Why don’t you make it more often? I’m reducing my carbohydrate intake. I’m eating a lot more greens. I am consuming fewer calories and feel like I’m losing weight.
This is what I look like after I’ve poured every last drop of peanut sauce over my “carbless lettuce wraps” here.
This is a super-quick stir-fry with ground chicken, veggies, and a zingy sauce topped off with peanuts.
This is the fourth time I’ve made it. Once, I forgot to buy butter lettuce. But don’t worry. I did not go to the supermarket.
I grabbed a skillet and a wooden spoon. See, problem solved.
One tablespoon of vegetable oil
One tablespoon of sesame oil toasted
Ground chicken – 1 pound
Shiitake mushrooms, diced, one 3.5-ounce package
Peel and chop one carrot
One shallot, diced
Three cloves garlic, minced
Freshly grated Ginger, 1 Tablespoon
1/4 cup hoisin sauce
Use two teaspoons of chili garlic sauce
One tablespoon fish sauce
Fresh cilantro leaves chopped into two tablespoons
One head of butter lettuce
For the PEANUT SAUCE
Three tablespoons of creamy peanut butter
Reduced sodium soy sauce, one tablespoon
Freshly squeezed lime juice, one tablespoon
Brown sugar, two teaspoons
You can add more chili garlic sauce to your taste.
Freshly grated Ginger, 1 Teaspoon
Combine peanut butter, soya sauce, lime, brown sugar, and chili garlic sauce in a small bowl. Add 2-3 tablespoons of water and whisk until desired consistency is achieved. Set aside.
In a large skillet, heat sesame and vegetable oils over medium-high heat. Add the ground chicken, shallot, carrot, and mushrooms. Cook for 5-7 minutes until the chicken is browned. Crumble the chicken while cooking. Drain excess fat.
Stir in Ginger and garlic until fragrant (about 1 minute).
Stir in the hoisin, chili garlic, and fish sauce. Heat for about 30 seconds. Stir in cilantro and remove from heat.
Serve by spooning several tablespoons into the middle of a lettuce leaf, taco style, and drizzle with peanut sauce.