This recipe is probably my favorite recipe this week. It is good. So, so good. Based on this recipe from Rachel Ray, I modified a little bit based on the ingredients I had on hand.
Bonus: Its relatively cheap to make,
Double bonus: Its good for you!
Here we go...
Cut up some chicken and put it in a hot pan with some oil to start cooking. Make sure to cut the pieces up pretty small.
Meanwhile, on the other side of the kitchen, peel and dice a carrot or two.
Put the carrot and some chopped green onions, and minced garlic in with the chicken. Season with pepper and ground ginger.
When the chicken is pretty much cooked, add some roasted peanuts to the pan.
Move the stuffs to the outside of the pan so there is a clear spot in the middle. Take a big, huge scoop of peanut butter and put it in that empty spot.
Let it get all melty...
This is a half cup of apple cider (that may or may not have been in our fridge since our New Year's party...) and a quarter cup of soy sauce. For the record, I really, really love soy sauce.
Stir this in with the melty peanut butter, then mix everything in the pan all together.
Now we need some lettuce. Iceberg hold up well to being wrapped, but it has this big ol' core in the middle.
Luckily, I was a salad bar professional, so I know how to deal with these situations. Grasp the head of lettuce firmly, with the core facing downward. Then whack the bottom of that head against the counter as hard as you can. It will knock the core lose, and you can pull it right out.
Tada!! The recipe says to quarter the head, but I just cut it in half so I had bigger pieces which means bigger wraps.
And there you have it! Lettuce wraps.
Anna made a lettuce wrap a few days ago two, but her approach was quite different (but it still looks delicious).
These would probably also be good with ground turkey or even tofu bits, if you're into that kind of thing.
Enjoy!
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