I first made these chicken lettuce wraps last week and they have quickly jumped to the top of my favorite weeknight dinner meals list. They're incredibly easy to make and a great way to incorporate more vegetables in our diets. The recipe is also wonderfully versatile so you can substitute whatever you have in your pantry.
The Hubby's sister started our love for lettuce wraps with her own recipe, but the incorporation of a box rice mix is not Paleo friendly. I found this recipe from Bon Appetit Magazine and adjusted it to fit our tastes and preferences.
Optional additions: cashews, tofu, broccoli
1.) Mix 1 lb. ground chicken, 2 T soy sauce, 2 T minced garlic, 1 teaspoon cornstarch in a large bowl. Sit at room temperature for 10 minutes.
2.) Meanwhile, heat 2 T peanut/sesame oil in skillet. Add 1 can (or fresh) sliced mushrooms, 4 chopped carrots, 1 can sliced water chestnuts and stir fry 15 second. Add 1 teaspoon ginger and stir fry 10 seconds. Season with 2 teaspoon onion powder. Add chicken mixture and cook through.
3) Toss with 1/2 C sweet chile sauce and season with salt and pepper. Cover and simmer 5 minutes.
4) Serve with lettuce cups and extra sweet chile sauce.
(Makes enough for about five large wraps. Should serve four, but is only just enough for two fatties like us.)