Lettuce Wraps

This is Micah and Carlie really excited as we're about to eat our lettuce wraps and cream cheese wontons.

I never really thought about making these myself. I thought you could only get them at PF Chang's. I found a few different recipes online and combined them. I'm really happy to have another go to meal. It was really simple and really tasty. This is what I came up with.


Chicken Lettuce Wraps

• 1 1/2 Tablespoon Rice Vinegar
• 1 1/2 Tablespoon Brown Sugar
• 1/2 teaspoon Ground Red Pepper
• 1/2 teaspoon Ground Ginger
• 1 1/2 teaspoon Sesame Oil
• 3 Tablespoons and 2 teaspoons Soy Sauce, Divided
• 3 Tablespoons Canola Oil
  
• 2 Chicken Breasts, Diced Small
  
• 1 cup Diced Onion
• 3 cloves Garlic, Minced
• 2 cans water chestnuts, diced
  
• Iceburg Lettuce, washed, dried, and separated into leaves
  

Mix together rice vinegar, brown sugar, ground red pepper, ground ginger, sesame oil, and 3 tablespoons of soy sauce, making sure to dissolve brown sugar. Set aside.

Heat oil in pan over medium-high heat. Add diced chicken and brown (about 4 to 5 minutes). Remove chicken from oil. Add onions and garlic to pan and remaining soy sauce (2 tsp.) to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken and waterchestnuts. Saute mixture for a few minutes and remove from heat.

Easy dipping Sauce:
2 TBLS rice vinegar
1 TBL soy sauce
small spoonful of sugar

Spoon chicken mixture into individual lettuce leaves. Serve with easy dipping sauce, Sriracha hot sauce, and crunchy rice noodles.