CHILI'S® LETTUCE WRAPS

By drinkfairy

Ingredients

• Stir Fry Sauce:
• 1/4 Cup water
• 1 Teaspoon arrowroot
• 1/3 Cup soy sauce
• 1/4 Cup granulated sugar
• 1/4 Cup white vinegar
• 1 Tablespoon dried chives
• 1 Tablespoon vegetable oil
• 2 Teaspoons sesame seeds
• 1 Teaspoon red pepper flakes
• 1 Teaspoon chili oil
• 1 Teaspoon peanut butter
• 1/2 Teaspoon finely minced ginger
• Sesame-Ginger Dipping Sauce:
• 1/4 Cup water
• 3/4 Teaspoon arrowroot
• 1/3 Cup granulated sugar
• 1/3 Cup white vinegar
• 1/4 Cup soy sauce
• 1 Teaspoon finely minced ginger
• 1 Teaspoon vegetable oil
• 1/2 Teaspoon sesame seeds
• 1/4 Teaspoon garlic powder
• 1 Dash red pepper flakes
• 1 Dash parsley
• Peanut Dipping Sauce:
• 1/2 Cup peanut butter
• 1/3 Cup water
• 2 Tablespoons white vinegar
• 1/2 Teaspoon finely minced ginger
• 1/8 Teaspoon crushed red pepper
• 1/4 Cup granulated sugar
• 1/4 Teaspoon garlic powder
• 1/2 Teaspoon chili oil
• 1/2 Teaspoon vegetable oil
• 1 Tablespoon brown sugar
• Chicken:
• 1 Tablespoon vegetable oil
• 4 chicken breast fillets
• 4 green onions
• 1/4 Cup minced water chestnuts
• 1/4 Cup sliced almonds
• 1 head butter lettuce
• Garnish
• fried bean threads*
• shredded carrots

Details

Servings 1
Adapted from meemoskitchen.blogspot.com

Preparation

Step 1

Stir Fry Sauce:

Combine water and arrowroot in a small bowl, stir to dissolve arrowroot. Add to the remaining stir fry sauce ingredients in a small saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer for 5 to 6 minutes, or until thick.

Sesame Ginger Dipping Sauce:

Combine water and arrowroot in a small bowl, stir to disolve arrowroot. and mix until arrowroot is dissolved. Add to the remaining stir fry sauce ingredients in a small saucepan over medium heat. Bring to a boil.Reduce heat to low and simmer for 2 minutes.

Peanut Dipping Sauce:

Combine all ingredients for the peanut dipping sauce in a small saucepan over mediumheat. Whisk sauce until it is smooth. Remove from heat when done.
Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the chicken breasts until done, approximately 3 to 5 minutes per side. Slice cooked chicken into strips. Place chickens back into hot pan over medium heat. Add water chestnuts. Stir fry for 1 minute. Add 5 tablespoons of the stir fry sauce to the chicken and heat for 2 minutes, stirring often. The sauce should be bubbling. Add the slice green onions, stir to mix.

To Serve:

Cover plate with a layer of bean threads. Spoon one-fourth of the chicken onto the bean threads. Sprinkle the chicken with about a tablespoon of sliced almonds. Add three leaves of butter lettuce to the plate, along with a garnish of shredded carrots. Repeat for the remaining servings.

Serve with sesame-ginger dipping sauce and peanut dipping sauce on the side. *Bean threads can be found in the Asian food section of your supermarket.
Before using as a garnish the threads must be flash-fried in a skillet in 2 inches of hot vegetable oil. When the threads float to the top remove them to a towel to drain.