tablespoons Thai or Vietnamese hot sauce, or any hot sauce
5
tablespoons balsamic vinegar
1
tablespoon lime juice
2
teaspoon sugar
In large skillet over medium-high heat, warm peanut oil. Add onion, ginger and garlic; sauté until onion begins to brown, about 3 minutes. Add ground chicken and sauté until cooked throughout, about 5 minutes, breaking up chicken meat as it cooks.
Add carrot, scallions, water chestnuts and mushrooms; cook for additional 3 minutes. Add fish sauce, soy sauce, sesame oil and cayenne pepper. Mix well and remove from heat. Stir in noodles, peanuts and chopped cilantro. Toss well to combine. Transfer to large serving bowl and keep warm.
Combine all spicy sauce ingredients in small serving bowl; whisk well. Place lettuce leaves on serving platter. To serve, spoon 2 tablespoons chicken mixture over or on top of each lettuce leaf; drizzle with 1 teaspoon sauce.
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Megan - Appleton, WI
8/2/2011 7:47:39 PM
So tasty! This was better than the PF Chang's version because I could control what was in it. Easy and flavorful. Worth looking for the fish sauce at the grocery store :)
Sharon - Heathrow, FL
8/30/2010 10:11:20 PM
Easy-yes. Flavorful-yes. Quick-yes. Low Carb-yes. Kids liked it-yes. 5 times Yes is a winner!! Everyone enjoyed this tonight. Did not have fish sauce, substituted it for 1/2 cube fish boullion. Not easy to keep the chicken from falling; have spoons at the table.
Karin - Chandler, AZ
7/7/2010 11:46:41 AM
These were amazing! I substituted canola oil for peanut oil and everyone loved them! I will definitely be making these again.
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