Saturday, July 30, 2011

Chicken Lettuce Wraps

Do you ever have those days when everything seems to be going "according to plan" and you think your in the clear for another successful day to put in the books, and then the wrench! The wrench for me was a phone call my husband received as we we're walking in the door, returning from our walk.Dinner having already been prepared before hand. It was a last minute invitation for dinner with the family. We of course said yes. Luckily this dinner was a great prepare ahead of time meal, so in the fridge it went! I am a big fan of the lettuce wraps at P.F Chang's (a popular chain in Ca) and this lovely recipe gave me that yummy flavor without the breaking the bank or the calories for that matter! 

One of the best things about this recipe is that it used up ingredients i already had. As well as being wonderful base for experimentation. I hope you all will try this out, find new ways to make it your own and enjoy the lovely spice, crunch and complexity of flavors!!

Chicken Lettuce Wraps
Adapted from Souffle Bombay


1 Tbs. Olive oil
1/2 C. Diced Sweet Onion
1 Tsp Minced Garlic (i used 4 cloves)
1 Lb Ground Chicken
1/4 C. Soy Sauce
1/4 C. Ketchup
1 Tbs Rice Wine Vinegar
4 Tsp Asian Sesame Oil
1/2 Tsp Red Pepper Flakes
3 Tbs Brown Sugar
1/2 C. Cocktail Peanuts
1 Tsp Mae Ploy (or any sweet chili garlic sauce)*
1/2 - 1 Tsp Ginger (your preference)
1 head of Iceberg lettuce (core removed and leaves separated)

* serve as a dip/sauce with this dish. 

Mix together soy sauce, ketchup, rice wine vinegar, sesame oil, brown sugar. Cover and refrigerate (remove from fridge after adding chicken to bring to a warmer temp before adding to pan).

Meanwhile, saute garlic and onion in frying pan over med-high heat until translucent, about 3 minutes. Add ground chicken and cook a little bit, mix in ginger and then continue cooking until no longer pink, about 5 minutes total. Add soy sauce mixture, chili sauce, and red pepper flakes; stir until combined. Add peanuts, stir a couple times and remove from heat.

let sit for 15-20 minutes to allow flavors to mingle a bit. Reheat a little if desired.

serve with iceberg leaves as an appetizer or with rice and broccoli as a main course.

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