Colette's Blog

Here's a Healthy Take on P.F. Chang's Lettuce Wraps

My husbands family is visiting from Boston, so I made this dish last night . I found it only appropriate to make something using Boston lettuce, :). It's light & crisp, great for hot summer dinners. There are so many variations to try with this recipe. It's great with beef & peanuts or even serve over brown rice for a more hearty meal.

Ingredients:

Boneless, skinless chicken breasts, cut into small cubes

1 can water chestnuts, diced

1 red pepper, diced

1 red onion, minced

3 cloves of garlic, minced

A sprinkle of red pepper flakes

1/2 c. toasted cashew, chopped

1-4 T. reduced sodium soy sauce

1-2 T. rice vinegar

Peanut Oil

Salt & pepper to taste

Boston Lettuce & Radicchio. cleaned and separated.

Cilantro, garnish

Directions:

1. Season chicken with salt and pepper. Heat 1 T. peanut oil and add chicken. Cook completely through.

2. In a separate pan, heat 1 t. peanut oil. Cook onions, garlic, and red pepper flakes until onions are translucent. Add red pepper and cook until tender.

3. When chicken is cooked, add to onion, garlic, and red pepper mixture. Add soy sauce, flavor to your liking.

4. Remove from heat and stir in rice vinegar & cashews.

5. Just before serving, garnish with cilantro.

Place a leaf of radicchio inside of a Boston lettuce cup. Scoop a spoonful of chicken mixture into the lettuce duo and enjoy. If you like a little heat, spice it up with a squirt of sriracha hot sauce.