SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.6
  • Total Fat: 13.0 g
  • Cholesterol: 57.3 mg
  • Sodium: 985.4 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 17.2 g

View full nutritional breakdown of Thai Chicken Lettuce Wraps calories by ingredient
Report Inappropriate Recipe

Thai Chicken Lettuce Wraps

Submitted by: JOEANNI

Introduction

From the 6 Week Cure by Dr. Mary Dan Eates. This can be used with beef or shrimp. From the 6 Week Cure by Dr. Mary Dan Eates. This can be used with beef or shrimp.
Number of Servings: 4

Ingredients

    Chicken Thigh, 4 thigh, bone and skin removed
    4 tbsp Soy Sauce
    1 Lime Juiced)
    1 clove Garlic, chopped
    2 tsp fresh Ginger chopped)
    1/4 teaspoon black pepper
    Dash of cayenne or 1/4 teaspoon of Thai chili paste or red pepper flakes.
    2 tbsp Toasted Sesame Oil
    1 tbsp Light Sesame Oil
    1 can Water chestnuts, sliced (1/2 cup)
    2 tbsp Sesame Seeds
    Bib Lettuce, 4 leaf, large
    2 large Scallions, chopped
    6 tbsp Alfalfa sprouts,
    Cilantro, 6 large sprigs

Directions

1. Dice chicken into about 1/2 inch pieces. Mix with soy sauce, lime juice, garlic, black pepper and chili paste ( or cayenne or red pepper flakes).
2. Place in a zip lock bag or covered bowl. Marinate for in the refrigerator for at least an hour or overnight.
3. Heat the sesame oils in a wok or large skillet over medium heat.
4. Have the water (chapped), green onions (chopped), lettuce leaves, sprouts, sesame seeds and cilantro ready.
5. When the oil is hot, stir fry the chicken for 2 or 3 minutes add the water chestnuts, green onions and sesame seeds and cook another,2 or 3 minutes or until the chicken is cooked.
5. Assemble in a lettuce leaf with sprouts and cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user JOEANNI.






Great Stories from around the Web


Rate This Recipe