Thai Lettuce Wraps
Ingredients
2 lbs. | Boneless wings, from the deli, Original or General Tso's |
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1 1/2 cups | Soy sauce |
1/8 cup | Asian garlic chili sauce, prepared |
2 Tbsp. | Peanut oil, divided |
1 Tbsp. | Sesame oil |
1 cup | Carrots, shredded |
1 cup | Snow peas, thinly sliced |
1 cup | Red cabbage, shredded |
1 cup | Green onions, thinly sliced |
3 Tbsp. | Garlic, minced, divided |
1 Tbsp. | Ginger, ground |
1 1/2 cups | Stir fry sauce, prepared |
24 oz. | Boston lettuce leaves |
1 1/2 cups | Thai peanut sauce, prepared |
1/4 cup | Roasted peanuts, chopped, divided |
Directions
In a small bowl, combine the soy sauce and Asian garlic chili sauce. Set aside.
Heat 1 Tbsp. peanut oil and 1 Tbsp. sesame oil in large skillet over medium heat. Add the vegetables, 2 Tbsp. garlic and the ginger.
Stir-fry over medium heat 3 - 4 minutes or until tender-crisp. Set aside.
Heat 1 Tbsp. peanut oil in large skillet over medium heat. Add 1 Tbsp. garlic and the chicken. Stir fry over medium heat for 3 - 4 minutes or until chicken is hot.
Add the stir fry sauce to the chicken. Cook, stirring, 3 minutes.
Combine the chicken and vegetables with 2 Tbsp. peanuts and place in bowl in the center of a large platter.
Place individual lettuce leaves around the outer edges of the plate.
Pour the soy sauce and peanut sauce in bowls. Sprinkle remaining peanuts over peanut sauce. Serve sauces along side the stir fry.