Chicken Lettuce Wraps
You know those days when you don’t feel like eating much, but know you should have some protein? When you have a day like that, these Chicken Lettuce Wraps fit the bill. They’re light, yet filling and so tasty- but just a bit sloppy!
I made these one evening while in Colorado this summer, and thought for sure my husband would turn his nose up to them, so I made a little something extra just for him. My husband and kids gobbled up every last morsel and said, “Wow, that was delicious!” My husband never even touched the other entree I made for him. I was shocked.
These are fantastic as a meal or an appetizer. I hope you’ll give them a try.
Once you mise en place all the ingredients, the rest is a snap to toss together.
Here’s the recipe……..
Chicken Lettuce Wraps
Ingredients:
- 1-2 heads Boston Lettuce
- 2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 - inch chunks
- 1 cup fresh shitake mushrooms, thinly sliced
- 2 tablespoons fresh ginger, minced
- 2 teaspoons garlic, minced
- 1/2 cup green onions, thinly sliced
- 1 cup water chestnuts, minced
- 1/4 cup hoisin sauce
- 2 tablespoons plum sauce
- 2 teaspoons rice wine vinegar
- 3/4 cup pine nuts, toasted
- 2 tablespoons cilantro, minced
Directions:
1. Clean and separate the lettuce leaves, then pat dry. Place leaves on a serving platter.
2. Heat a wok or large skillet over high heat until smoking. Add oil swirling in a circular motion to cover the base and part way up the sides of the pan.
3.Then add the ingredients in this order, stir-frying after each addition:
- chicken; stir-fry for 1 minute
- mushrooms; stir-fry for 30 seconds
- ginger, garlic, and green onions; stir-fry for 1 minute
- water chestnuts, hoisin sauce, plum sauce, and vinegar; stir-fry for 1 minute
- pine nuts then cilantro.
4. Stir to incorporate. Remove mixture from heat and transfer to a bowl.
Place 2 generous tablespoons of filling in each lettuce leaf and roll up to eat.
Delicious! Enjoy!!!