Dinner recipes ðĪŠðĪĪ
Asian Chicken Lettuce Wraps (better than P.F. Chang's)!
6 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ10 minutes
āđāļ§āļĨāļēāļāļģ30 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄāļŠāđāļ§āļāļāļŠāļĄ
âĒ 1 pound ground chicken
âĒ 1 Tablespoon peanut oil
âĒ Â― onion (finely diced)
âĒ Â― Tablespoon minced garlic
âĒ 1 cup red or green pepper (finely diced)
âĒ 8 ounces water chestnuts (drained & finely diced)
âĒ 3 Tablespoons soy sauce*
âĒ 3 Tablespoons hoisin sauce**
âĒ 1 Tablespoon sesame oil
âĒ 1 Tablespoon rice vinegar
âĒ 1 Tablespoon peanut butter
âĒ 1 Tablespoon honey
âĒ 2 teaspoons sweet chili sauce
âĒ Â― teaspoon garlic powder
âĒ Âž teaspoon powdered ginger
âĒ Âž cup peanuts (crushed)
âĒ Âž cup sliced green onions
âĒ Lettuce or your favorite Asian salad
āļ§āļīāļāļĩāļāļģ
Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
Heat 2 Tablespoons peanut oil in a frying pan. Once hot, add ground chicken, onion and minced garlic.
Cook until chicken browns and the onions are translucent, cook for 5 to 10 minutes.
Add the peppers and water chestnuts and cook about 5 minutes or until peppers are slightly soft.
Add the sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!
āļāđāļāļĄāļđāļĨāđāļ āļāļāļēāļāļēāļĢ
āļāļāļēāļāļāļĩāđāđāļŠāļīāļĢāđāļ
1 lettuce wrap
āđāļāļĨāļāļĢāļĩāđ
209.1 kcal
āđāļāļĄāļąāļāļāļąāđāļāļŦāļĄāļ
9.2 g
āđāļāļĄāļąāļāļāļīāđāļĄāļāļąāļ§
1.9 g
āđāļāļĄāļąāļāđāļĄāđāļāļīāđāļĄāļāļąāļ§
30 g
āđāļāļĄāļąāļāļāļĢāļēāļāļŠāđ
-
āļāļāđāļĨāļŠāđāļāļāļĢāļāļĨ
43.6 mg
āđāļāđāļāļĩāļĒāļĄ
675 mg
āļāļēāļĢāđāđāļāđāļŪāđāļāļĢāļāļāļąāđāļāļŦāļĄāļ
14.3 g
āđāļĒāļāļēāļŦāļēāļĢ
1.4 g
āļāđāļģāļāļēāļĨāļāļąāđāļāļŦāļĄāļ
8.6 g
āđāļāļĢāļāļĩāļ
18.7 g
6 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ10 minutes
āđāļ§āļĨāļēāļāļģ30 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄ