Ingredients
- 1 pound ground chicken or turkey
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon peanut or vegetable oil
- 1/3 cup finely chopped water chestnuts
- 1/3 cup thinly sliced green onions
- 1/4 cup chopped peanuts
- 12 large lettuce leaves, such as romaine
- Chinese hot mustard (optional)
Preparation
Step 1
1.Combine chicken, ginger, garlic and red pepper flakes in medium bowl. Blend soy sauce into cornstarch in cup until smooth.
2.Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add chicken mixture; stir-fry 2 to 3 minutes until chicken is cooked through.
3.Stir soy sauce mixture and add to wok. Stir-fry 30 seconds or until sauce boils and thickens. Add water chestnuts, onions and peanuts; heat through.*
*Filling may be made ahead to this point; cover and refrigerate up to 4 hours. Just before rolling in lettuce, reheat chicken filling until warm. Proceed as directed in step 5.
4.Divide filling evenly among lettuce leaves; roll up. Secure with toothpicks. Serve warm or at room temperature. Do not let filling stand at room temperature more than 2 hours. Serve with hot mustard.