We live in North Carolina and I am a foodie. I love researching and changing recipes to fit my own needs and desires. My posts will be the Stephanie way of cooking so you will probably recognize some things and others might leave you saying that isn't for me but thanks anyway. This will allow me to share something I truly love, food and preparing it in such a way that my family and friends can feel how much I care for them.
Wednesday, February 6, 2019
Chicken Lettuce Wraps
Years ago my family and extended family got together at PF Changs to celebrate my brother Todd's thirtieth birthday. It was my first experience having their food. We had the chicken lettuce wraps and oh my goodness they were so delicious! I've thought about those wraps and made them once or twice since then but this is my first time making them and sharing the recipe with all of you. I've changed and streamlined the process a little. I used whole chicken thighs, but you could substitute with preground chicken. Instead of iceberg lettuce, I opted for the pliable butter lettuce but if you like the crunchy lettuce then use iceberg. These were very delicious and a quick weeknight meal choice.
Cut the bell pepper into large chunks, peel and cut the onion into quarters. Pulse the vegetables in a food processor into a rough dice. Cut the chicken thighs into quarters, add to the food processor. Process on high until chicken is ground and mixed with vegetables.
Blend hoisin sauce, sriracha sauce, soy sauce, and rice wine vinegar in a blender. Reserve 1/2 cup of sauce in a separate container.
Cook meat mixture over medium-high heat until meat is browned, add remaining sauce and reduce until thickened. After it has reduced by half add a slurry of the cornstarch and water blended together. Remove from heat and serve spoonfuls in lettuce leaves with drizzled reserved sauce and sprinkled with sesame seeds.