500 g chicken, ground 1 lb
10 ml fresh ginger, minced 2 tsp
2 cloves garlic, minced
1 ml red pepper flakes 1/4 tsp
40 ml soy sauce 3 tbsp
15 ml cornstarch 1 tbsp
15 ml vegetable oil 1 tbsp
75 ml water chestnuts, finely chopped 1/3 cup
75 ml green onions, thinly sliced 1/3 cup
50 ml peanuts, chopped 1/4 cup
12 large romaine lettuce leaves
In a medium bowl; combine chicken, ginger, garlic and red pepper flakes.
In a cup; blend soy sauce and cornstarch until smooth.
Heat large skillet or wok over medium-high heat. Add oil and heat until hot. Add chicken mixture. Cook, stirring constantly, for 2 to 3 minutes until chicken is cooked through. Stir soy sauce mixture and add to wok. Stir-fry 30 seconds or until sauce boils and thickens. Add water chestnuts and peanuts. Heat through.
Divide filling evenly among lettuce leaves; roll up. Secure with toothpicks. Serve warm.
Serves 6