Asian Lettuce Wraps

I've had these at several different restaurants. And this recipe can easily compete with the best of the restaurant varieties.  They are sometimes offered as an entree and sometimes as an appetizer.  They always have lettuce, either iceberg or romaine and chicken.  The side vegetables vary - crispy noodles, bean sprouts, shredded carrots, sliced green peppers, sweet and sour cucumbers or water chestnuts.  The sauces can be sweet and sour, peanut sauce, hoisin sauce or a teriyaki chili sauce. Here at home I use whatever I happen to have, though I am partial to the sweet & sour cucumbers,  just mix equal parts of rice wine vinegar and sugar and add the cucumber sticks.  The chicken itself is spicy and moist with a little heat from the ginger. This is really a pretty easy recipe and is a complete meal.

Asian Lettuce Wraps

1 tablespoon olive oil

1 lb chopped turkey or chicken

2 tablespoons minced garlic

2 tablespoon finely minced ginger

2⁄3 cup teriyaki sauce

Lettuce leaves, rinsed and dried

Grated carrots

Julienne Cucumbers

Bean sprouts

Sliced radish

Chinese noodles

Hoisin Sauce

Heat oil in a large skillet and brown chicken. Add garlic and ginger and sauté briefly. Add teriyaki sauce and simmer for 10 minutes while preparing the vegetables. Place filling and vegetables in center of a large platter, then surround with lettuce leaves. Serve with Hoisin sauce or other Asian sauce of your choice.