Spicy Chicken Bundles
the Editors of Publications International, Ltd.
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
- 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.*
- 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.
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