recipe box: twenty two

July 25, 2012

spicy turkey lettuce wraps

what you need
twenty ounce of lean ground turkey 
one medium onion- diced
salt & pepper to taste
two large cloves garlic- chopped
two heaping tablespoons of fresh ginger- peeled & minced
 three green onions- chopped
8oz can sliced water chestnuts- drained & chopped
fourth of cup peanuts- chopped
 lettuce leaves- rinsed and patted dry

one tablespoon sesame oil
two tablespoons soy sauce
half tablespoon water
one tablespoon natural peanut butter
half tablespoon honey
one tablespoons + one teaspoon rice vinegar
two teaspoons chili garlic sauce 
(or you make your own by mixing sriracha with minced garlic) 
dash of fresh pepper

 what to do
Heat a large, non-stick skillet on high. 
Add chicken, onion, salt & pepper
and cook until chicken is nearly done
stirring often to break up the meat. 
Add in garlic and ginger and 
continue cooking until chicken is no longer pink.

Meanwhile, in a microwave safe bowl, 
combine sesame oil, soy sauce, water, 
peanut butter, honey, rice vinegar, 
chili garlic sauce and pepper. 
Microwave for 20 seconds, then stir until smooth. 
Add into the skillet and stir to combine.

 Add green onion and water chestnuts into the skillet 
then cook for one to two minutes until the onions 
are soft and the water chestnuts are heated through.
Sprinkle with chopped peanuts (we used spicy peanuts)
and serve with cold lettuce leaves.

this is a healthier, lighter version
of pf changs lettuce wraps- we used turkey
instead of chicken just by preference.
you could totally make this vegetarian
using whatever meat substitute 
or tofu you choose!

we made a dipping sauce using
House of Tsang Bangkok Padang Peanut sauce (1/4 cup) 
two tablespoons rice wine vinegar
two teaspoons sesame oil
a few dashes of soy sauce
whisk until combined and it's ready
dip or drizzle it over your wraps!

1 comment: