I pretty much have three Asian meals I make these days, lettuce wraps, ginger chicken and Asian Noodles. The lettuce wraps which I'm featuring today are so fresh and packed full of flavor. Below is the recipe, I use actual peanut butter for the sauce instead of peanut sauce or peanut oil I find it gives the wraps an extra rich and decadent flavoring.
Chicken Lettuce Wraps
2 boneless skinless chicken breast
4-5 green onions
1 1/2 cup shredded carrots
1 cup chopped button mushrooms
1 can sliced water chestnuts chopped
1 tablespoon thinly grated ginger root
1 head bibb or iceberg lettuce
salt and pepper to taste
4 tablespoons rice vinegar
2 tablespoons teriyaki sauce
2 tablespoon tamari soy sauce
4 tablespoons creamy peanut butter
3/4 shakes of garlic powder
4 shakes crushed red pepper flakes
What to do
Salt and pepper the chicken breast and add about 1 tablespoon of light olive oil to a pan and cook on medium heat for 6 minutes on each side or until browned and done. To a large wok or skillet add in the carrots and mushrooms. Cook on medium for 3-4 minutes stirring often. To the wok add in the water chestnuts and green onion. Lightly salt and pepper the vegetable mixture. Cook for 2 minutes and turn the heat off. To a microwave safe bowl add in all the the ingredients for the peanut sauce. Microwave the mixture for 20-30 seconds. Stir the mixture together until sauce is creamy. When the chicken is done, remove from heat and cut into small chunks. Add the chicken and half the peanut sauce to the veggie mixture and stir until combined.
Serve in lettuce cups with remaining peanut sauce on top.