Ellena’s Notes

I have always wanted a GREAT recipe for lettuce wraps so I could make them at home. It took me a while but I think I have found a winner. I love this recipe because it is delicious, flavorful and so easy using Stonewall Kitchen’s Sriracha Teriyaki sauce. You can use regular teriyaki sauce, or make your own, but I love the ease of using this sauce for quick weeknight dinners! Enjoy!

Our Sweet Riesling is a perfect pairing for this meal! But if you prefer dry white, try our rosé and for a red try our Tempranillo.

Eat Simple, Eat Well, Ellena

Ingredients

2 tbsp sesame oil
1 lb ground chicken
2 small leeks, white/light-green parts, sliced
2 cloves garlic, diced
1/4 cup Latah Creek Riesling
1/2 cup dry-roasted peanuts, coarsely chopped
2 heads bibb lettuce, leaves separated

Sriracha Sauce:
2 red finger chiles, or jalapenos, seeded and chopped
1/2 cup hoisin sauce
2 tbsp soy sauce
1 tbsp peanut butter
1 tbsp rice wine vinegar
2 tbsp (or more) sriracha sauce
OR YOU CAN USE
1/2 bottle prepared sriracha teriyaki sauce

Gluten Free Version: Use gluten free hoisin sauce, soy sauce, and sriracha teriyaki sauce

Directions

In a large skillet, heat the oil over high heat. Add the chicken and cook, breaking up with a spoon and stirring often until lightly browned, about five minutes. Add the leeks and stir-fry until the leeks are tender, about 3 minutes. Add the garlic and stir-fry for another minute. Add the teriyaki sauce and wine and stir until the sauce thickens and coats the chicken, 1-2 minutes. If you want more sauce simply add more. Mix in the peanuts and serve immediately with lettuce leaves for wrapping.