A couple years ago Kara, my Mom and I hosted a recipe party. We each made a dish and printed the corresponding recipes for guests who tried it and liked it. We asked that everyone else do the same. Around 25 ladies came, each with a delicious dish. It was basically a food fest for all. Good times! Anyways, Kara made these Chicken Lettuce Wraps and they were a hit!
At first sight this recipe may seem difficult because of the long list of ingredients. But it comes together quickly and once you buy the odd ball ingredients you’ll have them for future batches of lettuce wraps or other asian dishes. I’ve found that sesame oil, soy sauce and rice vinegar are ingredients I use a lot in other asian recipes.
I liked this recipe because they taste really good, they’re flavorful and they’re healthy. No bread, no pasta…no carbs. On second thought I’m surprised I like them!
Here’s what you’ll need
In a small bowl combine the ingredients for the stir fry sauce
In another bowl combine all the ingredients for the dipping sauce, set aside for later
Saute the chicken, mushrooms, water chestnuts, garlic and green onion
Add in the stir fry sauce
Serve on Bibb Lettuce with dipping sauce. It makes a great presentation
They taste great too!
Chicken Lettuce Wraps
Ingredients
For the Stir Fry:
- 3 tbsp vegetable oil
- 2 boneless skinless chicken breasts; cooked
- 1 can chestnuts; drained
- 2/3 cup mushrooms; diced
- 3 tbsp green onion; chopped
- 2-3 cloves garlic; minced
- 1 head Boston Bibb lettuce
For the Special Sauce:
- 1/4 cup sugar
- 1/2 cup water
- 2 tbsp low sodium soy sauce
- 2 tbsp rice wine vinegar (we used rice vinegar, not sure if it’s the same)
- 2 tbsp ketchup
- 1 tbsp lemon juice
- 1/8 tsp sesame oil
- 1 tbsp hot mustard
- 1-2 tsp hot chili sauce (we used Sriracha brand)
For the Stir Fry Sauce:
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1/2 tsp rice wine vinegar (we used rice vinegar, not sure if it’s the same)
Instructions
- In a small bowl, dissolve the sugar in water to make the Special Sauce. Add soy sauce, rice wine vinegar, ketchup, lemon juice, hot mustard, chili sauce, and sesame oil. Mix well and refrigerate until you’re ready to serve.
- To make the Stir Fry Sauce, mix soy sauce, brown sugar, and rice vinegar in a small bowl.
- Bring 2 tablespoons oil to high heat in a wok or large frying pan. Sauté the chicken breasts for 4 to 5 minutes per side, or until done. Remove chicken from the pan and cool. Keep oil in the pan and keep it hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. When chicken is cool cut it into small pieces, about the size of the mushrooms and water chestnuts
- With the pan still on high heat, add another tablespoon of oil. Add chicken, garlic, green onion, water chestnuts and mushrooms to the pan. Add the Stir Fry Sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce cups. Top with Special Sauce or use it as a dipping sauce.