Monday, March 12, 2012

Asian chicken lettuce wraps

Here is a healthy and flavorful weeknight meal you can enjoy without the guilt.
Asian Chicken Lettuce Wraps
Serves 2-3
2 boneless, skinless chicken breasts
1 tbsp soy sauce
1 1/2 tsp sherry
2 tsp cornstarch
2 tsp sesame oil
2 tsp grapeseed oil or other neutral cooking oil
2 garlic cloves, minced
2 tsp fresh ginger, minced
5 shiitake mushrooms, diced (if using dried, soak in hot water for 10 minutes before dicing)
1/4 c red onions, diced
1/2 red pepper, diced
1/4 c cashews, toasted and chopped
1 tbsp rice vinegar
2 tbsp hoisin sauce
1 head bibb lettuce
1 cup rice, cooked (optional)

1. Place the chicken breasts into a food processor and process until finely chopped.
2. Mix the soy sauce, sherry, cornstarch and sesame oil together. Marinate the ground chicken in this mixture for 10 minutes while you gather and prep the remaining ingredients.
3. Heat the oil in a large skillet or wok over high heat. Add the garlic and ginger, cooking until fragrant. Add the red onions and chicken, cooking until browned 4-6 minutes. Stir in mushrooms and red peppers, rice vinegar and hoisin. Simmer for about 2 minutes.
4. To assemble, place a little rice, if using, into the lettuce cup and add the chicken mixture. Top with cashews. 

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