Baby, this is more than a notion...

I am back to my beloved Asian flavors, with redolent chicken peanut lettuce wraps. I recognize lettuce wraps because they are delicate, yet heartily satisfying. You acquire all the inviting Asian flavors without having a corpulent starch such as rice. These compose a delicious lunch, or are premium for entertaining. The hypothesis of wrapping distinctive flavors in lettuce is unfamiliar to the west, and I am embracing the theory. This is a reputable reminder that bread is not the only vessel to deliver enormous flavor. Anything that is consumed with my hands is a champion as far as I am concerned.

Chicken Lettuce Wraps

1 lb ground chicken breast, or finely diced chicken

1/2 medium onion, minced

salt & pepper, a dash of each

2 large cloves garlic, minced

1 inch nob fresh ginger, peeled & minced

1 T sesame oil

2 1/2 T soy sauce

1/2 T water

1 T natural peanut butter

1/2 T honey

1 T + 1 t rice vinegar

2 t chili garlic sauce, sriracha (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

10-12 large outer lettuce leaves, rinsed and patted dry (I used butter lettuce)

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 minced 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 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. Accompany with spicy mustard (I just mix dry mustard and water, to form a runny paste) or spicy soy sauce (2 T soy sauce, 2 T teriyaki sauce, 1-2 t sriracha, 1-2 T honey or agave).

Until tomorrow...Peace.