Wednesday, November 2, 2011

Asian Lettuce Wraps

Have you ever been to PF Changs?  If so, then the chances are high that you have stabbed somebody's hand with your fork so that you could grab the last of the chicken wrap appetizer fixings for yourself.  It isn't anything to be ashamed of really, we've all done it.  Anyway, this dish is almost as good as the real deal.  If you already have all of the oils (most can be found in the ethnic aisle at your grocery store- don't ask any youngish grocery clerks where any of the more obscure sounding oils are- they don't know) then it is pretty cheap to whip up as well.  Hello future frequent meal!  Rating 9/10.

Recipe adapted from Iowa Girl Eats


  • 1 lb ground chicken or turkey
  • 1/2 yellow onion- diced
  • 1 inch of fresh ginger- minced
  • 2 cloves of garlic- minced
  • 1 tbsp sesame oil
  • 2 1/2 tbsp soy sauce
  • 1/2 tbsp water
  • 1 tbsp peanut butter
  • 1/2 tbsp honey
  • 1 tbsp + 1 tsp rice vinegar
  • Sriracha sauce to taste
  • salt and pepper to taste
  • 5 green onions- chopped
  • 1/2 of an 8oz can of water chestnuts- chopped (found in the Asian section)
  • Chopped peanuts
  • Head of lettuce- bottom sliced off and leaves separated
Heat up a skillet over medium high heat and add in your ground meat and onion.  Stir frequently
Add all of the liquid ingredients together in a small microwaveable bowl and microwave it for 20 seconds- mix the liquids together and set aside.
Once the meat is mostly cooked add in the ginger, garlic, and liquid ingredients.
Once the meat has browned completely add in the green onions and water chestnuts, cook until the onions have wilted slightly.
Add sriracha sauce to taste (I added a couple of tbsp which left a nice residual zing on my taste buds)
Serve your meat wrapped on a lettuce leaf, or on top of a bed of greens if you don't want to risk having juice drip down to your forearm.  
Top with peanuts- devour!

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