Recipe by girlversusdough at Tablespoon.com
2 tbsps. olive oil
1 tsp. sesame oil
1 lb. ground chicken
1 cup chopped shiitake mushrooms
1 shallot, chopped
1 cup matchstick-sliced carrots
1 tsp. minced garlic
1/4 cup sliced almonds, plus more for garnish (I used two tsps. flax seeds)
3 tbsps. soy sauce
2 tbsps. brown sugar
1 to 2 tbsps. sriracha
1 tbsp. rice vinegar
1 tsp. grated fresh ginger
1 head bibb or butter lettuce, leaves removed
Sliced green onions for garnish (optional)
In a large frying pan or a wok, heat olive oil and sesame oils in a large skillet over medium heat. Add chicken, mushrooms and shallot; cook until chicken is browned, about 5-7 minutes.
Add carrots and garlic; cook until carrots are slightly softened, about 2 minutes.
Add sliced almonds (I used flax seeds), soy sauce, brown sugar, sriracha (add 1 tablespoon for less spiciness, 2 tablespoons for more), rice vinegar (image above) and grated ginger. Simmer until sauce has thickened, about 3-5 minutes.
Spoon chicken filling into lettuce leaves. Garnish with sliced almonds and green onions (optional).
I really do enjoy Asian food, especially the spicy kind. I might even like it more than Mexican food (shhhh! don't tell my family). I'm trying to eat low carb and low fat foods and when I found this recipe online, I couldn't wait to try it out.
Cooking it was half the fun. The wonderful aromas permeated throughout the house, I love that! Because I knew hubby wouldn't want to eat his with a lettuce leaf I went ahead and made him some white rice. He was happy and I was very happy, these lettuce wraps were almost as good as the ones you find at PF Changs. I'm very satisfied with this recipe and will keep it!
Hope you're having a great week!