Recipe by Krista Roes
This is my version of the popular dish with a bit of Thai mixed in and using mostly ingredients that I have around the house. There are lots of things you could add to this... for example celery and red pepper
- 1 head romaine lettuce (or iceberg)
- 4 chicken breasts
- 2 tablespoons sesame oil
- 1 cup carrot, grated
- 2 green onions, thinly sliced
- 1 cup water chestnut, rinsed and chopped
- 1⁄4 cup toasted sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon seseme oil
- 2 slices ginger, minced
- 1 garlic clove, minced
- 2 tablespoons peanut butter
- 1 tablespoon sugar
- 1 tablespoon honey
Directions See How It's Made
- Wash the lettuce, dry, and separate the leaves. Set aside.
- Cut chicken into small pieces, less than 1/4 inch square.
- Mix together the sauce ingredients. I puree them together with a hand blender.
- Heat 2 tbsp of sesame oil in a non-stick frying pan on high heat. Add the chicken. When the chicken is about half way done I mix in the sauce. Only add enough to sauce to thoroughly coat the chicken and a little bit more. You don't want the chicken "swimming" in the sauce. Cook until the chicken is cooked through.
- In a separate bowl combine water chestnuts, green onions, carrots. Add warm chicken, mix together and sprinkle with sesame seeds.
- Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.