold the leaf closed to make it easy to grab and eat.
1 comment:
I'm glad you remembered the water chestnuts. :) I'll have to check out your favorite lettuce wrap recipe. So much more refreshing then a traditional wrap when it's hot.
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