Food: Ginger-Sesame Chicken Lettuce Wraps

Mom, Jenny, Lucy, 2016

John’s Mom, Kay, and I have been known to spend time in the kitchen playing with recipes old and new.  Kay is a superb cook and has been very generous sharing her family recipes and mentoring the next generations, including me, how good food, made with love and experience, brings a family together at the table.  Thanks Mom for all these years of love and communion, and your recipes!

I found this recipe a few weeks ago after a family visit.  John and I were looking for something on the lighter side one evening and it turned our to be a new favorite. It’s quick and easy too.  We hope you will enjoy.

 

Ginger-Sesame Chicken Lettuce Wraps

1 Tbs.  cornstarch
2 Tbs.  peanut (or vegetable oil)
6 scallions, trimmed and thinly sliced, greens and whites separated
1 1/2 Tbs. fresh grated ginger
1 Tbs. finely chopped garlic
1 lb. ground chicken (breast is lighter, thighs have a bit more flavor)
1/2 cup canned sliced water chestnuts, cut into 1/4 inch matchsticks
2 Tbs. dark brown sugar
2 Tbs. soy sauce

1 tsp. Sriracha (more to taste)

Sesame oil to taste

8 to 16 whole tender lettuce leaves, Bibb, Butter or Red Leaf

Torn  cilantro leaves, as garnish

In a small bowl, mix cornstarch with 3 Tbs. water.

Heat the oil in a wok or 12 inch skillet over medium heat.  Add the scallion whites, ginger, garlic, and stir-fry until softened, 1 to 2 minutes.  Add the chicken and stir-fry breaking it into small pieces until no longer pink, about 6 to 8 minutes.

Add water chestnuts, sugar, soy sauce and Sriracha.  Give the cornstarch a stir, and add to pan, stirring until the sauce thickens.  Add the scallion greens and season to taste with a little sesame oil.

To serve, place 1/4 cup of filling in the middle of one (or two stacked) lettuce leaves, and top with a few cilantro leaves and a little more Srirachi, if you like.  Serves 4 as a starter, or two for lunch/dinner.

 

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