I love to have lots of quick and easy weeknight dinner recipes on hand. At least three nights a week, when my husband gets home from work, we quickly go off to the gym. We don’t get back till around 8 o’clock or later. On these nights, if I didn’t get dinner ready and on the table the second he stepped through the door, I have to whip up something in a hurry after we get back from the gym. Dinners like this on those busy nights work great for us. I can have this on the table in less than 30 minutes, and it’s pretty healthy too. I was inspired by the lettuce wraps at P.F. Chang’s. It’s actually one of my favorite things on their menu. The only major change I made was to omit water chestnuts and add almonds. Neither my husband or I really care for them. But if you like water chestnuts, just switch out the almonds in this recipe for them.
Lettuce Wraps Recipe
1 head of Boston Lettuce, about 8 large leaves from the head for wraps
2 tablespoons olive oil
1 lb. Ground Chicken
1 cup matchstick carrots
1 cup chopped shitake mushrooms
1/2 onion, chopped
1 clove garlic, chopped fine
1/4 cup sliced almonds
2 tablespoons brown sugar
1 tablespoon white vinegar
1 teaspoon sesame oil
2 tablespoons ketchup
1 teaspoon freshly grated ginger
3 tablespoons soy sauce
3 green onions, chopped, for garnish
additional sliced almonds for garnish
1. Preheat large skillet. Drizzle with olive oil. Add sesame oil. Add ground chicken. Add mushrooms and onions. Brown chicken. Add garlic and carrots. Then add almonds, brown sugar, vinegar, ketchup, grated ginger and soy sauce. Mix well and simmer until sauce has thickened.
2. To serve, spoon ground chicken mixture into lettuce leaves. Garnish with green onions and almonds.