Wednesday, February 24, 2010

Asian Chicken Lettuce Wraps

I'm not a huge fan of Asian Cuisine, but this is a FAVORITE at our house. I keep forgetting to take pictures, so I use that excuse to not post, but I will try and do better!

Asian Chicken Lettuce Wraps

1 head iceberg lettuce

3 TBSP hoisin sauce

2 TBSP soy sauce

2 TBSP water

5 garlic cloves, minced

2 tsp grated fresh ginger (optional)

2 tsp plus 2 TBSP peanut or vegetable oil

1 LB chicken (about 2 -3 chicken breasts)

Salt and pepper

1 red bell pepper, diced

1 (8-ounce) can water chestnuts, drained and chopped fine

5 scallions, chopped

1 can mushrooms

1 zucchini, diced

Remove 8 large, bowl-shaped leaves from head of lettuce; reserve remaining lettuce for another use. Whisk hoisin sauce, soy sauce, and water together in measuring cup. Combine garlic, ginger, and 2 teaspoons oil in small bowl.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken, stirring to break up clumps, until just cooked through, about 3 minutes. Season with salt and pepper and transfer to bowl.

Add remaining tablespoon oil to skillet and heat until just smoking. Add bell pepper, water chestnuts, and scallions and cook until peppers soften, about 3 minutes. Clear center of skillet, add garlic mixture, and cook until fragrant, about 30 seconds. Add chicken and sauce and stir until thickened, about 30 seconds. Spoon mixture into lettuce leaves and serve.

1 comment:

  1. I made this tonight except used romaine and left out the water chestnuts. It was excellent! Thanks for the recipe!