Chicken Lettuce Wraps

Dinner tonight had an Asian spin: pork dumplings, noodles with peanut sauce, and this recipe. (Note: To cook the dumplings, I steamed them for 20 minutes; then tossed them with a small amount of oil, and baked them at 400° until crispy, about 10 minutes.) The meat mixture for the lettuce wraps has a lot of ingredients, but the flavor makes it worth the effort. I tossed the leftovers with noodles and peanut sauce for a great next-day meal. Enjoy!

Chicken Lettuce Wraps
1 Tbsp. olive oil
1 tsp. sesame oil
2 carrots, chopped
1 red bell pepper, chopped
1 jalapeño, seeded and minced
2 garlic cloves, minced
1 Tbsp. lite soy sauce
1 lb. ground chicken (I used my food processor for this.)
1 Tbsp. grated fresh ginger

2 tsp. sriracha

2 tsp. chile-garlic sauce
1 Tbsp. cornstarch

1/2 cup chicken broth
1/2 cup unsweetened lite coconut milk

1/2 cup chopped fresh cilantro
Juice of 1 lime
Boston lettuce leaves

1. Sauté carrots, bell pepper, and jalapeño in hot oil for 10 minutes or until carrots begin to soften. Add garlic and soy sauce, and sauté 1 minute. Add in chicken, and cook, stirring often, 5 minutes or until chicken is done. Add in ginger and next 2 ingredients. Stir together cornstarch and broth; add to pan with coconut milk, stirring often, until mixture begins to thicken. Stir in cilantro and lime juice. Taste and adjust seasoning. Serve in lettuce leaves.