The other night my good friend David came over for dinner. He recently ran Richmond Marathon in an impressive 3:11:51. That’s a 7:19 pace which is fantastic. We sat talking about his race and talking running in general, drinking wine and then digging into the dinner I’d made. On the menu that night – Chicken Lettuce Wraps.
I’ve made these before but for some reason, forgot to post the recipe. Sorry about that. These are easy to make and very good. The first time I made them I used iceberg lettuce, this time I used romaine lettuce. Iceberg is crunchier but I like the taste of romaine lettuce better. Use whichever you prefer. They’re a little messy when eating them but they’re delicious so that makes up for it.
Chicken Lettuce Wraps
- 1 lb ground chicken breast
- 1/2 medium onion, minced
- 2 large cloves garlic, minced
- 1 inch nob fresh ginger, peeled and minced
- 1 tablespoon sesame oil
- 2 1/2 tablespoons soy sauce
- 1/2 tablespoon water
- 1 tablespoon natural peanut butter
- 1/2 tablespoon honey
- 1 tablespoon + 1 teaspoon rice vinegar
- 2 teaspoons chili garlic sauce (optional, I didn’t add it as I don’t like spicy food!)
- dash of freshly ground pepper
- 3 green onions, chopped
- 1/2 8oz can sliced water chestnuts, drained and chopped
- 1/4 cup peanuts, chopped
- 10-12 large lettuce leaves
Cook chicken and onion in a large skillet on medium-high until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce (if using it) and pepper. Microwave for 20-30 seconds, then stir until smooth. Add into the skillet and stir to combine.
Add green onion and water chestnuts into the skilled then cook for 1-2 minutes until onions are soft and water chestnuts are heated through.
Sprinkle with chopped peanuts and serve with cold lettuce leave.
Recipe from Iowa Girl Eats