One of the things I miss most since moving out to the country are my favorite Chinese and Thai take-out restaurants. Finding an Asian restaurant in this part of rural Georgia has proved challenging. To hold me over until our next trip into the city, I have begun making some of my favorite dishes at home like these Asian Chicken Lettuce Wraps. I have even made my own homemade fortune cookies which are surprisingly simple to make.
I love this recipe for it’s simplicity. I typically uses ground chicken in this recipe, but you could easily substitute some diced chicken breast. Just use whatever you have on hand. As a healthier alternative to white rice, I prefer to use brown rice. If you are a low carb diet, like I happen to be at the moment, just omit the rice completely.
Asian Chicken Lettuce Wraps
Ingredients:
2 tsp sesame oil
1 pound ground chicken
1 cup mushrooms, chopped
1/2 cup grated or diced carrot
1/2 cup sliced green onion
1 tbsp + tbsp hoisen sauce
1 tbsp + 2 tbsp teriyaki suace
1/2 tsp + 1/2 tsp ginger powder
pinch of red pepper flakes
1 tbsp soy sauce
2 cloves garlic, minced
1 tsp cornstarch
romaine or bibb lettuce pieces
brown rice
Directions:
In a large bowl, mix together tghe ground chicken, mushrooms and carrot. Set aside.
Prepare first sauce by mixing together 1 tablespoon hoisen sauce, 1 tablespoon teriyaki sauce, 1 tablespoon soy sauce, garlic, red pepper, and 1/2 teaspoon ginger powder. Pour marinade over the ground chicken and mix well until thoroughly combined.
In a large skillet, heat sesame oil over medium-high heat. Add chicken mixture to to pan and saute, stirring occasionally, for about 8-10 minutes, until chicken is almost cooked.
Meanwhile, while chicken is cooking, prepare the second sauce. In a bowl combine 2 tablespoons hoisen sauce, 2 tablespons teiryaki sauce, 1/2 teaspoon ginger powder, and 1 teaspoon cornstarch.
Add green onion to the chicken. Pour sauce over the chicken mixture and allow to simmer a few additional minutes.
Depending on the size of your lettuce wraps, place a spoonful or two of brown rice in each lettuce wrap and top with a spoonful or two of chicken.
Enjoy!
Asian Chicken Lettuce Wraps
Ingredients
- 2 tsp sesame oil
- 1 pound ground chicken
- 1 cup mushrooms chopped
- 1/2 cup grated or diced carrot
- 1/2 cup sliced green onion
- 1 tbsp + tbsp hoisen sauce
- 1 tbsp + 2 tbsp teriyaki suace
- 1/2 tsp + 1/2 tsp ginger powder
- pinch of red pepper flakes
- 1 tbsp soy sauce
- 2 cloves garlic minced
- 1 tsp cornstarch
- romaine or bibb lettuce pieces
- brown rice
Instructions
- In a large bowl, mix together tghe ground chicken, mushrooms and carrot. Set aside.
- Prepare first sauce by mixing together 1 tablespoon hoisen sauce, 1 tablespoon teriyaki sauce, 1 tablespoon soy sauce, garlic, red pepper, and 1/2 teaspoon ginger powder. Pour marinade over the ground chicken and mix well until thoroughly combined.
- In a large skillet, heat sesame oil over medium-high heat. Add chicken mixture to to pan and saute, stirring occasionally, for about 8-10 minutes, until chicken is almost cooked.
- Meanwhile, while chicken is cooking, prepare the second sauce. In a bowl combine 2 tablespoons hoisen sauce, 2 tablespons teiryaki sauce, 1/2 teaspoon ginger powder, and 1 teaspoon cornstarch.
- Add green onion to the chicken. Pour sauce over the chicken mixture and allow to simmer a few additional minutes.
- Depending on the size of your lettuce wraps, place a spoonful or two of brown rice in each lettuce wrap and top with a spoonful or two of chicken.
- Enjoy!
Lettuce wraps are my favorite! Your recipe looks delicious! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee