Lettuce wraps are one of my favorite dishes at PF Changs, a wonderful Asian food restaurant chain. I've never made them at home, but after seeing Ann's Asian Lettuce Cups at Thibeault's Table, I was inspired to give them a try myself. I used Ann's recipe as a starting point, adding Sambel Oelek chili paste, soy sauce, and a little sesame oil to season the filling mixture. They were wonderful! Chopped shiitake mushrooms would be a great addition to these. I'll add them next time. They were quick and easy to make. Yum!
Chicken Lettuce Wraps
2 tablespoons peanut oil
1/2 medium onion, chopped
2 boneless, skinless chicken breasts
2 cloves garlic, minced
1-inch piece of fresh gingerroot, grated
1/4 cup chopped water chestnuts
2 tablespoons soy sauce
1 teaspoons sambal oelek chili paste
1/2 teaspoon toasted sesame oil
iceburg lettuce leaves
fresh bean sprouts, garnish
fresh lime, garnish
Dipping sauce (recipe follows)
In a skillet, heat oil. Add onions and saute until onions are translucent.
Place the chicken in a food processor, and pulse at least 10 times until chicken is minced but not paste. Add minced chicken to onions in skillet along with garlic and gingerroot. Cook until chicken is cooked through, stirring frequently to break up chicken.
Add water chestnuts to skillet and incorporate into mixture. Season chicken mixture with soy sauce, sambal oelek, and sesame oil, and cook an additional 1 minute.
Place spoonful of chicken mixture in lettuce leaf and garnish with bean sprouts and squeeze of lime.
2 tablespoons sambal oelek chili paste
2 teaspoons rice vinegar
1/2 teaspoon Chinese mustard
1/2 teaspoon honey
1/4 teaspoon toasted sesame oil
Mix ingredients and serve with lettuce wraps.
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