Sunday, November 6, 2011

~Asian Chicken Lettuce Wraps~

I know what you're thinking. "Oh, lettuce wraps require so many ingredients, and/or would take too long to make." That is only partially true. It does take some time to makes these (only because it's a lot of chopping) but I only had to buy a few new ingredients for this recipe. After a considerable time scouring the internet for a good recipe, this is the one I stuck with. The other ones may turn out great, but they called for so many little ingredients I never carry in my cupboards, so I wanted to choose a recipe that was more cost-efficient.


This recipe only has a few ingredients that you'll need to visit the Asian section of any grocery story for. I hope you like these as much as the hubby and I do. This serves as an incredibly healthy and delicious appetizer or main course. We have it for dinner. I just love the combination of the warm food and cool crunch provided by the lettuce.

When dicing, all of the veggies/chicken should be the same size--very very small.


Once you add the vegetable oil and sesame oil, cook the green peppers, mushroom, and green onions.


Add the sauce and bring to a boil; then let it simmer for about 10 minutes.


Spread some of the chicken mixture onto your lettuce and munch away. Seriously, good.

you'll need:

2 chicken breasts
1 large carrot
8 whole mushrooms, diced
3 green onions, diced
1 red or green bell pepper
2 large cloves garlic, minced
1/2 can water chestnuts, drained, chopped
2 Tablespoons oil
1/4 teaspoon sesame oil

1 head iceberg or butter lettuce, leaves washed and separated in wholes

sauce:

1/2 cup water
1/4 cup sugar
2 Tablespoons rice vinegar
1 teaspoon sesame oil
1/2 cup soy sauce
1/2 teaspoon fresh ginger (I don't always add this)

get busy:

Bring chicken breasts to a boil in water to cover with a pinch of salt. Boil for ten minutes. Remove from water and chop finely, about the size of a kernel of corn.

Meanwhile, finely grate carrot. Finely dice onion, water chestnuts, mushrooms and bell pepper to the same size as the chicken pieces, about the size of a kernel of corn. Mix together sauce ingredients. Whisk to combine; set aside.

Heat 2 Tablespoons oil and 1/4 teaspoon sesame oil in a large pan. Add onions, mushrooms and bell pepper. Cook 2 minutes to soften. Add chicken, water chestnuts, and garlic. Saute for 2 minutes. Add sauce to pan, bring to a boil, and simmer for 10 minutes until liquid is reduced and there is almost no liquid left in pan. Stir in grated carrot. This tastes yummy with some brown rice, but I don't cook starches too often anymore, so I made spinach instead.

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