Monday, May 15, 2017

My Recipe Box - Asian Chicken Wraps

We always have this at P.F. Chang's in the States. They are on their gluten free menu.

So I found a million sites with copycat recipes.

We are totally addicted to these. I could see making them with pork as well.
I found this recipe at Damn Delicious.
None of the copycat recipes included a dipping sauce so I made one.


INGREDIENTS:

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
A couple of red Thai chilies chopped
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

DIRECTIONS:



Heat olive oil in a saucepan over medium-high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Adapted from Eat. Drink. Love.


SPICY SOY SAUCE
1/4 cup soy sauce
2 teaspoons chili sauce more or less depending how spicy you like
1 teaspoon honey
Chopped green onions for garnish
Toasted sesame seeds
To a small mixing bowl, add the soy sauce, chili sauce and honey.
Whisk until combined.
Pour into serving bowl and top with green onions and sesame seeds.

2 comments:

  1. Healthier and tastier to make these at home!

    ReplyDelete
  2. I think it's the chilis that would give me problems.

    ReplyDelete