Sadly, I didn't have that much fun w/ HIS
. Not sure why. I always loved that one. Did the finished combos of LIS too. Added on 15 min on CoreBlast. Might do some stretching. Have to do my nighttime chores and i'll see if time permits/
Katie, Poor Chris!
I'm LOL about you sitting on the couch correcting him!
Klaudia, What a great guy!! Those are the best ways to get ulterior motives accomplished!
Morris, Sorry for the bad mood and fights.
Here's the recipe for th ewraps: BTW, I left out all of the oil and I don't think the dish suffered a bit. I used 1/2 the amount of ginger and it was still strong
Asian Chicken Lettuce Wraps
Serves 4
For best results, use ground chicken made from a mix of light and dark meat.
1head iceberg lettuce
3tablespoons
hoisin sauce
2tablespoons
soy sauce
2tablespoons
water
5cloves
garlic , minced
2teaspoons grated fresh ginger
2teaspoons peanut oil
or vegetable oil, plus 2 additional tablespoons
1pound ground chicken
Table salt and ground black pepper
1
red bell pepper , diced
1(8-ounce) can water chestnuts
, drained and chopped fine
5scallions
, chopped
1. Remove 8 large, bowl-shaped leaves from head of lettuce; reserve remaining lettuce for another use. Whisk hoisin sauce, soy sauce, and water together in measuring cup. Combine garlic, ginger, and 2 teaspoons oil in small bowl.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken, stirring to break up clumps, until just cooked through, about 3 minutes. Season with salt and pepper and transfer to bowl.
3. Add remaining tablespoon oil to skillet and heat until just smoking. Add bell pepper, water chestnuts, and scallions and cook until peppers soften, about 3 minutes. Clear center of skillet, add garlic mixture, and cook until fragrant, about 30 seconds. Add chicken and sauce and stir until thickened, about 30 seconds. Spoon mixture into lettuce leaves and serve.
