Hello 36th Avenue fans!
I’m Jen and I blog at Bakerette.com where I share daily recipes, gardening tidbits, and a smattering of DIY projects.
I’m excited to be a monthly contributor at The 36th Avenue.
I met Desiree at a blogging conference this year where she taught a class.
She was funny, energetic, and friendly. It was an instant connection.
I made you dinner tonight.
Well, technically these chicken lettuce wraps are “appetizers” but my family eats them for dinner and we couple it with chicken fried rice for an amazing meal. Can we talk about how many Asian restaurants serve lettuce wraps? I’m going with a million–because I really don’t exaggerate, nor do I inflate numbers. But I’m safe to say there are quite a few. Their lettuce wraps truly don’t compare to P.F. Chang’s Chicken Lettuce Wraps. Ummmm, to die for! Again, I don’t exaggerate. This lettuce wrap recipe comes pretty darn close to P. F. Chang’s. The only difference is that P.F. Chang’s version is served on a bed of fried mung bean noodles. I didn’t have those on hand and didn’t take the time to hunt them down for you (I know, I’m lazy), so I opted out of using them, but if you truly want the authentic version, add the noodles. If I want to eat lettuce wraps, they have to be pretty darn delicious for me to wrap them in lettuce. It’s a fact. And the filling in these lettuce wraps are over the top delicious.
If you want truly great Asian food, use sesame oil. Vegetable oil, canola oil or the like just don’t compare. In my opinion, it’s one of the best ways to cook up almost any type of Asian food. And if you haven’t tried hoisin or sriracha sauce? Don’t skimp. Skimp on the noodles, but not the sauces. They truly make these authentic. You can find the sauces in almost any grocery store in the Asian aisle. The sriracha sauce is red with a rooster on it. Hoisin sauce is a dark, thick sauce, almost like the color and texture of molasses, but definitely not the same taste.
- 1 tablespoon sesame oil
- 1 pound ground chicken
- 1 large onion, chopped
- 2 tablespoons garlic, minced or pressed
- 1 tablespoon soy sauce
- ¼ cup hoisin sauce
- 2 teaspoons fresh ginger, minced
- 1 tablespoon rice wine vinegar
- 3 teaspoons sriracha sauce
- 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
- 1 small bunch green onions, sliced
- 2 teaspoon sesame oil
- salt to taste
- Iceberg, Bibb or butter lettuce leaves, rinsed and drained
- Soy sauce, hoisin, spicy mustard sauce for dipped (optional)
- Roasted peanuts, chopped (optional)
- Fried mung bean noodles (optional)
- In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground chicken and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef). Remove from heat.
- Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated.
- Fold in water chestnuts, green onion, sesame oil, and peanuts, if desired. Salt to taste.
- Serve on a bed of fried mung bean noodles, if desired, in a lettuce leaf and top with hoisin, soy sauce, or spicy mustard.
Recipe adapted from Eat-Drink-Love.com
Thank you, Desiree, for allowing me to guest post today! And I would love it if you stopped by Bakerette.com for a bite!
I hope to see you around!
I am so excited to have Jen as one of our new Contributors.
If you liked this recipe, you might also like these other recipes at Bakerette:
Have a delicious day my friends.
Jen and Desiree