I'm getting ready to head out of town for an awards ceremony for my hubby's job (yea him),
but wanted to get this recipe out to you.
There are lots of good versions out there and this is one of them.
I fixed it for lunch the other day and it was so very tasty.
Asian Chicken Lettuce Wraps
1/2 cup minced water chestnuts
1 tsp finely minced ginger
To prepare the stir fry sauce dissolve cornstarch in the water. Place in a small saucepan along with remaining sauce ingredients. Bring to a boil over medium heat, reduce heat to low and simmer for 5 to 6 minutes, or until thickened.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Lightly salt and pepper the chicken breasts and cook until done, 3-5 minutes on each side. (Don’t overcook, the chicken will have additional cook time after you chop it.)
Remove the cooked chicken breast to a cutting board and chop into small pieces. Add the chicken back into the same pan over medium heat, and add the water chestnuts. Heat through.
Add 5 tablespoons of the stir fry sauce to the chicken and cook for 2-4 minutes, stirring often. Add the sliced green onions and stir.
To serve: Place a small layer of bean threads on the lettuce leaf then spoon on chicken. Top with shredded carrot and parsley. Use remainder of stir fry sauce for dipping, if desired.
: Bean threads can be found in the Asian food section of your supermarket.
Before using as a garnish, the threads must be flash-fried in a skillet in 2 inches of hot vegetable oil. Follow directions on package.
Labels: apple and goat cheese stuffed chicken, Asian chicken lettuce cups, chicken lettuce cups, low fat dishes, poultry