For those of you who have found (and love) Pinterest, this recipe got immediately 'pinned' to my foodie board, and was one of the few that make the cut into the kitchen.
Back story.
We always go out to Chipotle. Like, always. If my husband is around and there is some reason that we're going out, it's there. And although I love a good Chipots share, I also love other food (yes, that's right honey, look away!). One of the restaurants I love is PF Changs. The closest one is an hour away but whenever we have our kid-free weekends, I try to push for a slice of Omaha with a side of Lettuce Wraps. Please?
Enough of that. When I saw the pin for make-at-home lettuce wraps I quickly repinned to my foodie board, and then printed out the recipe from the original website. I, ahem, did a few things differently as I lack the human will and determination to follow a recipe to the T. It's a character flaw that usually ends up on the positive side, more often than not. I'll give you the recipe as I made it, and then what I would have done differently. If you want the original go to the link...and quit reading my blog.
Kidding.
Ingredients:
1 lb ground chicken breast
1 onion, chopped
3 garlic cloves, minced
powdered ginger 1/2 tsp.
2 tblsp peanut oil (substitute for allergies)
5 tblsp soy sauce
1 tblsp water
3+ (to taste) Tblsp peanut butter (I used chunky because I didn't want to chop peanuts, also)
1 heaping tblsp honey
1 tblsp + 1 tsp rice vinegar
2-3 tsp chili garlic sauce (yes, it's red in the grocery store, and yes that confused me terribly)
1 bunch of green onions, chopped
1 8 oz can of water chestnuts drained (CHOPPED-uh, my mistake using sliced)
10 leaves butter lettuce or head lettuce rinsed and stacked
salt + pep to taste
Add oil to a pan on Med high heat and add garlic, onions, salt + pep and cook until onions translucent. Add ground chicken, and ginger. Cook until chicken no longer pink. Next step taken from website: 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. Then add green onions and water chestnuts for 1-2 minutes. Stir until fully combined, and then eat with lettuce as a wrap.
What I would have done differently:
Next time I will get the CHOPPED water chestnuts rather than the (quite) large sliced ones. Big mistake as they look like a sore thumb above, when at PFC's they are just a nice little unobtrusive crunch. I also think the ground chicken was a waste of money. We have been buying a roasting chicken each week so my husband can have very spicey chicken with our rice bowls, and half of that chicken could have easily substituted for this dish. Note: this does taste slightly different than PF Changs, but it is a darn good replication. Make sure your lettuce is fresh and crisp, as that adds a nice texture. Enjoy!
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