These are good…so very good! I really love lettuce wraps. I’ve made many different recipes, and I think I like this recipe better than Martin Yan’s (gasp!)
I found this recipe at Fashionably Foodie. I changed up the recipe just a bit (namely I added a lot more ginger…LOVE, LOVE, LOVE ginger!).
-s even ate it with mushrooms…although I did remind him that he gave the ok to use mushrooms in Martin Yan’s recipe…and then he ate his dinner without complaining.
- 3 frozen chicken breasts
- 1 large carrot, finely diced
- 8 whole mushrooms, chopped
- 3 green onions, finely chopped
- 1 red bell pepper, finely diced
- 2 large cloves garlic, minced
- 1 can water chestnuts, drained and diced
- 2 TBSP oil
- 1/4 tsp. sesame oil
- Lettuce leaves
- hot rice
- 1 c. water
- 1/2 c. sugar
- 1/4 c. seasoned rice vinegar
- 1 teaspoon sesame oil
- 1 tsp. sriracha (or more if you like it spicy)
- 1 c. soy sauce
- lots of freshly grated ginger (I used a 4 inch knob of ginger)
- Poach chicken breasts in water or broth (I used broth and added garlic powder to broth). When cooked, finely chop (about the size of corn kernels)
- Combine the carrots, mushrooms, green onions, red pepper, garlic, and water chestnuts in a bowl.
- Combine sauce ingredients in another bowl and mix well.
- Heat oil and sesame oil in a nonstick skillet over medium high heat; add the chicken, carrots, mushrooms, green onions, red pepper, garlic and water chestnuts, and saute for a few minutes. Add 1/2 the sauce and let simmer for 10 to 15 minutes, allowing much of the liquid to reduce.
- Serve in lettuce with some hot rice. Use the remaining sauce as a dipping sauce.
Asian Chicken Lettuce Wraps:
I found this most delicious recipe at Blisstree.com. Heather’s photo is soooo much better than mine, but since I loved the dish so much, I didn’t want to wait until I made it again to try taking a better photo.
Not only is this a crock pot dish, but it is company worthy…yes you heard me right…I would certainly serve this dish to company!
- 1/2 c. soy sauce
- 1/2 c. packed light brown sugar (you can scale it down to 1/3 c)
- 2 TBSP sesame oil
- 2 TBSP rice vinegar
- 2 TBSP minced fresh ginger (I probably used closer to 1/4 c.–love ginger)
- 4 cloves of crushed garlic
- 1/2 tsp. red pepper flakes
- 2 lbs boneless beef short ribs or boneless country ribs
- 3 TBSP cornstarch
- 3 TBSP cold water
- Sesame seeds
- Green onion, chopped (we didn’t have any)
- Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in crock pot and then add the sauce.
- Cook on low for 5 hours or until meat is tender (if you use ribs on the bone, then cook longer). Remove meat and place on platter.
- Mix cornstarch and water in a small bowl. Turn crock to high and add cornstarch mixture. Bring to boil to allow sauce to thicken.
- Plate: rice, ribs, sauce, green onions, and sesame seeds
Korean Short Ribs:
This salad is delicious! So refreshing, tasty, and filling. The dressing is so flavorful, that it’s now our new favorite salad dressing. Great salad for a warm summer day.
Adapted from Prudence Pennywise.
- 8 fresh won ton or 6 egg roll sheets
- cooking spray
- 8 c. chopped romaine lettuce
- 2 c. chopped cooked chicken
- 2 large oranges, peeled, or canned mandarin oranges
- 2 large avocado, peeled, pitted and chopped
- 2 c. sugar snap peas (either raw or blanched)
- 1/2 c. chopped cilantro
- 4 green onions, cut into 1 inch pieces
- 1/3 c. roasted salted peanuts
- 1 tablespoon sesame seeds
Ginger Soy Dressing:
- 4 TBSP rice vinegar
- 4 TBSP sugar
- 2 TBSP soy sauce
- 1 TBSP grated fresh ginger
- 2 TBSP canola oil
- 1/2 tsp. black pepper
- pinch of salt
- Preheat oven to 425 degrees. Coat won tons with spray and cut into strips. Bake on foil lined cookie sheet until crispy, turning once, about 8 minutes.
- In a large bowl, combine the lettuce, chicken, oranges, avocado, sugar snap peas, cilantro, scallions, peanuts, sesame seeds, and won ton strips.
- Combine dressing ingredients in a small bowl; then drizzle the salad with dressing and serve.
Asian Chicken Salad:
I had a tube of polenta I wanted to use up, and I also wanted to try something new, since it seems like for the last couple of months I’ve been making mostly family favorites. I came across a recipe that sounded really good to me, so I gave it a whirl, and it was really good, and it also was really good as leftovers. Served with a tossed green salad and a fruit salad, this was a very satisfying and delicious meal.
Adapted from Simply Recipes. Original recipe from Sunset Magazine.
- 5 1/2 TBSP olive oil
- 1 can (28 ounces) crushed tomatoes
- 1 TBSP Italian seasoning
- 1 med yellow onion, thinly sliced
- 1 medium bell pepper (red, green, orange or yellow), thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. red chili flakes
- 1 lb. Italian turkey sausage (removed from casings), sweet or spicy or Italian spiced ground turkey
- 1 tube (16oz.) prepared polenta, 1/2-inch slices
- 1/2 lb. (8 ounces) fresh mozzarella, 1/4-inch slices
- Heat 3 Tbsp of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and Italian seasoning, simmer, uncovered for 30 minutes, or until thick.
- Meanwhile, in a large nonstick skillet, heat 1 Tbsp oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper, and chili flakes. Cover the pan, lower the heat to medium, and cook until the vegetables have softened, about 5 minutes. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes.
- While veggies and sausage are cooking, preheat broiler, and coat the bottom of a 9×13-inch baking pan with a 1 Tbsp oil. Add the polenta slices to the pan. Coat the top of the polenta with the remaining 1/2 Tbsp oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.
- Pour sauce over broiled polenta, then arrange Mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.
Polenta Sausage Bake: