Asian Chicken Lettuce Wraps

17498_10151777077263969_958015041_n

Ingredients:

2 tsp canola oil
8 oz white mushrooms, chopped
1 lb lean ground chicken
1 clove garlic, minced
1/2 tsp fresh ginger, minced
1 cup green onions, sliced
1 (8 oz) can sliced water chestnuts, drained and chopped
8 large lettuce leaves
1 tbsp toasted sesame oil
1/2 tbsp rice wine vinegar
3/4 tsp lower-sodium soy sauce
1/2 tsp honey
crushed red pepper flakes, to taste

Directions:

Heat canola oil in large nonstick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl, set aside.

Add chicken, garlic and ginger to skillet and cook for 6-7 minutes or until chicken is brown, breaking the meat up as it cooks. Combine the chicken mixture with the bowl of mushrooms; add green onions and water chestnuts; toss together. Combine sesame oil, rice wine vinegar, lower-sodium soy sauce, honey and crushed red pepper flakes in a small bowl; whisk to mix well. Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture

Advertisements

2 thoughts on “Asian Chicken Lettuce Wraps

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s