Crunchy and crispy, Chicken Lettuce Wraps are a favorite restaurant meal. However, these savory wraps can be made easily at home allowing you to control the ingredients. On warm summer evenings, these make for a great meal on the deck with fresh mango slices and stir-fried pea pods.
Chicken Lettuce Wraps
Serves 4 to 6
5 garlic cloves, finely minced
1 1/2 tablespoons grated fresh ginger (about a 2” piece)
5 Tablespoons gluten free soy sauce
2 1/2 Tablespoon rice vinegar
1 1/2 Tablespoon sesame oil
1 1/2 Tablespoon peanut butter
1/2 Tablespoon honey
2 teaspoons gluten free chili garlic sauce, more if you prefer more heat
1 1/2 pounds ground chicken
1small onion, finely minced
ground black pepper, to taste
6 green onions, thinly sliced
8 ounce can sliced water chestnuts, drained & chopped
1/3 cup peanuts, coarsely chopped
12-18 outer leaves Boston lettuce (or other soft lettuce), rinsed and patted dry
In a small bowl mix together garlic, ginger, soy sauce, rice vinegar, sesame oil, peanut butter, honey and chili garlic sauce. Set sauce aside.
In a large skillet over medium-high heat, cook chicken and minced onion until chicken is cooked through, stirring often to break up the meat.
When chicken is cooked through, add sauce to skillet. Stir chicken until evenly coated with sauce. Season with black pepper.
Add green onions and chopped water chestnuts to skillet. Cook for about 2 minutes until onions are soft, water chestnuts are heated though and any remaining liquid has evaporated.
Serve chicken mixture with cold lettuce leaves and chopped peanuts. Sprinkle chicken with chopped peanuts right before rolling in lettuce wrap.