Serves 18 (I divided this recipe by 3)
3 pounds ground chicken (I used chicken thighs and shredded them after they were cooked)
2 onions, chopped
6 cloves garlic, minced
2 tbsp minced fresh gingerroot
1 cup chicken broth
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2/3 cup peanut butter
1 tbsp sugar
1/4 tsp pepper
3 tbsp cornstarch
1/3 cup lime juice
3 cups shredded carrots
1 1/2 cups chopped cashews (I used peanuts)
24-30 large lettuce leaves
1. In large skillet, cook chicken in two batches until almost done, stirring to break up meat. Drain chicken and place in 4 quart slow cooker.
2. Add onions, garlic, gingerroot, chicken broth, Worcestershire sauce, soy sauce, peanut butter, sugar, and pepper; stir.
3. Cover and cook on low for 4-5 hours or until chicken is thoroughly cooked and mixture is hot and blended. In small bowl, combine cornstarch and lime juice and mix well. Stir into slow cooker.
4. Cover and cook on high for 20-25 minutes or until mixture thickens. To serve, set out filling, shredded carrots, chopped cashews, and lettuce leaves to use for wraps.
I was really hoping these lettuce wraps would be as good as the ones and PF Changs. They weren't, not even close. They were okay and we ate them but I was left feeling unsatisfied. I'm wondering what ground chicken is like. Is it just like ground beef texture? I've never seen it before. Anyhow, using ground chicken would probably have made them taste better. I wouldn't put cornstarch in next time, the sauce was thick enough. Also next time I would use water chesnuts too. Oh, and find some of those crunchy little rice noodles. With those changes, I would give the recipe 3 stars. The way I served it this time is 2 stars.