What's For Dinner?

Here's a recipe my family LOVES. Julie sent it to me, I changed it up a little, and you can do the same as well depending upon your family's tastes.


Lettuce Wraps

2 T. plus 2 t. sesame oil
1-1/2 lb. of raw chicken or turkey (finely chopped)
1 small red pepper, seeded and diced fine
½ cup fresh cilantro finely chopped
4 green onions, sliced
1/2 t. ground ginger
1/4 t. garlic powder
2 T. low sodium or lite LaChoy soy sauce or GF Tamari sauce
2 t. Asian Fish Sauce (Taste of Thai) (If you don't add this, add a little salt, but we like it)
2 T. Asian Sweet Red Chili Sauce (Taste of Thai or Thai Kitchen)

10-12 Ice Berg lettuce leaves – washed and patted dry

SAUCE:
¼ cup creamy peanut butter
¼ cup low sodium or lite LaChoy soy sauce or GF Tamari sauce
¼ cup fresh lime juice
1-1/2 tbs. brown sugar
1 tbs. rice vinegar
½ tsp. ground coriander
¼ tsp. crushed red pepper flakes (optional but worth it)

1. Heat the 2T. oil in a large fry pan or wok. Add the meat and cook for about 8 minutes until done. Transfer to a plate.

2. In same pan, add all ingredients – except lettuce and sauce ingredients. Cook over medium heat, stirring constantly until the peppers and green onions are soft.

3. Combine sauce ingredients in a microwaveable medium size bowl. Heat on high power about 1 minute or until peanut butter melts. Remove from microwave and stir until smooth and peanut butter is blended into the sauce.You can also pour the sauce into the chicken mixture and heat a few minutes.

4. Assemble lettuce wraps and top with a spoonful of sauce if you didn't put it on the chicken mix. Top with soy sauce and/or chili sauce.