The time that I am able to spend with my little Sammy in the mornings while Elijah is at school is so precious. It's always the most entertaining part of my day, as I answer question after question followed by constant commentary followed by bossy orders telling me exactly where I can sit and what I cannot touch or breathe on. I do like the orders commanding me to "Come suggle wif me, Mama!" Then Elijah comes home and it's more difficult to get that quality time with either one of them. Just a few more days of this and we will officially be in summer mode!
Summer can be defined by so many things: hot weather, watermelon, popsicles, grilling, corn on the cob, swimming pools, fireworks, skydiving, traveling, freedom, splash parks, sunscreen, sprinklers, ice cream trucks, swim suits, beach towels, lemonade and so many other things. Oh, and don't forget slimming down! I have a difficult time eating heavy, calorie-laden foods in the summer-time (ha! wait till you see what next week's post is!) and I adore salads and other light foods when it is steamy out (still waiting for this).
Like these lettuce wraps, for example! I have always LOVED P.F. Chang's Chicken Lettuce Wraps almost as much as I love adding hot peppers to my food. But every time I eat them I know they are filled with greasy calories. Mmm, they are sooo good, though, aren't they?! So I searched around on some other food blogs and found a few variations of P.F. Chang's signature appetizer. The one you will find below is a version of this one I found on Iowa Girl Eats. It is slimmed down, yet it is still sooo addicting and delicious.
Heat a large skillet over medium heat. Add:
1 pound lean ground chicken
2 shallots, chopped
Salt and pepper, to taste
Cook, breaking the chicken apart with a spatula, until the meat is almost cooked through.
While the meat is sizzling in the skillet, throw the following into a microwavable bowl:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon creamy peanut butter
1 tablespoon honey
1 tablespoon water
2 tablespoons chili garlic sauce (found in the Asian aisle)
Microwave on high in two 15-second intervals, stirring after each one.
When the chicken is nearly cooked through, add 3 minced cloves of garlic to the skillet.
Cook, stirring, for an additional 3 minutes.
Throw in the soy sauce mixture from the bowl.
Stir until combined.
4 green onions, sliced
8-oz. can water chestnuts, chopped
Stir until combined and cook over medium heat for 3 minutes, or until heated through.
Remove from the heat and divide the chicken mixture between 8 large butter or iceberg lettuce leaves. Top with chopped peanuts and serve!
I thought a copycat P.F. Chang's recipe would for sure have to be complicated, but this one is not. At all. It's straightforward and simple and your hungry tummy will not be disappointed.