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Asian Chicken Lettuce Wraps Recipe

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This recipe for Asian Chicken Lettuce Wraps, by , is from The Bell MTS - BBM Team Cookbook , 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!

Trevor Hegarty


1 lb ground chicken
1 TBS peanut oil
onion minced
1 cup red or green pepper diced
1 8 oz can water chestnuts drained and minced

For the Sauce:
3 TBS soy sauce*
3 TBS hoisin sauce**
1 TBS sesame oil
1 TBS rice vinegar
1 TBS peanut butter
1 TBS honey
2 tsp sweet chili sauce
tsp garlic powder
tsp fresh ginger (finely minced)

To serve
cup peanuts crushed.
Lettuce or your favorite Asian salad

1.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.

2.Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.

3.Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.

4.Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.

5.Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.

6.Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

Optional: Crispy Asian noodle can be stirred in at the last second for some additional crunch. This can be hit or miss for some as the noodles quickly become soggy if not add at the right time. My family prefers them on the side and sprinkling a few on tip like a condiment.

We have tried this recipe with ground beef and tofu and also works very well.


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Personal Notes:
Personal Notes:
A healthy quick meal or appetizer for the family and friends. We love PF Chang's lettuce wraps and these are very close to beating them at half the price!




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