Chinese Chicken Lettuce Wraps

P.F. Chang’s has nothing on me. Their lettuce wraps are excellent, but then, so are these from a recipe I picked up at 12tomatoes.com.

I guess they were meant to be appetizers, but frankly, the recipe makes enough to feed at least four people for dinner. No steamed rice or pickled veggie sides needed. Just load up the lettuce leaves and munch away.

Ingredients

• BOSTON BIBB or BUTTER LETTUCE, 16 leaves
• CHICKEN (Breasts or Thighs), 2 pounds, boneless, skinless, cut into cubes
• COOKING OIL, 1 tablespoon
• ONION, 1 large, diced
• HOISIN SAUCE, ¼ cup
• GARLIC, 2 cloves, minced
• SOY SAUCE, 2 tablespoons
• RICE WINE VINEGAR, 2 tablespoons
• GINGER, 2 teaspoons, minced
• GREEN ONIONS, ½ cup, chopped
• CARROTS, 1 large, grated
• SESAME OIL, 1 teaspoon
• ASIAN CHILE PEPPER SAUCE/PASTE (Optional), 1 tablespoon

Directions

1. Rinse the whole lettuce leaves and pat dry. Don’t tear them. Set aside in the refrigerator so they stay crisp.
2. (Optional) I then mix the hoisin sauce, garlic, soy sauce, and rice wine vinegar in a small bowl and let the flavors combine.
3. (Optional) I do the same with the green onions, carrots and sesame oil.
4. Lubricate a large, nonstick skillet with cooking spray, add the cooking oil, and cook the chicken for about 3 minutes.
5. Drain off the grease, and add the onion and ginger, cooking for an additional 3-4 minutes.
6. Stir in the hoisin sauce, garlic, soy sauce, vinegar and (optional) the chili pepper. Cook for an additional 2 minutes.
7. Add the green onions, sesame oil and carrots and let it all cook for an additional minute, mixing everything until the chicken shows no trace of pink.
8. Spoon the mixture into the lettuce leaf centers.