Monday, March 2, 2009

Asian Chicken Lettuce Wraps

Another easy and yummy recipe.
This recipe says it serves 4.
I doubled it, fed 3 adults and 2 kids and had leftovers for lunch, twice.


1head iceberg lettuce
3tablespoons hoisin sauce
2tablespoons soy sauce
2tablespoons water
5cloves garlic , minced
2teaspoons grated fresh ginger
2teaspoons peanut oil or vegetable oil, plus 2 additional tablespoons
1pound ground chicken
Table salt and ground black pepper
1red bell pepper , diced
1(8-ounce) can water chestnuts , drained and chopped fine
5scallions , chopped

1. Remove 8 large, bowl-shaped leaves from head of lettuce; reserve remaining lettuce for another use. Whisk hoisin sauce, soy sauce, and water together in measuring cup. Combine garlic, ginger, and 2 teaspoons oil in small bowl.

2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken, stirring to break up clumps, until just cooked through, about 3 minutes. Season with salt and pepper and transfer to bowl.

3. Add remaining tablespoon oil to skillet and heat until just smoking. Add bell pepper, water chestnuts, and scallions and cook until peppers soften, about 3 minutes. Clear center of skillet, add garlic mixture, and cook until fragrant, about 30 seconds. Add chicken and sauce and stir until thickened, about 30 seconds. Spoon mixture into lettuce leaves and serve.



*{Tips}

*To cook the minced garlic and ginger without the risk of burning, mix the two together with a little oil and quickly cook them in the center of the skillet, by themselves, before stirring them into the other ingredients.

*Cook the chicken in a smoking-hot skillet so that it cooks through without drying out.

1 comment:

Anonymous said...

I'll have to give this a try. Love lettuce wraps; they are filling plus healthy. Love ya, Denny