Spicy Chicken Bundles Photo
Spicy Chicken Bundles

YIELD Makes 12 appetizers


1 pound ground chicken or turkey
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon peanut or vegetable oil
1/3 cup finely chopped water chestnuts
1/3 cup thinly sliced green onions
1/4 cup chopped peanuts
12 large lettuce leaves, such as romaine
Chinese hot mustard (optional)


  1. Combine chicken, ginger, garlic and red pepper flakes in medium bowl. Blend soy sauce into cornstarch in cup until smooth.
  2. Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add chicken mixture; stir-fry 2 to 3 minutes until chicken is cooked through.
  3. Stir soy sauce mixture and add to wok. Stir-fry 30 seconds or until sauce boils and thickens. Add water chestnuts, onions and peanuts; heat through.*

    *Filling may be made ahead to this point; cover and refrigerate up to 4 hours. Just before rolling in lettuce, reheat chicken filling until warm. Proceed as directed in step 5.

  4. Divide filling evenly among lettuce leaves; roll up. Secure with toothpicks. Serve warm or at room temperature. Do not let filling stand at room temperature more than 2 hours. Serve with hot mustard.
This recipe appears in: Asian
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