Have you ever had the lettuce wraps at P.F. Changs?
You should try them.
They are delish/my favorite.
These wraps I have for you today are a pretty close second!
I made these for Mikey this week.
He kept mentioning how they made for such a healthy dinner. He also said that they were super tasty and that I was the best wife ever.
Then he realized how many dishes there were and immediately changed his mind.
I use a lot of dishes when I’m cooking in a hurry.
Mikey is my dishwasher. He’s incredible like that.
I’m pretty sure he learned it from his Dad 🙂
These are super quick and easy to make. You mince up some chicken and then marinate it in some soy sauce, shallots and corn starch
While that is marinating, you heat some oil and sautee some ginger and garlic (the recipe includes mushrooms, but I really hate them and therefore left them out).
After the garlic and ginger sautee (about 10-20 seconds) you add the marinating chicken.
Let that cook and brown (I should have let mine brown more, I was rushing and didn’t wait for high heat).
Then wash and dry some butter lettuce leaves…
And voilà! you have stir fry chicken lettuce wraps. The flavor is pretty incredible thanks to the ginger, soy sauce and garlic.
So light and refreshing on a scorching summer night.
If you want to avoid turning on the oven/stove, make these!!!
Make a grocery list.
Buy neccessary items.
Make these tonight.
You will thank me tomorrow.
Recipe: Stir Fry Chicken Lettuce Wraps (adapted from epicurious)
Makes 2-6 servings (depends on if you are eating with boys or girls)
Also, the trick to a successful stir-fry is to have all your ingredients prepped so that you can cook quickly over high heat.
16 large butter lettuce leaves
1/2 cup Asian sweet chili sauce
1 pound skinless, boneless chicken thighs, minced (I used chicken breast strips. Fast and easy to mince)
2 scallions, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium shiitake mushrooms (about 1 ounce), stemmed, minced (OPTIONAL)
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/4 cup unsalted, roasted cashews, chopped
Wash lettuce leaves and set aside.
Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally.
Heat oil in a large nonstick skillet.
Add mushrooms; stirfry 15 seconds. Add garlic and ginger and stir-fry 10 seconds.
Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes.
Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.