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 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)|
- Combine chicken, ginger, garlic and red pepper flakes in medium bowl. Blend soy sauce into cornstarch in cup until smooth.
- 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.
- 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.
- 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.