Thai Chicken Lettuce Wraps with Spicy Peanut Sauce -- Our New Addiction

So the boyfriend and I have made this no fewer than four times. It's delicious, and what's more--it's cheap!

The crappy photos will be done soon... hang in there.

One of my favorite places to go out to eat in the city was the wonderful PF Chang's. I know, I know--it's not true ethnic food, it's cheesy, it's run by some guy named Steve Smith or something, I'm not a real foodie, please let me enjoy my sugary plum sauce'd mooshu pork in peace. And do not forget the lettuce wraps. The most amazing appetizer, the one the place is known for, and with good reason. They're great. I crave them often, which makes living an hour away from any major city containing a PF Chang's difficult.

But a craving must be satisfied, and since I have a fear of driving and a crappy car, I must try to create my own.

It doesn't look like much, but the taste makes up for it!

Adapted from Ten Dollar Dinners (again, by "adapted" I mean I add some things), I give you: Thai Chicken Lettuce Wraps With Spicy Peanut Sauce! This meal is amazing, makes lots of leftovers, and if you don't go overboard on the sauce, I'm sure it's fairly healthy-ish too! Though far from the PF Chang version, it satisfies a craving long enough between trips to the big bad city.

But oh, that sauce. Its deliciousness cannot be matched. The creamy, sweetness of peanutbutter and brown sugar combined with the spice of the Sirachi sauce... divine. The second time I made this my mom made a regular stir fry the next day, and you best believe I drowned it in this stuff. Make extra, take it to the limit, put it on everything. It is my gift to you.

Ginger Chicken Lettuce Wraps

• 1 lb Chicken tenders, cut into chunks
• 1 head Iceberg Lettuce
• 1 cup Chicken Broth
• 2 Tbsp Soy or Shoyu sauce 
• 2 Tbsp Canola oil
• 2 tsp lemon juice
• 2 tsp fresh grated ginger
• 1 Red Bell Pepper, sliced
• 1/4 cup onion, diced
• 1/4 cup canned bamboo shoots, diced
• 1/4 cup mushrooms, diced
• 1/4 cup water chestnuts, diced
• 2 cloves Garlic, minced
• 1 tsp Pine Nuts per wrap (Not necessary, but gives it a nice crunch)

Mix broth, garlic, shoyu/soy sauce, lemon juice and ginger and pour over chicken. Marinade for 30 mins to 1 hour. Shorter is fine, but the longer the better for the flavors to really seep in.

Heat oil in medium skillet or wok to medium-high heat. Add marinated chicken and stir-fry until browned and cooked through.  

Toss in all veggies and cook until desired texture is reached. It will get a little watery, so I like to drain it at this point.

Sprinkle with Pine Nuts and serve with rice and Srirachi Peanut sauce.

Srirachi Peanut Sauce:

(this is the original recipe, I double it for extra sauce)

• 1/4 cup peanut butter - I highly suggest the honey-roasted variety
• 3 tablespoons chicken broth
• 1 tsp Lemon Juice
• 1 Tbsp Soy Sauce
• 1 Tbsp Brown Sugar
• 1 clove Garlic, Minced
• 1-2 Tbsp Srirachi Sauce (I use 3 with the doubled recipe)

Combine peanut butter and hot water/broth with sugar in small sauce pan over medium heat.  Mix till sugar and peanut butter are well blended. Remove from heat, add lemon juice, garlic, srirachi and soy sauce. Mix well and set aside to cool.