Thursday, November 7, 2013

Asian Chicken Lettuce wraps- a healthy and flavorful meal

Most chicken lettuce wrap recipes I have found are made with ground chicken. I prefer shredded instead so I'm sharing my version with you for something a little different. These lettuce wraps make a statement with their beautiful bright color and delicious Asian flavors. These make for a great lunch, party side dish, or light and healthy dinner for your family. I hope you enjoy!
3  large chicken breasts
1/2 cup soy sauce
1 cup water
Cook in the crockpot on high heat until easy to shred.
1 small yellow onion chopped
3 garlic cloves minced
1 1/2 tablespoons fresh minced ginger (use ground if that's all you have!)
2 tablespoons butter or olive oil
Sauté together on medium heat until onion is tender.
2 tablespoons soy sauce
1/2 cup hoisin sauce
4 teaspoons Asian chili sauce
4 teaspoons sesame oil
whisk together
Give the shredded chicken a rough chop and add it to the pan with onions, garlic and ginger. pour sauce over the top. Sprinkle with slivered almonds and 1 small can of water chestnuts (roughly chopped).
Wash and prepare butter lettuce leaves.

Rinse and clean lettuce leaves in cool water. Lay out a kitchen towel and place the leaves flat on it. wrap up the towel in the shape of a hobo bag, and hold the towel tight in your hand while swinging your arm in a circular motion to quickly air dry the lettuce. When you open up the towel, the lettuce will be dry as all of the moisture has been whipped into the towel. Cool, I know. :)

You can also use iceberg or romaine lettuce for the wraps, but butter lettuce is my first choice.
I have found that the meat filling is most flavorful when it is served at room temperature or chilled in the lettuce wraps.




 Here are a few pictures using the romaine lettuce. Equally as beautiful to look at, but the butter lettuce is easier to handle and doesn't have the bitterness of the romaine.


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