Total Time
50mins
Prep 20 mins
Cook 30 mins

I found this recipe in a cookbook and I've made it many times. I have tweaked it to make it much better. I have used both chicken and turkey for this recipe and they both taste equally great. I hope you enjoy!

Ingredients Nutrition

Directions

  1. Combine chicken, ginger and red pepper flakes in medium bowl.
  2. Blend soy sauce into cornstarch in cup until smooth.
  3. Heat wok or large skillet over medium-high heat. Add oil; heat until hot.
  4. Add chicken mixture; cook and stir 2 to 3 minutes until chicken is cooked through.
  5. Stir soy mixture and add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
  6. Add water chestnuts, onions and peanuts; heat through.
  7. Divide filling evenly among lettuce leaves, roll up. Secure with toothpicks. Serve warm or at room temperature. If you are using this recipe as a meal instead of an appetizer, leave filling in a bowl and arrange lettuce on a plate.
  8. Let everyone build their own! This makes for a fun dinner, especially for kids. Do not let filling stand at room temperature more than 2 hours. Serve with hot mustard. As stated above, the hot mustard cab be mixed with soy sauce to "tone down" the punch of the mustard.
  9. Makes 12 appetizers.
Most Helpful

Made this for My3 CHefs June 2012 tag game and this is really quite a simple and tasty dish. I did cut the recipe in half and added some sliced sugar peas (steamed in the micro for a few seconds) and added them to the onions and water chestnuts. Other than that I did follow the instructions...one I would make again. Thank you for posting.

mama smurf June 07, 2012