Asian Lettuce Wraps

Asian Lettuce Wraps

Ingredients

1 lb
chicken breast, chopped into 1/4" cubes
1/2 medium
onion
dash
salt
dash
pepper
2 large
garlic cloves, minced
1 inch
fresh ginger nob, peeled and minced
1 tbsp
sesame oil
2 1/2 tbsp
soy sauce
1/2 tbsp
water
1 tbsp
peanut butter
1/2 tbsp
honey
1 1/2 tbsp
rice vinegar
2 tsp
chili garlic sauce
dash
fresh pepper
3
green onions, chopped
1/2 8 oz can
water chestnuts, sliced, drained, chopped
1 can
bamboo shoots, drained and roughly chopped
1/4 c
peanuts, chopped
12 large
lettuce leaves, rinsed and patted dry
Handful
Rice Vermicelli
Cooking Oil

Directions

Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook 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 and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onion, water chestnuts and bamboo shoots into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Meanwhile heat up some oil in a wok or frying pan and when it is very hot, toss in the rice vermicelli until puffed, it won’t take long at all. Top the chicken mixture with chopped peanuts and vermicelli and serve with lettuce leaves.

Yield: 12 Servings
Region:
Culture:
Category: Appetizer & Snack
Contributor: Pam Kehler
Published in: Cultures in the Kitchen