Author Notes
I am really ready to wrap up this week—in a bow and a Spicy Chicken Lettuce Wrap. In less than 30 minutes (which I never say), you will have the tastiest, healthiest weekend dinner on record. Our daughter was eating out of the pan and we sat and grazed, fighting for the last wrap, enjoying our dinner to the fullest. Make this one of your go too’s. Get your hands messy and invite your friends over. You deserve an easy night. Spring is almost here… —Tonja Engen
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Ingredients
- For the Filling
-
1 pound
ground chicken
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2 tablespoons
peanut oil
-
1 1/2 cups
chopped mushrooms
-
2
green onions (sliced, use both green and white parts)
-
3
garlic cloves, minced
-
1
shallot, minced
-
1-inch
piece of ginger, minced
-
1
8 oz can of water chestnuts, drained and minced
- For the Sauce
-
1 tablespoon
peanut oil
-
1/4 cup
soy sauce
-
1/4 cup
hoisin sauce
-
2 tablespoons
rice vinegar
-
2 teaspoons
fish sauce
-
2-3 tablespoons
Sambal Olek
Directions
-
Heat 2 Tbls. peanut oil in a large skillet over medium-high heat. Add chicken and cook until browned, approximately 5 minutes. Remove chicken to a plate.
-
Add mushrooms, onions, garlic, shallots, and ginger and cook until mushrooms release liquid, 5 minutes. Add chicken back to skillet along with water chestnuts.
-
In a bowl, whisk together sauce ingredients until well combined.
-
Add sauce and simmer on low heat until everything is coated and heated through.
-
To serve, lay out lettuce leaves on a platter and fill with chicken mixture. Sprinkle peanuts over mixture and top with jalapenos if desired. Finally, drizzle sweet chili sauce over the top and serve.
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