Asian Chicken Lettuce Wraps Recipe

2015-12-25
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker shrried beef and mushroom stew recipe

    Slow Cooker Sherried Beef and Mushroom Stew Recipe

  • slow cooker potato sausage soup recipe

    Slow Cooker Potato Sausage Soup Recipe

  • pressure cooker baked chicken quarters recipe

    Pressure Cooker Baked Chicken Quarters Recipe

  • homemade new enhland lobster rolls recipe

    Homemade New England Lobster Rolls Recipe

  • slow cooker beef beer and vegetable soup recipe

    Slow Cooker Beef Beer and Vegetable Soup Recipe

Nutritional Info

This information is per serving.

  • Calories

    168
  • Fat

    6.2 g
  • Cholesterol

    48 mg
  • Sodium

    352 mg
  • Carbohydrate

    8 g
  • Fiber

    2.6 g
  • Protein

    20 g

Asian chicken lettuce wraps recipe. These Asian-style lettuce wraps will please your taste buds. Filled with cubed chicken breasts, mushrooms and water chestnuts these wraps are healthy and very delicious. Ready in 15 minutes.

Asian Chicken Lettuce Wraps Recipe

Ingredients

  • 1 ½ pounds (720 g) boneless and skinless chicken breasts, cut into cubes
  • 1 tablespoon+ 1 ½ teaspoons peanut oil, divided
  • 3/4 cup (180 g) fresh mushrooms, chopped
  • 8 oz (240 ml) can water chestnuts, drained and diced
  • 1 tablespoon freshly minced ginger
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium teriyaki sauce
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 12 lettuce leaves
  • 1/3 cup (80 g) sliced almonds, toasted (optional)

Method

Step 1

Grease large nonstick skillet with cooking spray. Heat 1 tablespoon peanut oil over medium-high heat. Add cubed chicken and cook for 3 minutes. Drain.

Step 2

Add chopped mushrooms, water chestnuts, and ginger. Cook, stirring, for a further 4-5 minutes or until chicken no longer pink. Drain and set aside.

Step 3

In a small mixing bowl, combine vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining peanut oil. Whisk well. Stir in chicken mixture.

Step 4

Spoon chicken mixture over lettuce leaves. Sprinkle with toasted almonds, if desired and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.