asian chicken lettuce wraps
3 frozen chicken breasts
1 large carrot
8 whole mushrooms
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1/2 can water chestnuts, drained
2 Tablespoons oil
1/4 teaspoon sesame oil
1 head iceberg or butter lettuce, leaves washed and separated in wholes
rice noodles, fried quickly in hot oil (optional)
sauce: *(double for dipping sauce, set aside half, see notes below)
1/2 cup water
1/4 cup sugar
2 Tablespoons rice vinegar
1 teaspoon sesame oil
1/2 teaspoon sriracha (asian chile sauce)
1/2 cup soy sauce
1/2 teaspoon fresh ginger
bring chicken breasts to a boil in water to cover with a pinch of salt and a clove of garlic. boil for ten minutes. remove from water and chop finely, about the size of a kernel of corn.
meanwhile, finely grate carrot. finely dice onion , water chestnuts, mushrooms and bell pepper to the same size as the chicken pieces, about the size of a kernel of corn.
*mix together sauce ingredients. whisk to combine. if you want a dip for your wraps (yes you will want a dip,) make another batch (or double) sauce, and to the dipping sauce add: a bit more sriracha, 1/8 tsp red pepper flakes, and 1/4 teaspoon fresh ginger.
heat 2 Tablespoons oil and 1/4 teaspoon sesame oil in a large pan. add onions, mushrooms and red bell pepper. cook 2 minutes to soften. add chicken, water chestnuts, and garlic. saute for 2 minutes. add sauce to pan, bring to a boil, and simmer for 10 minutes until liquid is reduced and there is almost no liquid left in pan. stir in grated carrot. serve on bed of rice noodles with a plate of whole lettuce leaves. yummy with veggie peanut noodles or hot rice!
I found all the ingredients at Wal-Mart and the family DOWNED it! Maybe its been a long time since I ate these at PF Changs, but these tasted just like them. And it really was SO simple to make. The only thing that was annoying was all the dicing...probably because I have a sliced finger that kept getting juices in it and stinging. But other than that, super simple, super delicous. I think I am making them again tomorrow night...I still have all the ingredients. My only word of caution...double the recipe! You will be surprised how fast it goes!
(this recipe was taken from "fashionable foodie blog")
