I’ve been MIA lately because I took a trip out of state to go see my friends and family back in WA. While it was a lovely time, I came home and was a little distraught by the change in the scale number. So here I am back to cooking and not eating out every night!
This is a recipe that I just had a craving for so I made them for dinner tonight. I’ve made it before and even my husband liked them, which is an accomplishment considering it’s food wrapped in lettuce! He even took some leftovers to work and let his friend try some who also said it was delicious.
Now that summer is coming…this is a light, refreshing and healthy meal to try. On top of it all, it was easy to make! So now the real question…does it really taste like P.F Chang’s Lettuce Wraps? Not really. In my opinion at least. But is it still delicious?? Heck yes! It is even a lot more healthy and light…definitely not as salty too. I also used lettuce leaves which is a lot healthier than the iceberg lettuce because it has more nutrients. This is definitely a recipe I make time and time again! Enjoy!
P.F CHANG’S LETTUCE WRAPS
1lb ground chicken breast
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.
2. Meanwhile, in a microwave safe bowl, combine soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
3 Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.