My chicken lettuce wraps are one of my families favorite Asian meals. Not only is my recipe delicious, they're easy to make and very inexpensive. They're loaded with vegetables, but your picky eaters will never know it! Well...maybe they will, but you can easily eliminate the vegetables and they still taste great! These are great as an appetizer, as a meal or as a snack. Thanks to Cooking Light for this great recipe!
Hint: I always double this recipe because they're so delicious. Any leftovers (which rarely, if ever happens!) gets eaten the next day for lunch!
Cost per person: Roughly $3 a person when you add brown rice and a seasonal vegetable for a complete meal. Cha ching!
Lettuce Wraps
2 Teaspoons olive oil
2 (4-oz) skinless, boneless chicken breast halves, cut into thin strips
2 Tablespoons grated, peeled fresh ginger (I use jarred and it still tastes great)
2 Tablespoons teriyaki sauce
2 Tablespoons rice vinegar
1 Tablespoon honey
1/2 to 1 Teaspoon crushed red pepper
1/2 Teaspoon cornstarch
1 1/2 Cups grated carrot
1 Cup fresh bean sprouts
1 Cup snow peas, trimmed and cut lengthwise into thin strips
1/2 Cup sliced green onions
1/4 Cup sliced almonds, toasted
12 Bibb lettuce leaves (I prefer this lettuce to ice berg lettuce because it holds the filling with less mess)
1. Heat oil in a wok or large nonstick skillet over medium-high heat. Add chicken and ginger; saute 5 minutes or until chicken is done.
2. Combine teriyaki sauce, rice vinegar, honey, red pepper, and cornstarch in a small bowl; stir with a whisk. Add teriyaki mixture to chicken mixture in wok; stir in carrot, bean sprouts, snow peas, and onions. Cook 3 minutes or until sauce thickens slightly, stirring often. Stir in almonds.
3. Spoon 1/4 cup chicken mixture onto each lettuce leaf; roll up. Yield: 4 servings (serving size 3 wraps).
2 (4-oz) skinless, boneless chicken breast halves, cut into thin strips
2 Tablespoons grated, peeled fresh ginger (I use jarred and it still tastes great)
2 Tablespoons teriyaki sauce
2 Tablespoons rice vinegar
1 Tablespoon honey
1/2 to 1 Teaspoon crushed red pepper
1/2 Teaspoon cornstarch
1 1/2 Cups grated carrot
1 Cup fresh bean sprouts
1 Cup snow peas, trimmed and cut lengthwise into thin strips
1/2 Cup sliced green onions
1/4 Cup sliced almonds, toasted
12 Bibb lettuce leaves (I prefer this lettuce to ice berg lettuce because it holds the filling with less mess)
1. Heat oil in a wok or large nonstick skillet over medium-high heat. Add chicken and ginger; saute 5 minutes or until chicken is done.
2. Combine teriyaki sauce, rice vinegar, honey, red pepper, and cornstarch in a small bowl; stir with a whisk. Add teriyaki mixture to chicken mixture in wok; stir in carrot, bean sprouts, snow peas, and onions. Cook 3 minutes or until sauce thickens slightly, stirring often. Stir in almonds.
3. Spoon 1/4 cup chicken mixture onto each lettuce leaf; roll up. Yield: 4 servings (serving size 3 wraps).
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