Asian Chicken Lettuce Wraps
Ingredients
Marinade Ingredients
-
1
teaspoon
corn starch
-
2
teaspoons
red or sherry wine
-
2
teaspoons
water
-
2
teaspoons
low sodium soy sauce
Filling Ingredients
-
1 ½
lbs
uncooked extra-lean ground chicken breast
-
2
tablespoons
canola oil
-
1
teaspoon
fresh ginger, minced
-
2
teaspoons
garlic, minced
-
½
cup
scallions, minced
-
1
cup
shiitake mushrooms, minced
-
1
can (8 oz)
bamboo shoots, drained and minced
-
1
can (8 oz)
water chestnuts, drained and minced
Sauce Ingredients
-
1
tablespoon
Hoisin sauce
-
1
tablespoon
low sodium soy sauce
-
1
tablespoon
red or sherry wine
-
2
tablespoons
oyster sauce
-
2
tablespoons
water
-
1
teaspoon
sesame oil
-
1
teaspoon
sugar
-
2
teaspoons
corn starch
Other
-
1
head
Iceberg Lettuce leaves, washed and patted dry
Instructions
- Combine marinade ingredients in a bowl and mix well. Add ground chicken and coat thoroughly. Let marinate for 15 minutes.
- While chicken marinates, mix all sauce ingredients in a separate bowl until combined.
- Heat 1 tablespoon of canola oil in a wok or sauté pan over medium-high heat. Add marinated chicken and cook until fully cooked, breaking it up as it cooks. Remove from pan and set aside.
- In the same pan, heat the remaining tablespoon of oil. Add ginger, garlic, and scallions, cooking until fragrant.
- Add mushrooms, bamboo shoots, and water chestnuts to the pan and cook for another 2-4 minutes. Return the chicken to the pan.
- Pour the sauce mixture over the chicken and vegetables, stirring to coat. Cook for a few more minutes until heated through and sauce thickens.
- Serve the mixture with lettuce leaves for wrapping.
Nutrition Facts (estimated)
Servings
4
Calories
390
Total fat
11g
Total carbohydrates
26g
Total protein
45g
Sodium
0mg
Cholesterol
0mg
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