Thursday, March 22, 2012

Recipe #160: Chicken Lettuce Wraps

I am SO FAT right now from stuffing these in my pie-hole.  So fresh tasting, full of flavor, and fun to eat.  Definitely messy too, but that's worth it.  This is another from the same friend who gave me yesterday's recipe... I think I'm going to make whatever she suggests from now on :)


1-1/2 pounds boneless skinless chicken breasts, cubed  (I used 1lb)
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced  (I skipped these because we don't like them)
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves (I only needed 7)
1/3 cup sliced almonds, toasted  (I skipped the toasting part)


In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up

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