Contrary to popular opinion, these are not Thai lettuce wraps, though that's what I've always called them. They have peanut butter, that makes them Thai, or so I thought.
Upon further research, satay and spicy peanut sauces originated further down the Malay peninsula and Indonesian archipelago. So, in an effort to give credit where credit is due, these are now called Asian inspired lettuce wraps.
Lettuce wraps themselves, aren't even of Asian origin. They're either a British or American invention. So, Asian inspired seems the best way to go. Besides, I use a variety of ingredients from across Asia, so I can't pinpoint an area of origin. But be aware, they are exceptionally yummy.
Don't let the list of ingredients dissuade you from making this recipe. None are too exotic to find in your every day grocery store and many you'll already have on hand in your pantry. And, aside from some minor mincing and chopping and dicing, most everything else just gets stirred up. This is a quick-cooking recipe. You'll have dinner on the table in 30 minutes. This serves my family of four with enough left over for a couple lunches the next day.
Asian Inspired Lettuce Wraps
Bib lettuce
2 Tbl. veg oil
1.5 lb ground turkey or chicken
1 onion, diced
1 inch piece of ginger root, peeled and minced fine. This is approximately 2 heaping tsps. of ginger, I'd say
2-8 oz. cans diced water chestnuts
Salt and pepper to taste
Splash of water
Sauce
4 Tbl. soy sauce
2 Tbl. creamy peanut butter
1 Tbl. honey
2 tsp. rice wine vinegar
dash of garlic powder
squirt of Sriracha
3 Tbl. Teriyaki sauce (even better if it includes sesame seeds)
Dash of sesame oil if you have it. I didn't, but it wouldn't hurt
Pickled carrots
3 carrots, peeled and cut into matchsticks
1/2 C. rice wine vinegar
1 Tbl. white sugar
1/4 tsp. Kosher salt
Garnish
Cilantro
Cucumber cut into matchsticks
Lime wedge
Green onions, diced
Extra Sriracha
Heat large skillet over medium heat. Add 2 Tbl. oil and saute diced onion until translucent. Add minced ginger and cook for a couple minutes until fragrant, but not brown. Add ground turkey or chicken and cook until cooked through and browned. Add diced water chestnuts when meat is cooked through. I love the bite water chestnuts add to this dish. You don't want to cook them, you want them crunchy. If the meat mixture is over-browning on the bottom of pan, add a splash of water, but no more than 1/4 cup, I'd say. Scrape bottom of skillet.
Meanwhile, make sauce.
Place all sauce ingredients in bowl and whisk until combined. Add to cooked meat mixture and let simmer until everything is warm.
Meanwhile, make pickled carrots
Add all ingredients in bowl and let sit until ready to eat. You can do this a couple hours in advance.
Meanwhile, prepare garnish and lettuce cups
Cut cucumber, slice limes into wedges, dice green onions, wash cilantro, and wash and break apart lettuce cups.
To serve, place a couple lettuce cups on everyone's plate, scoop out a nice serving of the meat mixture into each lettuce cup, top with garnishes of choice, and devour.
This is sure to become a staple in your dinner rotation.
Upon further research, satay and spicy peanut sauces originated further down the Malay peninsula and Indonesian archipelago. So, in an effort to give credit where credit is due, these are now called Asian inspired lettuce wraps.
Don't let the list of ingredients dissuade you from making this recipe. None are too exotic to find in your every day grocery store and many you'll already have on hand in your pantry. And, aside from some minor mincing and chopping and dicing, most everything else just gets stirred up. This is a quick-cooking recipe. You'll have dinner on the table in 30 minutes. This serves my family of four with enough left over for a couple lunches the next day.
Asian Inspired Lettuce Wraps
Bib lettuce
2 Tbl. veg oil
1.5 lb ground turkey or chicken
1 onion, diced
1 inch piece of ginger root, peeled and minced fine. This is approximately 2 heaping tsps. of ginger, I'd say
2-8 oz. cans diced water chestnuts
Salt and pepper to taste
Splash of water
Sauce
4 Tbl. soy sauce
2 Tbl. creamy peanut butter
1 Tbl. honey
2 tsp. rice wine vinegar
dash of garlic powder
squirt of Sriracha
3 Tbl. Teriyaki sauce (even better if it includes sesame seeds)
Dash of sesame oil if you have it. I didn't, but it wouldn't hurt
Pickled carrots
3 carrots, peeled and cut into matchsticks
1/2 C. rice wine vinegar
1 Tbl. white sugar
1/4 tsp. Kosher salt
Garnish
Cilantro
Cucumber cut into matchsticks
Lime wedge
Green onions, diced
Extra Sriracha
Heat large skillet over medium heat. Add 2 Tbl. oil and saute diced onion until translucent. Add minced ginger and cook for a couple minutes until fragrant, but not brown. Add ground turkey or chicken and cook until cooked through and browned. Add diced water chestnuts when meat is cooked through. I love the bite water chestnuts add to this dish. You don't want to cook them, you want them crunchy. If the meat mixture is over-browning on the bottom of pan, add a splash of water, but no more than 1/4 cup, I'd say. Scrape bottom of skillet.
Meanwhile, make sauce.
Place all sauce ingredients in bowl and whisk until combined. Add to cooked meat mixture and let simmer until everything is warm.
Meanwhile, make pickled carrots
Add all ingredients in bowl and let sit until ready to eat. You can do this a couple hours in advance.
Meanwhile, prepare garnish and lettuce cups
Cut cucumber, slice limes into wedges, dice green onions, wash cilantro, and wash and break apart lettuce cups.
To serve, place a couple lettuce cups on everyone's plate, scoop out a nice serving of the meat mixture into each lettuce cup, top with garnishes of choice, and devour.
This is sure to become a staple in your dinner rotation.
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PINNING!! This looks fantastic Heather. I love the carrots as we get them on Vietnamese subs. Now I can just make my own!
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