One of our favorite things to order in restaurants are lettuce wraps, I have been searching for a while for a recipe to make them at home. Most call for a sauce made entirely of hoisin which didn’t have the depth of flavor I was looking for. I finally found what I was looking for. I have made these 3 times in the past month, they are perfect for an appetizer party, or a light lunch. Try them soon, you won’t be disappointed.

Asian Lettuce Wraps

1 lb  chicken breast, chopped into 1/4 inch cubes
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1 can bamboo shoots, drained and roughly chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
handful of rice vermicelli
cooking oil

Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onion, water chestnuts and bamboo shoots into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Meanwhile heat up some oil in a wok or frying pan and when it is very hot, toss in the rice vermicelli until puffed, it won’t take long at all. Top the chicken mixture with chopped peanuts and vermicelli and serve with lettuce leaves.

Incredible flavor!