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My PF Chang Moment

May 10th, 2012 No Comments

Searching for a quick dinner recipe I came across Chicken Lettuce Wraps on my epicurious app and went with it.  Tasty, healthy, quick, and a welcome change from all of the herb infused dishes I’ve made lately.

Stir-Fried Chicken Lettuce Wraps

Serves 6

  • 16 large butter lettuce leaves
  • 1/2 cup Asian sweet chili sauce (optional)
  • 1 pound skinless, boneless chicken thighs, minced
  • 2 scallions, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons peanut oil (I used Canola)
  • 3 medium shiitake mushrooms (about 1 ounce), stemmed, minced (I used white button mushrooms)
  • 2 garlic cloves, minced
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 cup unsalted, roasted cashews, chopped (I totally forgot to do this and I didn’t miss them)

Preparation

  1. Do all the prep work of mincing first, then get ready to cook.
  2. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally.
  3. Heat oil in a large nonstick skillet.
  4. Add mushrooms; stirfry 15 seconds.
  5. Add garlic and ginger and stir-fry 10 seconds.
  6. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes.
  7. Arrange lettuce leaves on a large platter.
  8. Spoon chicken mixture into lettuce leaves, dividing equally.
  9. Garnish with cashews. Roll leaves around filling and dip into chili sauce.

**Veggie Additions

I sauteed chopped kale in a separate pan and then added into stir fry at the end. I could have used broccoli, zucchini, eggplant, maybe even carrots to make this more nutritious!

 

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