Spicy Ginger Chicken in Lettuce Cups |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe calls for ground chicken but I will use ground turkey! From the Quick Chicken piece in the May, 2005, Good Housekeeping magazine. Ingredients:
3 tablespoons soy sauce |
1 tablespoon fresh ginger, peeled and grated |
1 teaspoon sugar |
1/8 teaspoon crushed red pepper flakes |
1 garlic clove, crushed with press |
1 lb ground chicken (or ground turkey) |
2 stalks celery, medium sized, chopped |
1/2 cup sliced water chestnuts, chopped |
1/4 cup dry roasted peanuts, coarsley chopped |
8 -12 large boston lettuce leaves |
Directions:
1. In cup, combine soy sauce, ginger, sugar, crushed red pepper, and garlic and set aside.
2. Heat a nonstick 10-inch skillet over medium-high heat until hot.
3. Add chicken (or turkey) and cook 4-5 minutes or until no longer pink, breaking up the meat with side of spoon.
4. Add celery to chicken in skillet, and cook 2 minutes, stirring occasionally. Add water chestnuts and soy sauce mixture; cook 1 minute to blend flavors and then stir in peanuts.
5. Divide the mixture among lettuce leaves. Fold the leaves over the mixture and eat out of hand (like a roll up).
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