I love these as a quick lunch, snack or appetizer. Definitely not the same as P.F. Chang's', but a close second, in my opinion. Give them a try and I'm sure you'll really enjoy them.
Do you have a lettuce wrap recipe that you want to share? Please comment here
Okay, so let's get started!!
INGREDIENTS:
3 tablespoons canola oil
4-5 boneless skinless chicken breasts
1 cup water chestnut (canned is fine)
1/2 cup sliced carrots
1/2 red bell pepper
3 tablespoons chopped onions
1 teaspoon minced garlic
10 crisp leaves of romaine or bib lettuce (rinsed and patted dry)
Dipping Sauce:
1/4 cup sugar (or sugar substitute of your choice)
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
2 teaspoons water
Dipping Sauce "KICK" add-in:
1 tablespoon hot mustard
1-2 teaspoon garlic and red chile paste
Stir-fry sauce:
4 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon rice wine vinegar
DIRECTIONS:
1. Start with making the dipping sauce. Dissolve 1/4 c. sugar in 1/2 c. water.
(Note: The mixture in the photo below looks dark because I used raw sugar. Also, if you would
like a thicker dipping sauce, add less water.)
2. Gather all the other ingredients you will need.
3. To the sugar/water mixture, Add 2 tbsp. soy sauce.
4. Add 1 tbsp. of lemon juice. (You may use a freshly squeezed lemon. I chose to use bottled lemon juice, since I had it on hand in the fridge.)
5. Add 2 tbsp. each of both rice wine vinegar and ketchup.
6. Add a dash of sesame oil (approx 1/8 tsp.) Mix well and store in fridge for later use.
7. Next, we make the dipping sauce "kick" add-in.
You will need the hot mustard and chili paste for this.
8. Mix in the 1 tbsp. hot mustard and 2 tsp. chili paste in a bowl and set in fridge for later use.
Note: Eventually when your lettuce wraps are served, you will mix the dipping sauce and the 'kick' add-in together for the desired flavor you want. Some may like their dipping sauce hotter/spicier than others, so it's best to keep them separate and allow your guests to mix their add- in for their own desired flavor.
9. Now for the filling for the lettuce wraps: Season chicken breasts with salt and pepper and saute them in the 3 tbsp. of canola oil on medium to high heat. 5 minutes on each side until done.
10. When done, remove chicken from pan.
Note: Keep pan heated for stir fry. Also keep any residual oil in pan.
11. Hand shred chicken into smaller pieces as shown below.
12. Now, add veggies!
13. Chop water chestnuts, carrots, garlic and onion in small pieces. I cheated this time and used my food processor...lol. You may do the same.
14. Coarsely chop red bell pepper. Add to other veggies.
15. Add ingredients for the stir fry sauce. (Soy sauce, brown sugar and rice wine vinegar.)
Wisk stir fry sauce together and set aside. Make sure brown sugar is fully dissolved.
16. Add shredded chicken, red bell pepper, onions, carrots and water chestnut to hot pan.
17. Add stir-fry sauce to the pan and saute the mixture for a few minutes. Turn off heat and set aside.
18. Gather lettuce leaves and place about a spoonful of stir-fry mixture in the middle of each lettuce leaf.
19. Remove dipping sauce container from fridge. Add desired amount of the "kick" mixture to the dipping sauce. I suggest adding in a teaspoon at a time until you get the flavor you want. For me, two teaspoons of "kick" was all I could handle. Place in a small dipping container.
If you choose to, you may also pour dipping sauce over your lettuce wraps if you prefer not to 'dip' them in the sauce.
20. Enjoy!!!!
For what it's worth, Mr. Berry gives these lettuce wraps a "two sauce- filled thumbs up!" :)
