Do you want a mouth watering, aromatic punch in the face Asian themed meal? These Slow Cooker Asian Lettuce Cups and Thai Chicken wings are for you.
Where I love my slow cooker with a passion that sometimes is a little peculiar in a public setting, sometimes I’m reminded that like all things, it can let you down from time to time. See, slow cooking is all about flavors and sometimes a recipe can just fall flat if the components aren’t there the way they need to be. Sadly, that’s how this recipe started. I wanted a mouth watering, aromatic punch in the face with these Asian themed meal. Something that would have me salivating. But when I actually got to into the kitchen and starting tossing it together, I started to suspect the recipe just wasn’t bringing it’s a-game. And that is simply unacceptable in the PtS kitchen. So I changed things up. Cuz sometime’s that just what you have to do.
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Slow Cooker Thai Chicken Wings
For the Wings:
- 2 1/2 lbs chicken wings and drum sticks
- 1/4 cup water
- 1 tbs lime juice
- 1/2 tsp ground ginger
For the Peanut Sauce:
- 1/2 creamy peanut butter
- 1/2 cup water
- 2 tbs low-sodium soy sauce
- 2 garlic cloves minced
- 1/2 tsp freshly grated ginger
- 1/4 tsp crushed red pepper
Cook the Chicken:
Place chicken in slow cooker with water, lime juice, and ground ginger. Mix to combine and coat.
Cover and cook on low for 5 to 6 hours.
Remove the chicken from the cook liquid.
Preheat the broiler. Line a baking sheet with aluminum foil.
Make the peanut sauce.
Whisk the peanut butter and water together in a small saucepan over low heat.
Add the soy sauce, garlic, ginger and red pepper.
Stir until heated through and smooth.
Brush the chicken with the peanut sauce and place on the baking sheet.
Broil for 5 to 7 minutes or until skin begins to brown.
Brush again with peanut sauce, sprinkle with sesame seeds and serve with additional peanut sauce.
Slow Cooker Asian Lettuce Wraps
- 2 lbs ground chicken
- 3 scallions white parts only, sliced
- 8 oz water chestnuts (1 can) drained and chopped
- 2 medium carrots shredded
- 1 cup frozen endamame
- 4 tsp reduced-sodium soy sauce
- 1 tbs Chinese-style hot mustard
- 2 tsp teriyaki sauce
- 1 tsp rice vinegar
- 1 tsp hot seasame oil
- 8 oz hoisin sauce (1 can)
- 3 tbs sriracha
- 14.5 reduced sodium chicken broth (1 can)
- 1/2 tsp black pepper
- 1 head bib lettuce
In a preheated skillet, cook the ground chicken until no longer pink; place in slow cooker.
In a medium bowl, whisk together the soy sauce, mustard, teriyaki, rice vinegar, sesame oil, hoisin, sriracha, and black pepper.
Add the scallions, water chestnuts, carrot and edamame.
Pour over the chicken. Stir a bit.
Cover and cook on low for 4 to 5 hours.
Serve ground chicken mixture with lettuce leaves, additional sriracha, scallions, and sesame seeds.
PS! Go give big congratulations to Danielle and her new tiny sous chef!!!