Orange Chicken Lettuce Wraps

Ingredients

• 1 pound Ground Chicken
• 1 tablespoon Vegetable Oil
• 1 tablespoon minced Ginger Root
• 3 cloves minced Garlic
• 1/4 teaspoon Red Pepper Flakes
• 2 tablespoons Water
• 1/2 teaspoon Sesame Oil
• 1 tablespoon Rice Wine
• 4 teaspoons Soy Sauce
• 5 tablespoons Granulated Sugar
• 5 tablespoons White Vinegar
• Zest of 1 Orange
• 1 tablespoon Water
• 1 tablespoon Cornstarch
• Romaine Lettuce Leaves, separated, rinsed & chilled
• Jasmine Rice, cooked in rice cooker
• 2 julienned Carrots for garnishing
• 1/4 cup chopped Salted, Roasted Peanuts
• 2 Limes cut into wedges
• Siracha

Directions

• Combine 2 tablespoons of water, sesame oil, rice wine, soy sauce, granulated sugar, white vinegar and orange zest in a bowl.
• In a separate small bowl, combine 1 tablespoon of water with the cornstarch until dissolved.
• Heat the vegetable oil in a large skillet. Add the ground chicken and let alone until a crust forms on the “pan side” chicken before breaking apart. Keep cooking until done.
• Add the ginger, garlic and red pepper and let the aromatics cook with the chicken for 15 seconds.
• Add the orange sauce and bring it to a boil. Once boiling, add the cornstarch mixture and stir until the sauce thickens (about 1 minute or less).
• Serve with white jasmine rice, romaine leaves, julienned carrots, chopped peanuts, lime wedges and siracha.

Adapted from DinnerThenDessert.