Chicken Lettuce Wraps
From improvisingfood 11 years agoIngredients
- For the sauce: shopping list
- 2 tbsp. rice vinegar shopping list
- 1 tbsp. sweet soy sauce shopping list
- 1 ½ tbsp. soy sauce shopping list
- 1 tbsp. mirin shopping list
- 1 tbsp. peanut/vegetable oil shopping list
- 1 tbsp. brown sugar shopping list
- For the chicken mix: shopping list
- 1 Iceberg/butter lettuce shopping list
- 1 ½ lb. boneless chicken breast, cut to ½ inch cubes shopping list
- 2 carrots, chopped to ¼ inch cubes shopping list
- ½ red bell peppers, sliced to long strips shopping list
- 8 ounces/220 grams of water chestnuts, drained and diced shopping list
- 1 tbsp. ginger, well chopped shopping list
- 2 spring onions, chopped to ¼ inch pieces shopping list
- 1 jalapeno, well chopped shopping list
- ½ cup of cilantro, leaves only shopping list
- ½ red onion, chopped shopping list
- 1 cup of fresh sprouts shopping list
- 1 tbsp. peanut/vegetable oil shopping list
How to make it
- Heat a wok with 1 tbsp. of oil, until it’s very hot (about 4-5 minutes). At this point you can add all the ingredients together, but I prefer to give the chicken a quick fry for 2-3 minutes, while I stir it. See Photo
- Put the chicken with all the liquids in a separate bowl. Roughly clean the wok, add 1 tbsp. of oil and add the ginger, let it cook for 2 minutes. Add the rest of the sauce ingredients and throw all the ingredients besides the chicken into the wok.
- Make sure you are using the highest flame possible and stir every couple of seconds. After 5 minutes add the chicken (and its liquid) and mix all together for additional 3 minutes – and you are done. Taste it to see it you want to add something to the flavor.
- Cut the lettuce head into two (or try to remove the leaves gently without tearing them, whatever works better).
- Once the chicken mixture has chilled a bit, fill the lettuce with 1-2 tbsp See Photo. of the chicken mix, and take a bite.
- It tastes so good – simple but sophisticated in a way, crunchy and …healthy! Enjoy.
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