1000 Cal (4x 250)

Filling:

1 Tbsp. grape seed oil
1 tsp. minced garlic
2 tsp. ground ginger
1 lb. chicken, cubed
1 Tbsp. soy sauce

  • Heat oil over medium heat. Add garlic and ginger.
  • Add chicken and soy sauce. Stir fry until cooked through, approx. 5 minutes.

Sauce:

1/3 cup soy sauce
1/3 cup water
3 Tbsp. lemon juice
2 tsp. minced garlic
1 Tbsp. ground ginger
1 tsp. sugar

  • Mix all ingredients.

Assembly:

1 bell pepper
4 green onions
6 small radishes
16 lettuce leaves

  • Chop all vegetables finely.
  • Fill each lettuce leaf with filling and vegetables, top with sauce.
  • Roll up and eat like a burrito.

2013-02-16 09:51:26: Alternate version from http://www.food.com/recipe/p-f-changs-chicken-lettuce-wraps-15865

Sauce:

1/4 cup sugar
1/2 cup water
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. lemon juice
1/8 tsp. sesame oil
1 Tbsp. hot mustard
2 tsp. hot water

  • Dissolve sugar in water.
  • Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Refrigerate.
  • Combine mustard and hot water, and set aside.

Filling:

3 Tbsp. oil
2 chicken breasts
1 cup water chestnuts, chopped fine
2/3 cup mushrooms, chopped fine
3 Tbsp. onion, chopped fine
1 tsp. garlic, minced
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/2 tsp. rice wine vinegar

  • Heat oil and saute whole chicken breasts 4-5 minutes per side. Remove, allow to cool, and chop into small pieces roughly the same size as the mushrooms and water chestnuts.
  • Combine soy sauce, brown sugar and rice wine vinegar.
  • Stir fry chicken, vegetables and sauce until combined and warmed through.

Assembly:

4 leaves iceberg lettuce
2 tsp. garlic and red chile paste

  • Add filling to whole lettuce leaves cups.
  • Top with sauce.
  • Add garlic and chile paste to taste.