Lettuce Wraps

Two weeks ago Evan and I went on a date to P.F. Chang's in Maple Grove, and had the most mouth-watering appetizer.  We aren't a couple to get an appetizer AND entree, but our waiter was amused by us and my questions regarding China and said it was on the house and we HAD to try the Lettuce Wraps.  He was sooo right because those suckers were stop-in-your-tracks-smack-your-lips-DELICIOUS!  

Later that weekend I found a copy-cat recipe AND made it!  Honestly, I would recommend it to anyone, because it is easy, scrumptious, and healthy :)

Lettuce Wraps

1 lb. ground chicken breast
1/2 medium onion, minced
Salt & pepper
2 large cloves garlic, minced
1 inch knob fresh ginger, peeled and minced
1 tbsp. sesame oil
2 1/2 tbsp. soy sauce
1/2 tbsp. water
1 tbsp. natural peanut butter
1/2 tbsp. honey
1 tbsp. & 1 tsp. rice vinegar (left this part out)
2 tsp. chili garlic sauce
3 green onions, chopped (too much onion, so left out!)
1/2 8 oz. can sliced water chestnuts, drained and chopped
1/4 c. peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Heat a large, non-stick skillet on high. Add chicken, onion, salt and pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink. Meanwhile, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper in a bowl. Microwave for 20 seconds, then stir until smooth. Add to skillet and stir to combine. 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. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

NOW DO IT!!!!