Sunday, December 27, 2009

Chicken Lettuce Wraps

For our K group (community group) Christmas party, we were all supposed to bring appetizers to share. I wanted to bring something that was healthy (so that I would eat it) but also yummy (so others would eat it)! I decided that chicken lettuce wraps would fit both of those criteria, and I found this recipe from Taste of Home. I thought they were good the first day, but I thought the leftovers were better because the chicken had more time to absorb the flavors of the sauce.

Chicken Lettuce Wraps (from Taste of Home)
* 1-1/2 pounds boneless skinless chicken breasts, cubed
* 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided (I used sesame oil)
* 3/4 cup chopped fresh mushrooms
* 1 can (8 ounces) water chestnuts, drained and diced
* 1 tablespoon minced fresh gingerroot
* 2 tablespoons rice vinegar
* 2 tablespoons reduced-sodium teriyaki sauce
* 1 tablespoon reduced-sodium soy sauce
* 1/2 teaspoon garlic powder
* 1/4 teaspoon crushed red pepper flakes
* 1-1/2 cups shredded carrots
* 1/2 cup julienned green onions
* 12 Bibb or Boston lettuce leaves
* 1/3 cup sliced almonds, toasted


* In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
* In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.

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