Chili's lettuce wrap recipe.

[cindifoster]

I am looking for the Chili's recipe for Lettuce wraps. Thanks

[Anonymous]

Chili’s Asian Lettuce Wraps

Stir Fry Sauce
¼ c. water 1 tsp. arrowroot (a thickening powder)
¼ c. granulated sugar ¼ c. white vinegar 1 tbsp. dried chives
1 tbsp. vegetable oil 2 tsp. sesame seeds 1⁄3 c. soy sauce
1 tsp. red pepper flakes 1 tsp. chili oil 1 tsp. peanut butter
½ tsp. finely minced ginger

Sesame-Ginger Dipping Sauce
¼ c. water ¾ tsp. arrowroot 1⁄3 c. granulated sugar
1⁄3 c. white vinegar ¼ c. soy sauce 1 tsp. finely minced ginger 1 tsp. vegetable oil ½ tsp. sesame seeds ¼ tsp. garlic powder
1 dash red pepper flakes 1 dash parsley

Peanut Dipping Sauce
½ c. peanut butter 1⁄3 c. water 2 tbsp. white vinegar
½ tsp. finely minced ginger ¼ tsp. garlic powder
1⁄8 tsp. crushed red pepper ½ tsp. chili oil
¼ c. granulated sugar ½ tsp. vegetable oil 1 tbsp. brown sugar

Preparation
1 tbsp. vegetable oil 4 chicken breast fillets 4 green onions
¼ c. minced water chestnuts ¼ c. sliced almonds
1 head butter lettuce
Bean threads, see notes below

To prepare the stir fry sauce, combine the water and arrowroot in a small bowl and stir until arrowroot is dissolve. Add this solution to the other stir fry sauce ingredients in a small saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 5 to 6 minutes, or until thick. To make the sesame-ginger dipping sauce combine the water and arrowroot in a small bowl and mix until arrowroot is dissolved. Combine this solution with the other dipping sauce ingredients in small saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer 2 minutes. Combine all ingredients for the peanut dipping sauce in a small saucepan over medium⁄low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done. To prepare the chicken, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the chicken breasts until done — 3 to 5 minutes per side — turning every couple of minutes. You can tell when the chicken is done by pressing down on the middle of each chicken breast. It should be firm. Remove the cooked chicken breast to a cutting board and slice it into strips with a sharp knife. Keep the pan hot. Load the chicken back into the same pan over medium⁄high heat, and add the water chestnuts. Heat for 1 minute. Add 5 tbsp. of the stir fry sauce to the chicken and heat for 2 minutes, stirring often. Sauce should be bubbling. Add the sliced green onions and stir. Prepare each serving plate with a bed of bean threads. Spoon one-fourth of the chicken onto the bean threads. Sprinkle the chicken with about a tablespoon of sliced almonds. Add three leaves of butter lettuce to the plate, along with a garnish of shredded carrots. Repeat for the remaining servings. Serve with sesame-ginger dipping sauce and peanut dipping sauce on the side.
Cook’s Note: Bean threads can be found in the Asian food section of your supermarket. Before using as a garnish the threads must be flash-fried in a skillet in 2 inches of hot vegetable oil. When the threads float to the top remove them to a towel to drain.