This recipe got a lot of positive comments at our Stake R.S. conference that I helped with today.
Asian Chicken Lettuce Wraps
Sauce:
1/3 c. hot water
2 Tbsp. peanut butter
1/3 c. soy sauce
1/3 c. brown sugar
1 clove garlic, minced
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
3 dashes of hot sauce (I did not use this)
1 tsp. ginger root, freshly grated
1 tsp. lime juice
1/4 tsp. lime zest
2 Tbsp. green onion, thinly sliced
3 c. chicken or turkey, cooked and chopped into small pieces
3-4 c. peanut oil (for deep - frying rice noodles) ***
1 pkg. chinese straw rice noodles ****
2 heads iceberg lettuce, core removed, leaves washed and separated, or bib or butter lettuce leaves
carrots, grated
sprouts
cucumber, chopped
1/3 c. peanuts chopped
Combine hot water and peanut butter until smooth. Add soy sauce, brown sugar, garlic, sesame oil, sesame seeds, hot sauce, ginger, lime juice, lime zest, and green onion,. Add half of the sauce to the chicken or turkey; set the rest of the sauce aside to drizzle on the wraps. Refrigerate. In a small, deep saucepan, heat oil very hot. Put a small handful of rice noodles into the oil, they will puff right up. Remove from oil and drain on paper towel. Only use about 1/4 to 1/2 of the package of noodles, since they really expand.
To assemble the wraps: Fill a lettuce leaf with about 2 Tbsp. chicken mixture; add straw noodles, carrots, sprouts and cucumbers. Drizzle a little sauce and sprinkle some chopped peanuts on top. Roll up to eat.
I used pre made rice noodles from Grocery store.
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