Continuing with the lettuce wrap theme…we’re onto Chinese chicken lettuce wraps. These were almost as delicious. Matt and I enjoyed them very much. (I even took leftovers for lunch today instead of a Lean Cuisine, which I RARELY ever do.)
The best part of this meal was how fast it was to make! Usually, I look at the cooking time for a recipe and immediately double it. This meal, however, was done in less than 25 minutes. That’s pretty remarkable! Especially for a school night…
Start with your all your prep because once the first ingredient hits the skillet, it goes fast!
- Chop up 1 onion.
- Mince up some garlic and a nice size piece of ginger.
- Cut up 1 yellow pepper.
- Slice up some scallions. (I had already-sliced scallions in my freezer, so I just added them.)
I would also recommend making your sauce before starting the actual cooking…
- Add 1 tablespoon of sesame oil to a bowl.
- Add 2.5 tablespoons soy sauce.
- Add 3/4 tablespoon water.
- Add 1 tablespoon creamy peanut butter.
- Sprinkle in a little sugar.
- Add 1.5 tablespoons rice vinegar.
- Add 2 tablespoons of Thai chili sauce.
- Season with black pepper.
- Microwave for about 25 seconds, then stir combine.
Okay, you are now ready to turn the stove on…
- Heat a large skillet over high heat.
- Add the onions.
- Add 1 package of ground chicken.
- Break up the chicken with a wooden spoon.
- Cook until browned.
- Add the garlic and the ginger.
- Stir to combine.
- Cook for about 3 more minutes.
- Add the sauce.
- Stir to coat all of the chicken mixture evenly.
- Add the yellow pepper and scallions.
- Stir once again to incorporate all ingredients.
- Let cook until the peppers are tender-crisp.
- While you’re waiting, chop up a handful of peanuts.
- Add the peanuts to the chicken and remove from the heat.
I used Boston lettuce again. I think it’s a great lettuce for wraps. It’s really easy to fold and doesn’t rip apart. You can also use romaine or even iceberg. Whatever floats your boat. Enjoy!