Lettuce Wrap
In lettuce wrap veggies are stuffed in lettuce leaves along with the hot sauce.its very delicious and bursting with flavour
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
Ingredients
  • Red chilly sauce – 3tsp
  • Soy sauce – 2tbsp
  • Rice wine vinegar – 2tbsp
  • Sesame oil 1tsp
  • Cornstarch(optional) – 1tsp
  • Ground chicken – 1pound
  • olive oil 2tsps
  • Mushrooms(chopped small) – 8ounces
  • Carrot(chopped) – 1cup
  • White onion(chopped) – 1/2cup
  • garlic(minced) – 3cloves
  • Ginger(minced) – 1″piece
  • sliced spring onions(divided) – 1/2cup
  • Peanuts – 1/2cup
  • Bell pepper red – 1/2cup
  • yellow – 1/2cup
  • Butter lettuce
  • Red pepper flakes –
  • Hot sauce to serve –
Instructions
  1. For hot sauce, Mix together 2 tbs tomato chilly sauce with 1tbs soya sauce 1tsp vinegar 2 tsp sugar and half cup water.Combine chilli sauce soy sauce, rice wine vinegar, and sesame oil in a small bowl. Whisk to combine with a fork and keep aside.Heat a teaspoon of oil in a skillet over medium heat. Add the ground chicken with 1/4 tsp of pepper powder and salt and cook . Break up the chicken into small pieces. Transfer the cooked chicken to a bowl. Heat olive oil in the skillet. Add the mushrooms, along with other vegetables , and cook until tender, 4 to 5 minutes. Stir in the roasted peanut, garlic, and ginger, and cook until aromatic, about 30 seconds.Combine the vegetables and chicken: along with half of the spring onions. Pour the sauce over the top of the chicken mixture and stir to coat. Cook for 30 to 60 seconds.Serve with the lettuce: serve with hot sauce, red pepper flakes, and the remaining sliced green onions.
  2. Whisk to combine with a fork and keep aside.Heat a teaspoon of oil in a skillet over medium heat.
  3. Add the ground chicken with 1/4 tsp of pepper powder and salt and cook .
  4. Break up the chicken into small pieces. Transfer the cooked chicken to a bowl.
  5. Heat olive oil in the skillet. Add the mushrooms, along with other vegetables , and cook until tender, 4 to 5 minutes.
  6. Stir in the roasted peanut, garlic, and ginger, and cook until aromatic, about 30 seconds.Combine the vegetables and chicken: along with half of the spring onions.
  7. Pour the sauce over the top of the chicken mixture and stir to coat. Cook for 30 to 60 seconds.
  8. Serve with the lettuce: serve with hot sauce, red pepper flakes, and the remaining sliced green onions.