Daughter sent me this. I haven't tried it yet, but I thought it sounded interesting for a summer time meal. I would have to figure out how to fatten it up a bit, me and ground chicken breast don't get along that well. If its ground chicken thighs and/or dark meat, all the better.
Needs a little bit of tweaking to make it lower carb than listed.
Ingredients
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil (I didn't have, used avocado oil, worked fine)
2 1/2 Tablespoons soy sauce (lower sodium)
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar (sodium free version)
2 teaspoons chili garlic sauce (found in Asian aisle)
dash of fresh pepper
3 green onions, chopped (didn't use these)
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped (didn't use these)
10-12 large outer lettuce leaves, rinsed and patted dry (organic girl makes romaine hearts package that worked great...found at Publix)
Your choice of hot sauce...I found a hot sauce in the Asian aisle and John loved to top his wraps with this for spicy kick...Sriracha Hot Chili Sauce)
Instructions
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.
Needs a little bit of tweaking to make it lower carb than listed.
Ingredients
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil (I didn't have, used avocado oil, worked fine)
2 1/2 Tablespoons soy sauce (lower sodium)
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar (sodium free version)
2 teaspoons chili garlic sauce (found in Asian aisle)
dash of fresh pepper
3 green onions, chopped (didn't use these)
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped (didn't use these)
10-12 large outer lettuce leaves, rinsed and patted dry (organic girl makes romaine hearts package that worked great...found at Publix)
Your choice of hot sauce...I found a hot sauce in the Asian aisle and John loved to top his wraps with this for spicy kick...Sriracha Hot Chili Sauce)
Instructions
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.
