ASIAN CHICKEN LETTUCE WRAPS #VEGAN #DINNER
Asian Chicken Lettuce Wraps (superior to P.F. Chang's)! A brisk (under 30 minutes), simple, and sound supper that preferences flavorful! Gluten and without dairy! I realize that is an entirely strong case… Asian Chicken Lettuce Wraps you can make at home that are superior to the adored dish from P.F. Chang's?! It might be intense, yet it's valid! This Asian Chicken Lettuce Wraps formula is one that took me long stretches of experimentation, and loads of taste-testing, to get it without flaw.
I've just talked about my adoration for Asian sustenance here and here. These Asian Chicken Lettuce wraps are one of my preferred meals. They are fast and simple and my entire family adores them. Indeed, even my children eat them, and have a fabulous time doing it!
Ingredients :
- 1 lb ground chicken
- 1 TBS peanut oil
- ½ onion minced
- 1 cup red or green pepper diced
- 1 8 oz can water chestnuts drained and minced
For the Sauce:
- 3 TBS soy sauce*
- 3 TBS hoisin sauce**
- 1 TBS sesame oil
- 1 TBS rice vinegar
- 1 TBS peanut butter
- 1 TBS honey
- 2 tsp sweet chili sauce (Trader Joe’s!)
- ½ tsp garlic powder
- ¼ tsp powdered ginger
- To serve
- ¼ cup peanuts crushed.
- Lettuce or your favorite Asian salad
Instructions :
- Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
- Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
- Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
- Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
- Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
- Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!
For more detail : http://bit.ly/2Ke2BVg
