Hot, sticky Summers call for quick and easy dinners. Salads can get played out, and sometimes it's hard to get kids to get into eating them, so I found an easy compromise that won over my family: chicken lettuce wraps. My kids love those offered at P.F. Chang's, so I discovered a similar version on the Food Network and gave it a go. The recipe called for ground beef, but to keep it a little lighter and healthier, I used chicken. I also upped the veggie factor by throwing in shitake mushrooms, red peppers, and water chestnuts because my kids love a crunch. The recipe took just 10 minutes to prep and eight minutes cook time. I served it up with a little rice on the side, and my family cleaned their plates. Wrap some up tonight!
To get the recipe and see a step-by-step gallery, read more.
- 2 teaspoons vegetable oil
- 1 pound ground beef (or substitute with chicken or ground turkey)
- 2-inch piece ginger, peeled and finely grated
- 2 scallions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon red pepper flakes
- 1/4 cup hoisin sauce
- 1/4 cup chopped peanuts
- 1 head Boston lettuce
- Salt and freshly ground black pepper
- *Add any additional veggies your family likes. Asparagus, bell peppers, water chestnuts, mushrooms, snap peas, and broccoli work well.
- In a skillet over medium-high heat, add the vegetable oil and saute chicken breast until brown.
- Take chicken off and slice into small chunks. Add cut chicken back to pan.
- Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute.
- Remove from the heat and stir in the peanuts.
- Season with salt and pepper and serve warm wrapped in lettuce cups.
- Main Dishes
- Other Asian