17 April 2012

Chicken Lettuce Wraps

Oh dear readers! I haven't forgotten about you. I feel like I blinked and April is already halfway over! Time flies when you are having fun, I guess :) My whole side of the family came out to visit us in Chicago this past weekend and we had such a blast together. Life feels like it is slowly getting back to reality after a jam-packed weekend of laughs. Miss you already, fam!

I seriously don't even remember when I made these chicken lettuce wraps... however, I do remember that they were delicious! We simply made a weeknight meal out of it, but I suppose you could serve them as appetizers too. Don't get overwhelmed by the list of ingredients. It is worth it!


I previously posted some other lettuce wraps on this blog - I'll leave it up to you to decide which one is tastier!

Chicken Lettuce Wraps
(Recipe from Spoon Fork Bacon)
Yield: 4 Servings

For the Marinade:
1 Tbsp. Red Wine Vinegar
1 Tbsp. Water
2 tsp. Soy Sauce (reduced sodium)
1 tsp. Cornstarch
1/2 tsp. Black Pepper
2 Boneless Skinless Chicken Breasts, diced small

For the Cooking Sauce:
2 1/2 Tbsp. Hoisin Sauce
2 Tbsp. Soy Sauce (reduced sodium)
2 Tbsp. Red Wine Vinegar
2 Tbsp. Water
1 Tbsp. Oyster Sauce
1 Tbsp. Light Brown Sugar
2 1/2 tsp. Cornstarch
1 tsp. Honey
1 tsp. Sesame Oil

Other ingredients you'll need:
6 Tbsp. Vegetable Oil, divided
2 Cloves Garlic, minced
2 tsp. Fresh Ginger, peeled and minced
4 oz. Mushrooms, cleaned and diced (choose your favorite!)
1/2 C. Bamboo Shoots, drained and diced
1/2 C. Water Chestnuts, drained and diced
3 Green Onions, thinly sliced (reserve some for garnish)
2 Heads Butter Lettuce, washed and leaves removed
2 tsp. Toasted Sesame Seeds, for garnish


First, prepare the marinade by combining the red wine vinegar, water, soy sauce, cornstarch and black pepper; add chicken and set aside for at least 10 minutes.

Next, put all the ingredients for the cooking sauce in a small bowl; whisk together and set aside. Place 2 Tbsp. oil in a wok or large skillet over medium-high heat. Sauté the cubed chicken until half-cooked (about 6-8 minutes). Remove from heat and set aside on a plate.

Pour the remaining 4 Tbsp. oil into the same wok and sauté the ginger, garlic and mushrooms (about 3-5 minutes, careful not to burn the garlic). Add the bamboo shoots and water chestnuts and sauté for 3 minutes longer. Season with salt and pepper (to taste). At this point, you can add the chicken back into the wok. Then, pour the cooking sauce over everything in the wok; stir until combined. Lower the heat to medium-low and cook for 3-5 minutes longer.

Stir in the green onions. Taste and adjust seasonings to taste. Remove from heat and serve in a medium bowl along with a platter of freshly washed lettuce cups.

1 comment:

  1. Yum! These look great and "shed the baby weight friendly:)" so good to be back I always love all your recipies and tips! It's nice to put the baby down for a nap and get back in the kitchen!

    ReplyDelete