Week 31: Recipe #2--P.F. Chang's Lettuce Wraps--Remade!

These were SO GOOD!  I am so glad I tried this recipe.  It is one of my favorites posted on this blog by far.  We all loved them, even my picky eater.  Plus, they're pretty good for you!  I had 3 wraps for only 8 WW+ points!  The only thing I left out, and not by choice, were the green onions.  When I took them out of the fridge, they didn't look so good, but I definitely will use some next time.  I found these on Pinterest, and they're from a site called Iowa Girl Eats (see link below).  I served these with a variety of fresh fruits.  The recipe says it makes 2-3 servings, but we still had some leftovers in our family of 4 (granted two of the four are littles, but still).

Photo from Iowa Girl Eats

You'll Need:

• 1 lb. ground chicken breast
• 1/2 med. onion, minced
• salt and pepper, a dash of each
• 2 large cloves garlic, minced
• 1 inch nob fresh ginger, peeled and minced (Although we had fresh ginger, I took the easy route and just used chopped ginger from the bottle--still great!)
• 1 Tblsp. sesame oil
• 2 1/2 Tblsp. soy sauce
• 1/2 Tblsp. water
• 1 Tblsp. natural peanut butter (I used what we had--Jif creamy)
• 1/2 Tblsp. honey
• 1 Tblsp. + 1 tsp. rice vinegar (I used rice cooking wine instead)
• 2 tsp. chili garlic sauce, or more if you like it hotter (This was just the right amount of kick for the girls; any more would've been too spicy for them)
• dash of fresh pepper
• 3 green onions, chopped
• 1/2 8 oz. can sliced water chestnuts, drained and chopped (I read this as two 8 oz. cans, and that's what I used.....tasted great!)
• 1/4 c. peanuts, chopped
• 10-12 large outer lettuce leaves, rinsed and patted dry

Preparation:

1. Heat a large nonstick skillet on high.  Add chicken, onion, salt, and pepper, and cook until chicken is nearly done, stirring often to break up the meat.  Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
2. Meanwhile, in a microwave-safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce, and pepper.  Microwave for 20 seconds, then stir until smooth.  Add into the skillet and stir to combine.
3. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Recipe and link:  http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/