Asian Chicken Wrapped in Lettuce Leaves
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb boneless skinless chicken breasts, cut into 2-inch strips 3 tsps light soy sauce 3 tsps dry sherry 2 tbsps vegetable oil 1 large carrot, cut into 2-inch strips 2 small zucchini, cut into 2-inch strips 1 green bell pepper, cut into 2-inch strips 1/2 cup mushrooms, thinly sliced 1/2 cup fresh water chestnuts, thinly sliced 2 tbsps finely chopped fresh mint 1 head iceberg lettuce, separated into leaves Chopped walnuts or cashews, finely chopped scallions, hoisin sauce and finely chopped fresh mint, optional, for garnish
1. Place the chicken in a small bowl with 2 teaspoons of the soy sauce and 2 teaspoons of the sherry and marinate for 30 minutes.
2. In a wok or large skillet, heat 1 tablespoon of the oil over high heat. Add the chicken and stir-fry for 1 minute.
3. Remove the chicken with a slotted spoon and set aside. Discard the oil and wipe the wok clean.
4. Heat the remaining oil in the wok over high heat. Add the carrot and cook 1 minute. Add the zucchini, bell pepper, mushrooms, and water chestnuts and stir-fry another 3 to 5 minutes, or until the vegetables are just tender.
5. Add the reserved chicken and the remaining teaspoon of soy sauce and teaspoon of sherry and cook 1 minute. Stir in the chopped mint.
6. Place on a serving platter, surrounded with desired garnishes. To serve, spoon 3 to 5 tablespoons of filling onto individual lettuce leaves, roll each leaf to form a cone, and top the open end with garnish of choice.
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLYGOLD.
2. In a wok or large skillet, heat 1 tablespoon of the oil over high heat. Add the chicken and stir-fry for 1 minute.
3. Remove the chicken with a slotted spoon and set aside. Discard the oil and wipe the wok clean.
4. Heat the remaining oil in the wok over high heat. Add the carrot and cook 1 minute. Add the zucchini, bell pepper, mushrooms, and water chestnuts and stir-fry another 3 to 5 minutes, or until the vegetables are just tender.
5. Add the reserved chicken and the remaining teaspoon of soy sauce and teaspoon of sherry and cook 1 minute. Stir in the chopped mint.
6. Place on a serving platter, surrounded with desired garnishes. To serve, spoon 3 to 5 tablespoons of filling onto individual lettuce leaves, roll each leaf to form a cone, and top the open end with garnish of choice.
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLYGOLD.
Nutritional Info Amount Per Serving
- Calories: 147.6
- Total Fat: 5.3 g
- Cholesterol: 36.7 mg
- Sodium: 256.7 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.2 g
- Protein: 17.2 g
Member Reviews