Chicken Lettuce Wraps

By Sarah-Lyn

These are usually an appetizer, but they work great for dinner too. The added rice makes it filling, the peanuts give it a great crunch, and the sweet and savory flavors really make the dish.

Ingredients

• •FOR THE SAUCE:
• •2 pieces Boneless, Skinless Chicken Breasts
• •4 Tablespoons Canola Oil (divided Use)
• •1 cup (2 Servings) Minute Rice
• •1 cup Water
• •1 whole Carrot, Shredded
• •3/4 cups Dry Roasted Peanuts
• •3 Tablespoons Chopped Onions
• •1 teaspoon Minced Garlic
• •8 leaves Iceberg Or Bibb Lettuce
• •_______
• •1/2 cups Water
• •1/4 cups Sugar
• •1/4 cups Soy Sauce
• •2 Tablespoons Vinegar
• •2 Tablespoons Ketchup
• •2 Tablespoons Brown Sugar
• •1 Tablespoon Lemon Juice
• •1 Tablespoon Spicy Mustard
• •1 teaspoon Worcestershire
• •1 teaspoon Minced Garlic
• •1 dash Crushed Red Pepper

Details

Servings 3
Adapted from thepioneerwoman.com

Preparation

Step 1

Heat a large frying pan or wok with 3 Tablespoons of oil on high heat and saute the chicken breasts. Remove the chicken and cut into small, bite-size pieces.

Prepare the Minute Rice per package instructions (1 cup rice to 1 cup water). I like to do mine in the microwave for 6 minutes.

For the sauce, dissolve the sugar in water in a small bowl. Add the remaining sauce ingredients and mix well.

In the hot pan/wok, add the remaining Tablespoon of oil, the diced chicken, shredded carrots, peanuts, chopped onion, minced garlic, rice, and stir in the sauce. Saute for a couple of minutes and then serve in the lettuce leaves