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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Thai Chicken Lettuce Wraps Recipe

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This recipe for Thai Chicken Lettuce Wraps is from The Robbins Egg, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 t. olive oil
1/2 lb. boneless skinless chicken breasts (or tenders), chopped into small pieces
4 clove garlic, minced
1/2 c. yellow onion, chopped
1/2 t. salt
1/4 t. freshly ground black pepper
1 carrot, shredded
1/2 c. cabbage, finely shredded (red, green, or napa)
3 green onions, chopped

For sauce:

1/3 c. sweet chili sauce
1 heaping T. peanut butter, smooth or crunchy
1/2 t. freshly grated ginger ( or 1/4 t. ground ginger
2 t. low[sodium soy sauce
1/4 c. fresh cilantro, chopped
crushed red pepper flakes to taste
1 head Boston Bib lettuce (or romaine)
Directions:
Directions:
Heat oil in a large skillet over medium.

Add chicken, garlic, onions, salt, and pepper and cook, tossing occasionally, until chicken is cooked.

Add the carrots, cabbage, and green onions, and cook for 2 more minutes.

In a small bowl combine the sweet chili sauce, ginger, peanut butter, soy sauce, and crushed red pepper. Stir until smooth.

Add sauce to the pan. Add cilantro, toss everything until combined.

Spoon mixture into individual lettuce cups. Should fill about 8 lettuce cups.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
you can substitute 1/2 pond ground chicken or turkey.

 

 

 

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