I LOVE these! They are a copy cat of P.F. Chang's, which are to die for. These come pretty close. Besides, who doesn't love a healthy, fun way to spice up chicken for dinner? I got this recipe from my A-mazing sister who (I think) found it online. So, thanks Abby! Now you won't have to continue to send me the same recipe over and over...
3 frozen chicken breasts
1 lg. carrot
8 whole mushrooms
3 green onions
1 red bell pepper
2 cloves of garlic
1/2 can water chestnuts- drained
2 T oil
1/4 t. sesame oil
rice noodles (optional for more crunch)
Boil chicken in water with a pinch of salt and a clove of garlic. Once it is cooked through,
finely chop it. Finely grate carrot and mushroom. Finely chop bell pepper, onion and chestnuts. Set aside.
Mix Sauce ingredients
1/2 C water
1/4 C sugar
2T rice vinegar
1 t. sesame oil
1 t. sriracha, this will NOT make these spicy. Double this for more kick!
1/2 C soy sauce
1/2 t. fresh ginger or 1/4 t. powdered ginger
(Double the sauce so you have some for dipping!)
Now, heat 2 T oil and 1/4 t sesame oil in a large skillet. Add onion, mushroom and red pepper. Cook 2 minutes to soften. Add sauce and chicken and bring to a boil. Simmer for 10 minute until almost all the liquid is absorbed. Add chestnuts and carrots. Stir to combine.
Serve in the crunchy inside pieces of iceberg lettuce. Add the rice noodles, if you are using them. Dip in the extra sauce!
* I will use Low-sodium soy sauce next time, I like to have a little more control over the saltiness without losing the flavor.