I commented on Kathy’s blog about the awesome chicken recipe she made and mentioned that I’d made chicken lettuce wraps. Ruth asked for the recipe, so I typed it up and sent it – with a lot of running commentary. These are so darned good. And so good left over the next day. I want them again for supper tonight! These are spicy – which adds to the yumminess – but if you’re a gringo, let up on the pepper flakes a bit…
Jean’s Lettuce Wraps
3 -1/2 chicken breasts (I used the frozen ones mostly thawed – hey, I was in a hurry!-you could use about a pound of ground chicken, too)
1- can water chestnuts, sliced
1- 8 oz box white mushrooms
3- green onions (I use regular onion, about a 1/4 cup, on occasion when I’m out of scallions)
1- T oil
Lettuce leaves (Bibb is best, but whatever you have works!) Grated carrots
Sauce – make this first so it’s ready to go – I double the recipe and keep the extra in a jar in the fridge so I don’t’ have to bother making it every time. It makes almost more than you need, so don’t add it all at once to the meat/mushroom mixture.
1/4 cup water
1 1/2 tsp cornstarch
1/3 cup soy sauce (I use low sodium)
1/4 cup sugar
1/4 cup vinegar (regular old cider vinegar, but I suppose rice vinegar would work too)
1 T sesame oil
1 tsp. red pepper flakes
1 tsp garlic chili paste (my little grocery store has it, so it must be widely available! Small clear plastic jar with a green lid – if you don’t have this, add some finely minced garlic)
1 tsp grated ginger (tip – I buy a big knob of ginger and keep it in the freezer then use my smallest grater whenever I need some. It grates up like a dream and is always fresh!)
Combine water and cornstarch until dissolved. Combine this slurry and remaining ingredients in small sauce pan. Bring to boil then reduce heat and simmer until it thickens a little – 2 or 3 minutes.
Process the chicken in a food processor until finely ground. Clean out processer and grind mushrooms, water chestnuts and green onions until very fine. Sautee the ground chicken in large skillet until no longer pink. Add mushroom mixture. Sautee for a few minutes – just to take the raw edge off of the mushrooms. Add sauce and simmer until the filling is set and not very juicy. This may take a little bit. Let it cool just a tad – stir it frequently – or it wilts the lettuce immediately.
Run a few carrots on the grater blade in the processor to make shreds.
Put a nice amount in a lettuce leaf, top with the carrots and enjoy! I get a craving for these almost once a week. I tried adding the mushrooms to the recipe to stretch the meat (teenage boys!), but it ended up that they were a perfect and healthy addition!