We order Lettuce Wraps as an appetizer at our favorite Chinese restaurant.  Why not make them as an entree?  What a great way to eat healthy this New Year.   Tip:  a cold, crisp head of lettuce makes it easier to remove leaves.  Make sure to cut the stem out first.  Pile leaves one on top of the other and cover with a wet towel until serving.

CHINESE LETTUCE WRAPS

1 head of iceberg lettuce

1 lb of ground chicken

1/2 medium onion

1 small can of sliced water chestnuts

1 red bell pepper

1 Tbsp of garlic

1 Tbsp of oil

1 tsp of dark sesame oil

1/2 cup of soy sauce

1 cup of beef broth

2 cups of fresh bean sprouts

1 chile pepper

Sriracha sauce

Chop onion, water chestnuts, bell pepper and garlic.  Saute onion in oil in a large skillet over medium heat.  As it becomes tender, add water chestnuts, bell pepper and garlic.  Cook 5 more minutes.  Remove from heat and set aside.

In the same pan, heat sesame oil and add ground chicken.  Cook until chicken begins to brown.  Add the cooked vegetable mixture back to the pan and mix with the chicken. 

Pour soy sauce and beef broth over chicken mixture.  Cover and simmer on low for 15 minutes.

Meanwhile, separate lettuce leaves.  Prepare toppings like fresh bean sprouts, red chili pepper, and Sriracha sauce.

Remove chicken mixture from the heat and transfer to a serving bowl.  Allow guest to serve themselves by spooning the chicken into the “cup” of the lettuce leave and topping with their choice of ingredients.  Use the lettuce to wrap the ingredients and enjoy.