Amazing Asian Lettuce Wraps (Fake Out, Take Out)

 Okay so if you have been reading this little blog of mine lately, you know that I am finally putting my fears of Asian cooking aside and trying my hand at it.  I am not really trying anything too difficult, just the things that I know my family will eat and I can make with fairly everyday ingredients.  As a lover of Asian food, I really can't believe that I had never eaten a lettuce wrap before.  They seem to be everywhere these days. 

I decided to make mine with chicken because I didn't think the family would notice it wasn't beef and any way to cut out a little bit of fat is a winner in my book.

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Ingredients:

·          lb. ground chicken (turkey or beef okay too)

·         2 carrots, shredded

·         3 garlic cloves, minced

·         1 T fresh ginger, minced

·         1 can sliced water chestnuts, drained and diced

·         3 green onions, chopped

·         ¾ C fresh snow peas, chopped

·         1/3 C teriyaki sauce

·         ¼ C hoisin sauce

·         2 T peanut butter

·         1 T rice vinegar

·         1 tsp sesame oil

·         10-12 Bibb (Butter) lettuce leaves

·         2 Cups white rice, prepared

INSTRUCTIONS:
 

In a large skillet, cook chicken and carrot over medium heat until meat is no longer pink.  If using chicken you shouldn’t need to drain but if using other meats, drain and return to pan.  Add ginger and garlic, cook 1-2 more minutes.

Stir in the water chestnuts, green onions, snow peas, teriyaki sauce, hoisin sauce, peanut butter and sesame oil.  Continue to cook over medium heat until all heated through, about 4 minutes.

            

To Serve: Lay the lettuce on a platter.  Place the rice in a bowl and the meat mixture in             separate bowl to allow diners to fill their own lettuce leaves with the mixture and/or rice.

Optional serving:  Omit the lettuce leaves and serve meat mixture over a bed of rice.