During this beautiful summer weather, everyone loves to get outside for picnics and barbecues. What recipes are you cooking up?
Here’s a great appetizer for your family and friends: lettuce wraps!
How to Make Lettuce Wraps
What you will need:
- 1 pkg. Sweet Sesame Ginger Sauce
- 1 C. water
- 2 t. sesame oil
- 1 C. (8 oz.) boneless skinless chicken breast (small diced)
- 1/3 C. unsalted peanuts
- 1-5 oz. can water chestnuts (drained and chopped)
- ½ C. green onions (sliced thin)
- 1-bunch Boston bib or butter lettuce (iceberg or romaine will work also)
- 2 t. vegetable oil
Rinse lettuce leaves and pat dry, being careful to not tear. Set aside.
Heat vegetable oil in a skillet or wok over medium-high heat.
Add diced chicken and brown (about 3-4 minutes). Drain any excess liquid from pan. Reduce heat to medium and stir in water, sesame oil and Sweet Sesame Ginger Sauce Quick Mix.
Add peanuts and chopped water chestnuts. Cook 5 minutes.
Remove from heat and stir in sliced green onions.
Pour mixture into a bowl and place on a platter. Arrange lettuce around bowl.
Spoon mixture into a lettuce leaf, wrap and enjoy! (serves 4 as an entree)
Find more recipes like this from Rada Quick Mix Recipes.
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Watch for Cutting Tips on this Recipe
Hi, Kristy at the Rada Kitchen, and today we’re making lettuce wraps using our Sweet Sesame Ginger Sauce. You’ll need one package of that, a bunch of lettuce, a cup or 8 oz. boneless skinless chicken we’ll dice, a half cup of thinly sliced green onions, a third cup unsalted peanuts, a 5 oz. can of water chestnuts that have been drained, 2 teaspoons of vegetable oil, 2 teaspoons sesame oil, and a cup of water.
First we’re going to thinly slice our onions with our French Chef knife, cut the ends off. Keep the tip of the knife on the cutting board, keep your knife in and knuckles out.
Now I’ll chop up the water chestnuts using the same knife with a rocking motion. This makes really quick work when you need to chop. Now we’re going to dice our chicken. This is about a half pound. Dice it really small with this old-fashioned butcher knife. Go against the grain. Make sure your fingertips are in, away from the blade. I like to trim around this gristly part. Now turn it the other way and go back over it till it’s very thinly diced.
My chicken’s diced small, and we’ll add it to the vegetables on the stove. In a wok or medium sized skillet, heat the two teaspoons of vegetable oil on medium-high heat. Then add the chicken. Cook it till it’s brown, about 3-4 minutes. You might have to drain it.
Now add the two teaspoons of the sesame oil, one cup of water, and then the Sweet Sesame Ginger Sauce. Reduce your heat to medium and mix that all in well. I have a non-stick wok that I’m using, so I’m using the Rada non-stick spoon. Now that my water and sesame ginger sauce is mixed in well, I’m going to add the unsalted peanuts and chopped water chestnuts. We’re going to cook this for 5 minutes on medium heat.
Now this has been cooking for 5 minutes. I’m going to add our green onions we chopped and it’s ready to serve. Put the mixture in a bowl and put it in the middle of a platter. Take your lettuce leaves and arrange those around the platter. You’ll serve your lettuce wraps like this and include a spoon. There’s your lettuce wrap.
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