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September 2011

More Meals

Easy Entertaining Meal

Asian Chicken Lettuce Wraps

Serves 4–6 as part of a larger meal
Recipe by Eshun Mott, Co-author of Whining and Dining: Mealtime Survival for Picky Eaters and the Families Who Love Them

You'll Need

Chicken Mixture

2 Tbsp vegetable oil
½ cup chopped onion
½ cup finely chopped carrot
1 lb ground chicken
2 Tbsp chopped ginger
2 tsp chopped garlic
1 – 218 ml can water chestnuts, drained and chopped (about ¾ cups)
2 Tbsp fish sauce
1 Tbsp soy sauce
1 Tbsp hoisin sauce
½ tsp Asian chili sauce
½ tsp cornstarch mixed with 1 ½ tsp water
Salt
⅓ cup chopped green onions

Sauce:

3 Tbsp hoisin sauce
1 ½ Tbsp soy sauce
1 Tbsp balsamic vinegar
1 Tbsp lime juice
1 tsp brown sugar
1 small head iceberg lettuce, separated into leaves

Prep and Cook

Heat oil in a large frying pan over medium-high heat.
Add onions and carrots and sauté for 3 minutes or until beginning to soften.
Turn heat to high, add chicken and cook, stirring, for 3 minutes or until it has lost its pinkness.
Add ginger, garlic and water chestnuts and sauté for 2 minutes longer or until chicken is cooked through.
Combine fish sauce, soy sauce, hoisin sauce, and Asian chili sauce and pour over chicken, stirring to coat.
Add cornstarch mixture and bring just to a boil or until juices in pan are slightly thickened and coat chicken.
Season with salt to taste and sprinkle with green onions.
Whisk together sauce ingredients and place in a small serving bowl with a spoon for drizzling.
Serve chicken mixture, sauce and lettuce cups on a platter and let everyone make their own wrap.

Good to know: Serve with a simple Asian noodle salad and a lightly pickled cucumber salad (check out Whining & Dining: Mealtime Survival for Picky Eaters and the Families Who Love Them for the recipes) to make it into a feast.