Ingredients: |
Ingredients: 3 chicken breasts or 1 lb ground beef
1 tablespoon peanut oil or Asian sesame oil dark
1 large onion, chopped
4 - 5 cloves of garlic (or to taste)
approximately 1 tablespoon fresh ginger
1 can water chestnuts, drained & chopped
3 tablespoons peanut butter (to be used in the chicken wraps)
2 tablespoons rice vinegar
3 – 4 tablespoons hoisin sauce
3 tablespoons soy sauce
splash of sesame oil
Garlic/chili paste (to taste)
4 – 5 chopped green onions
1 – 2 tablespoons cilantro
16 lettuce leaves Boston, Bibb or Butter
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Directions: |
Directions:1.Trim chicken breasts and chop in a food processor until finely chopped, but not ground. Finely chop the water chestnuts and add to chicken (or just add at the end of the processing).
2.Combine peanut butter (for chicken wraps), vinegar, soy sauce, hoisin sauce, sesame oil, and chili paste in a small bowl. Because of the way peanut butter works – add one or two tablespoons of liquid at a time until it is loosened up.
3.Heat peanut oil in a heavy large skillet over medium high heat. If making beef wraps, brown meat. Add onion and sauté until onion begins to brown, about 3 minutes. Add garlic and ginger and sauté until just fragrant, but not brown (about 1 minute). Add chicken and sauté until brown and cooked through, breaking up with the back of the spoon, about 7 minutes. Add sauce mixture and heat through. Add cilantro and green onions. Adjust seasonings as needed.
4.Transfer meat mixture to a bowl. Allow guests to spoon mixture into lettuce leaves and eat like a taco… |
This recipe for Kathy Shortridge's Chicken Asian Lettuce Wraps is from