Chicken Lettuce Wraps

We ate for the first time at P.F. Chang's on Monday,   and had their chicken lettuce wraps.  The boyfriend really enjoyed them and found a few versions online.  I attempted one of them tonight.  The filling came out well, but even though the recipe says that Boston lettuce works, we found that it couldn't hold the filling very well, just not strong enough.  Also, I couldn't find the Asian chili pepper sauce, so I followed the note and used the cayenne pepper.

ingredients:

16 Boston, bibb or butter lettuce leaves
1 pound ground chicken breast
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Asian chili pepper sauce (see Note)
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped
1 bunch green onions, thinly sliced
2 teaspoons Asian sesame oil

directions:

Rinse lettuce leaves, keeping them whole. Set aside to drain. 

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes. 

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco. 

cook's notes:

Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.

Chicken Stir Fry

This is not your typical stir fry.  It is Asian, for sure, but I think of stir fry as having more vegetables in it, served over rice.  This is served with angel hair in a yummy sauce.

Regardless, this recipe is quick, easy and delicious!

Our preferred grocery store stopped carrying this flavor of Kraft dressing.  We've tried others, and none of them are quite right.  I finally did a search on Kraft's website to find out who sold it near me.  Happily, I found it again!

This recipe was on the cover of the Fall 2007 issue of Kraft Food & Family magazine.

Chicken Stir Fry

8 oz angel hair pasta
2 cups broccoli florets
1 lb boneless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame Dressing
2 Tbsp soy sauce
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp crushed red pepper (I always skip this)
1/3 cup dry roasted peanuts, chopped (I never chop them)

Cook pasta as directed, adding broccoli to boiling water for the last 3 minutes of the cooking time.

Spray a large nonstick pan with cooking spray.  (I prefer olive oil with a little minced garlic, salt and fresh ground pepper)  Heat on medium-high.  Add chicken and cook 6-8 minutes or until cooked through. 

Stir in dressing, soy sauce, ginger, garlic and crushed red pepper (I mix it in the measuring cup first).  Cook 1 minute, stirring ocassionally.

Drain pasta and return to pan.  Add chicken mixture and stir lightly.  Sprinkle each serving with peanuts.  (I just add the peanuts into the mixture before I combine it)