Chicken Lettuce Wraps
Date night tonight! I always loved the idea of making lettuce wraps on my own
but had never tried it until now. Matt pretty much eats anything, but he rarely
goes back for seconds and we both did on this recipe! It was awesome!
but had never tried it until now. Matt pretty much eats anything, but he rarely
goes back for seconds and we both did on this recipe! It was awesome!
Chicken Lettuce Wraps
Ingredients
Filling
3 tablespoons oil
1 cup water chestnut
2/3 cup shredded carrots
1 cup of peas
3 tablespoons chopped green onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons of rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon sweet & hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions:
1. Make the special sauce by dissolving the sugar in water in a small bowl. Add soy
sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil.
sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil.
2. Mix well and refrigerate this sauce until you’re ready to serve. Combine the hot
water with the hot mustard and set this aside as well. Eventually, add your
desired measurement of mustard and garlic chili sauce to the special sauce
mixture to pour over the wraps. Bring oil to high heat in a wok or large frying
pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken
from the pan and cool.
water with the hot mustard and set this aside as well. Eventually, add your
desired measurement of mustard and garlic chili sauce to the special sauce
mixture to pour over the wraps. Bring oil to high heat in a wok or large frying
pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken
from the pan and cool.
3. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms
to about the size of small peas. Prepare the stir fry sauce by mixing the soy
sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is
cool, mince it as the mushrooms and water chestnuts are. With the pan still on
high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions,
water chestnuts, peas, and carrots to the pan. Add stir fry sauce to the pan, saute
mixture for a couple of minutes then serve in lettuce leaves.
to about the size of small peas. Prepare the stir fry sauce by mixing the soy
sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is
cool, mince it as the mushrooms and water chestnuts are. With the pan still on
high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions,
water chestnuts, peas, and carrots to the pan. Add stir fry sauce to the pan, saute
mixture for a couple of minutes then serve in lettuce leaves.
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I make these all the time except I use tuna. I've never thought of chicken. Hmm..yum! Thanks for sharing.
Sounds great. Thanks for sharing on Real Food Fridays Blog Hop.
Oh sounds better than the ones from that restaurant…..oh goodness I forget that's called….oh well. Anyway love the sounds of this recipe, can't wait to try them!
I just love your lettuce wraps! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
Come Back Soon!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate!
Come Back Soon,
Miz Helen