Since NBC dubbed me last night officially as a “recipe tester” (I AM NOT!)
(My kitchen… my moms with blogs friends ((we are not mommy bloggers!!))… my gifted friend’s mugs.
I thought I would give you the low-down on those lettuce wraps that I created for the babysitter.
I found the recipe last summer, on, of course…Pinterest… and I had not realized it at the time, but I learned later that this is a low-fat recipe for lettuce wraps! You wouldn’t know it… it’s delicious.
You can find the recipe on IowaGirl eats, here:
But here’s a rundown of the ingredients:
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
The only thing I do differently is to double the amount of sauce. To adapt this for the crockpot… I simply used already cooked chicken breasts that I had leftover from another meal. (Want to know how to quickly shred your chicken? Use your mixer… not kidding… it’s works, amazingly.)
Then, I added the chicken to the crockpot… and then just threw in the sauce ingredients… skipping the microwave step. I left out the peanuts… and saved them to sprinkle on at the end.
Turned the crockpot on low, and after about an hour, I lifted the lid to stir up the ingredients throughout the chicken. It was technically “ready” at this point, but we weren’t ready to eat… the extra simmer time just deepened the flavor.
Then, we pulled off the lettuce leaves, wrapped, and enjoyed.