Asian Lettuce Wraps
- Number of Servings: 4
Ingredients
1/3 cup soy sauce1/4 cup sugar1/4 cup white vinegar1 Tbsp. vegetable oil2 tsp. sesame seeds1 Tbsp. peanut butter1 tsp. ground ginger1 Tbsp. cornstarch1 Tbsp. water2 Tbsp. lemon juice1 tsp. sesame oil1 lb. ground chicken3oz. mushrooms, minced4 cloves garlic, minced4 cups coleslaw mix (or shredded cabbage)8 oz. can water chestnuts, drained & minced4 green onions, white & green parts, thinly sliced1 head of Romaine lettuce
1) In a small saucepan combine the soy sauce, sugar, white vinegar, vegetable oil, sesame seeds, peanut butter, and ground ginger. Bring to a boil over medium heat. Stir together the cornstarch and water and add to the pan along with the lemon juice and sesame oil. Stir until sauce thickens, about 3 minutes, then remove from heat.
2) (This cooks up quick so make sure everything is cut & ready to go!) Warm up a large pot (4qt) over medium heat. When hot, add ground chicken, mushrooms, and garlic. Cook for about 5 minutes, stirring frequently & breaking up the chicken into small pieces until cooked through. Spoon out all liquid from the pan.
3) Add the coleslaw mix, water chestnuts, and green onions. Cook for about 2 minutes to wilt the cabbage then stir in the sauce and heat until there is no liquid on the bottom of the pan.
4) Cut the end off of the Romain lettuce to separate the leaves. Cut the tallest outside leaves in half to make them easier to handle and discard the smallest inside leaves. (You may also want to trim the width of the large leaves down to about 6 inches.) To eat, spoon some of the chicken mixture down the center of the leaf and fold in half like a taco.
2) (This cooks up quick so make sure everything is cut & ready to go!) Warm up a large pot (4qt) over medium heat. When hot, add ground chicken, mushrooms, and garlic. Cook for about 5 minutes, stirring frequently & breaking up the chicken into small pieces until cooked through. Spoon out all liquid from the pan.
3) Add the coleslaw mix, water chestnuts, and green onions. Cook for about 2 minutes to wilt the cabbage then stir in the sauce and heat until there is no liquid on the bottom of the pan.
4) Cut the end off of the Romain lettuce to separate the leaves. Cut the tallest outside leaves in half to make them easier to handle and discard the smallest inside leaves. (You may also want to trim the width of the large leaves down to about 6 inches.) To eat, spoon some of the chicken mixture down the center of the leaf and fold in half like a taco.
Nutritional Info Amount Per Serving
- Calories: 484.0
- Total Fat: 22.4 g
- Cholesterol: 95.0 mg
- Sodium: 1,308.3 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 6.4 g
- Protein: 27.4 g
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