Spicy Chicken Bundles Photo
Spicy Chicken Bundles

YIELD Makes 12 appetizers

INGREDIENTS

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)

PREPARATION:

  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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