It’s great to have a few quick and easy weeknight dinner recipes on hand and these lettuce wraps are full of flavor. This recipe is actually inspired by the menu item at P.F. Chang’s. One change was to omit the water chestnuts and use almonds instead, but as always do as you’d prefer.
1 head of Boston Lettuce, about 8 large leaves from the head for wraps
2 tablespoons olive oil
1 lb. Ground Chicken
1 cup matchstick carrots
1 cup chopped shitake mushrooms
1/2 onion, chopped
1 clove garlic, chopped fine
1/4 cup sliced almonds
2 tablespoons brown sugar
1 tablespoon white vinegar
1 teaspoon sesame oil
2 tablespoons ketchup
1 teaspoon freshly grated ginger
3 tablespoons soy sauce
3 green onions, chopped, for garnish
additional sliced almonds for garnish
1. Preheat large skillet. Drizzle with olive oil. Add sesame oil. Add ground chicken. Add mushrooms and onions. Brown chicken. Add garlic and carrots. Then add almonds, brown sugar, vinegar, ketchup, grated ginger and soy sauce. Mix well and simmer until sauce has thickened.
2. To serve, spoon ground chicken mixture into lettuce leaves. Garnish with green onions and almonds.