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.