Chicken Lettuce Wraps
You can add any fillings you like to these. Serve with lots of napkins!
Prepare the sauces (recipes below).
Sesame Ginger Sauce
1/2 cup water
2 t. cornstarch
2/3 cup soy sauce
1/2 cup sugar
1/2 cup vinegar
1 T. oil
2 t. sesame oil
2 t. sesame seeds
1 t. red pepper flakes
1/4 t. minced garlic
1/2 t. minced ginger
Dash parsley
Combine water and cornstarch in a small saucepan over medium heat; stir until cornstarch is dissolved. Add other ingredients. Bring to boil, then reduce heat and simmer till thick.
Peanut Dipping Sauce
1/2 cup peanut butter
1/2 cup water
2 T. vinegar or lemon juice
1/2 t. minced ginger
1/8 t. red pepper flakes
3 T. white sugar
1 T. brown sugar
1/4 t. minced garlic
Combine ingredients in a pan over medium low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.
Chicken filling:
1 T. oil
4 chicken breasts, cut into very small strips (they will cut more easily if partially frozen)
Salt and pepper
3 green onions, sliced into sticks
1/4 cup minced water chestnuts (rinsed and drained)
1/4 cup sliced almonds
1-2 heads butter lettuce leaves, washed and dried
1 cup grated carrots
1 cup cellophane noodles, optional
Optional ingredients:
Red cabbage leaves
Bean sprouts, washed and dried
Finely shredded Chinese cabbage
peanuts
Basil, mint or cilantro leaves
Lime and orange wedges
Heat oil in a large skillet or wok over medium-high heat. Add chicken and season with salt and pepper. Stir-fry about 2 minutes, until no pink remains. Add water chestnuts; stir 1 minute. Add 5 T. Sesame Ginger Sauce and heat for 2 minutes, stirring often, until bubbly. Stir in the sliced green onions; remove from heat.
Transfer chicken to a bowl. Arrange on a large platter with lettuce, fillings, and sauces. Serve fillings in purple cabbage leaves if desired.
To eat, spoon some of each ingredient into a lettuce leaf and fold like a little burrito.
6-8 appetizer portions
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