Yummy Lettuce Chicken Wraps |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe in a cookbook and I've made it many times. I have tweaked it to make it much better. I have used both chicken and turkey for this recipe and they both taste equally great. I hope you enjoy! Ingredients:
1 lb ground chicken or 1 lb turkey |
2 teaspoons mined fresh ginger (i sometimes substitute ground ginger out of the spice rack) |
2 garlic cloves, minced |
1/4 teaspoon red pepper flakes |
3 tablespoons soy sauce |
1 tablespoon cornstarch |
1 tablespoon vegetable oil |
1/3 cup finely chopped water chestnut |
1/3 cup thinly sliced green onion |
1/4 cup chopped peanuts (i use dry roasted) |
12 large lettuce leaves (bibb lettuce works great!) |
chinese hot mustard (can be found at most grocery stores and can be mixed with soy sauce to tone down the punch of the ) |
Directions:
1. Combine chicken, ginger and red pepper flakes in medium bowl.
2. Blend soy sauce into cornstarch in cup until smooth.
3. Heat wok or large skillet over medium-high heat. Add oil; heat until hot.
4. Add chicken mixture; cook and stir 2 to 3 minutes until chicken is cooked through.
5. Stir soy mixture and add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
6. Add water chestnuts, onions and peanuts; heat through.
7. Divide filling evenly among lettuce leaves, roll up. Secure with toothpicks. Serve warm or at room temperature. If you are using this recipe as a meal instead of an appetizer, leave filling in a bowl and arrange lettuce on a plate.
8. Let everyone build their own! This makes for a fun dinner, especially for kids. Do not let filling stand at room temperature more than 2 hours. Serve with hot mustard. As stated above, the hot mustard cab be mixed with soy sauce to tone down the punch of the mustard.
9. Makes 12 appetizers.
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