Wednesday, August 31, 2011

chicken lettuce wraps

I love lettuce wraps! It’s one of my summer stables for a light, quick dinner. My usual recipe includes clear bean thread noodles but I decided to switch it up and make a meatier PF Changs-inspired one. This is by no means a copycat recipe for their lettuce wraps, but still yummy none the less. The shrimp dish pictured with the wraps is simple pan fried shrimp with bell peppers and onions. I’ll post that recipe later.   

½ head of iceberg lettuce
20 ounces ground chicken
2 cloves minced garlic
1 red onion -- chopped
¼ cup chopped toasted almonds, optional  
2 cans (8 ounce size) water chestnuts, chopped
½ cup shitake mushrooms, chopped
½ green bell pepper, diced

Cooking Sauce:
1 tablespoon oyster sauce
¼ cup hoisin sauce
½ teaspoons ground ginger
1 tablespoon mirin  
1 tablespoon sambal olek  
2 teaspoons sesame oil

Optional Dipping Sauce:
¼ cup hoisin sauce
1 tablespoon water

Rinse lettuce, keeping it whole. Set aside to drain.

Heat the wok over medium high heat, add a splash of oil, and then add onions and garlic. Cook for a few minutes until slightly translucent. Add chicken stirring often to break up the meat, then add shitakes. While chicken is browning, mix sauce ingredients together then add to the wok. Cook for about seven minutes until meat is cooked through and well combined. Add water chestnuts and bell pepper to warm through, about two minutes. Plate and top with toasted almonds. Serve with lettuce and additional sauce if desired. 

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