~~meaning, that is, that I started with a copycat recipe I found online - and then started adapting - and then decided I needed to cut the calories a little (we are just a few days past Thanksgiving) - and then decided that, okay, it wasn’t really much like the original recipe after all.
As usual.
So!
Here we go. This is to serve for dinner, for probably about four; if you want it for appetizers, the way they serve it at the restaurant, cut it in half.
LETTUCE WRAPS
Ingredients
2 lbs ground chicken
2 garlic cloves, minced
2 T minced garlic
12 oz package frozen spinach, thawed and drained
6 oz green onions, sliced
8 oz can water chestnuts, diced
Sauce
5 T gluten free soy sauce
3 T rice vinegar (unseasoned!)
2 T sesame oil
2 T peanut butter
1 T water
1 T honey
To Serve
Chopped peanuts
Lettuce leaves (I bought hearts of Romaine, but any sturdy lettuce leaves will work)
1. Get green onions sliced and water chestnuts diced. Thaw spinach and measure sauce ingredients into microwave safe bowl or large measuring cup. As with any stir fry, this goes together quick, so you want everything ready before you start.
2. Coat a wok with pan spray. Add ground chicken, garlic, ginger. Stir often to break up the meat. Cook until chicken is no longer pink. Add spinach and stir until heated and mixed through.
3. Heat your sauce in the microwave 30 seconds and whisk until blended. Add to chicken mixture, along with green onions and water chestnuts. Cook, stirring, for 2-3 minutes, until onions are softened and water chestnuts are heated through.
4. Serve with lettuce leaves, sprinkled with chopped peanuts.
