From: I fell in love with Chili's lettuce wraps years ago and was heartbroken when they stopped serving them. Then when I found this recipe online recently, I jumped for joy and knew I had to try it immediately! It's definitely one of our favorites.
Ingredients:
4 chicken breasts and 1 Tbsp oil
2 carrots
1/4 cup minced water chestnuts (optional)
1/4 cup sliced almonds (optional)
about half of a bunch of romaine lettuce leaves
Stir Fry Sauce
1/4 cup water
1 teaspoon cornstarch
1/3 cup soy sauce
1/4 cup sugar
1/4 cup vinegar
1 tablespoon oil
2 teaspoons sesame seeds
1 teaspoon red pepper flakes (optional - add only 1/8 of a tsp if you don't want the sauce to be spicy)
1/2 teaspoon minced ginger
Peanut Dipping Sauce
1/2 cup peanut butter
1/3 cup water
2 tablespoons vinegar
1/2 teaspoon minced ginger
1/8 teaspoon crushed red pepper flakes (optional - add only a pinch if you don't want the sauce to be spicy)
1/4 cup sugar
1/4 teaspoon minced garlic
1/2 teaspoon oil
1 tablespoon brown sugar
How to:
Start by preparing the stirfry sauce. Combine water and cornstarch and stir until cornstarch is dissolved. Add this to the other stir fry sauce ingredients in a small saucepan over medium heat. Bring to boil, then reduce heat and simmer till thick. Set aside.
Now prepare the peanut dipping sauce. Combine ingredients in a pan over medium low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.
Heat 1 Tbsp of oil in a large skillet over medium heat. Cook chicken breasts until done, turning every couple of minutes. Keep the pan hot, but on a cutting board, chop into small pieces. Put chicken back in the same pan over medium/high heat and add water chestnuts. Heat for 1 minute. (Water chestnuts are not shown.) Add 5 Tbsp of stir fry sauce to the chicken and heat for 2 minutes, stirring often. The sauce should be bubbly. Now the chicken is done.
Put it all on the table.
Pile it into a lettuce leaf and roll it to eat it!
Yummmm...
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