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: