Dishin’ With Debbie-Asian Chicken Lettuce Wraps
Inspired by a popular appetizer at one of our favorite chain restaurants, I came up with my make-at-home version so you can enjoy them anytime you want!
Ingredients:
1 lb. lean ground chicken
1 can diced water chestnuts
1/2 tsp. grated fresh ginger
1 clove minced garlic
1-2 tsp. toasted sesame oil
3 T soy sauce
2-3 T. teriyaki sauce
2-3 T. Szechuan sauce
1 T. sweet chili sauce
hot mustard from your Chinese takeout stash…or sub dijon mustard
bibb lettuce for wrapping
shredded carrots
Directions:
Brown the chicken in a skillet until cooked through. Begin adding ingredients through chile sauce. Bring just to a boil, then simmer to cook down for about 5 minutes. Mix small amounts of sauces used in the filling to make a sauce and add a small amount of mustard to taste. Spoon some filling onto each lettuce leaf, top with carrots and sauce for serving. Avoid assembling these ahead of time or the lettuce may get soggy. Just serve the components and allow guests to assemble at the table.
**BONUS RECIPE-ASIAN CHICKEN CUPS**
Make the chicken filling and sauce recipe above. Place wonton wrappers in mini muffin tins and fill with the chicken. Bake in a 350-degree oven for about 6-7 minutes until cups start to brown. Serve with a drizzle of sauce for quick appetizer bites.
