Chicken Lettuce Wraps

March 22nd, 2013

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Looking for a healthy alternative to ordering in?  Then this is a must try.  It’s quick to make, low in fat and full of delicious flavor.  The shiitake mushrooms add depth of flavor and the water chestnuts add a crunchy texture making this a delicious and easy recipe that the entire family will enjoy!
Chicken Lettuce Wraps

  • 16 large butter lettuce leaves
  • 1/4 cup Asian sweet chili sauce
  • 1 pound skinless, boneless chicken breasts, minced
  • 2 scallions, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 3 ounces shiitake mushrooms, stemmed and minced
  • 3 garlic cloves, minced
  • 2 teaspoons minced peeled fresh ginger
  • 1 can (8 ounces) water chestnuts, drained and diced
  • 2 medium carrots, shredded
  • 1/4 cup unsalted, roasted cashews, chopped

Mix chicken, scallions and soy sauce in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until cooked through, about 6 minutes. Add in water chestnuts, shredded carrots and cashews and toss to heat through. Arrange lettuce leaves on a large platter and spoon chicken mixture into lettuce leaves, dividing equally.  Serve with a side of chili sauce.

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