Cooking with Kate!: PF Changs Lettuce Wraps

All the credit for this recipe goes to Miss Iowa Girl Eats and it was delicious! This week has been named Asian recipe week. I made PF Changs Lettuce Wraps tonight and I will also make Kung Pao Chicken, Cashew Chicken and Orange Chicken this week. All recipes are healthier versions of your favorite Asian dishes!

INGREDIENTS

1lb ground chicken breast

1/2 medium onion, minced

salt & pepper

2 large cloves garlic, minced

1 inch nob fresh ginger, peeled & minced

1 Tablespoon sesame oil

2 1/2 Tablespoons soy sauce

1/2 Tablespoon water

1 Tablespoon natural peanut butter

1/2 Tablespoon honey

1 Tablespoons + 1 teaspoon rice vinegar

2 teaspoons chili garlic sauce (or more if you like it hotter)

dash of fresh pepper

3 green onions, chopped

1/2-8oz can sliced water chestnuts, drained & chopped

1/4 cup peanuts, chopped

1 head of iceberg lettuce

DIRECTIONS

1. In a skillet, cook the chicken with onion, salt & pepper. Cook the chicken until it is almost done.

2. Add garlic and ginger, and continue cooking until chicken is no longer pink.

3. In another 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.

4. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.