Chinese Style Chicken & Sausage Lettuce Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Large Scallions- Chopped1 can whole water chestnuts- chopped1/2 cup pinenuts1 small red onion- chopped1 small shallot- chopped1 inch piece ginger- minced1-3 cloves garlic- minced (to your own taste)1 lb boneless, skinless chicken breast- chopped into small pieces4 Chinese Sweet Sausages- chopped small1tbs soy sauce3tbs oyster sauce3 tbs veg/canola oil1tbs sesame oil3+tbs hoisin sauce to be used as condiment 1 head of Boston Bib lettuce, or any large leaf lettuce
1. Rinse chicken and cut up into small pieces. I usually use scissors to cut up the chicken. Pieces should be unevenly cut and quite small. Smaller than bite sized.
2. Marinate the chicken with the 3tbs of oyster sauce, and soy sauce. Set aside or refrigerate, depending how soon you will cook.
3. Chop up veggies (scallions, water chestnuts, red onion, shallot) into small pieces, similar to the size of the chicken. Place in bowl.
4. Add pinenuts, minced garlic and ginger to the bowl of veggies.
5. Chop up Chinese Sausages, again small. Add to veggie bowl as they are precooked.
6. Using a wok or large frying pan add canola and sesame oil. Heat on medium high until sizzling.
7. Cook veggies and sausage in oil for about 3-5 minutes. You want them to retain their crispness, but not be raw.
8. Remove veggies from pan, and store in their bowl again.
9. Add a bit more oil to the pan if necessary. Cook chicken, stirring frequently. Should cook in 2-3 minutes since pieces are very small.
10. Once chicken is cooked, add veggies and sausage back into the pan with the chicken, cook for another minute or so, until well heated and mixed.
11. Place finished mixture into bowl for serving.
12. Separate lettuce into individual leaves. Wash each leaf well. Pay dry and store on plate.
13. Spoon a bit of hoisin sauce onto the lettuce leaf, then scoop some of the chicken/veggie mixture onto the leaf and enjoy!
Serving Size: Makes About 10-12 Large Lettuce Wraps, or 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FIREWATER427.
2. Marinate the chicken with the 3tbs of oyster sauce, and soy sauce. Set aside or refrigerate, depending how soon you will cook.
3. Chop up veggies (scallions, water chestnuts, red onion, shallot) into small pieces, similar to the size of the chicken. Place in bowl.
4. Add pinenuts, minced garlic and ginger to the bowl of veggies.
5. Chop up Chinese Sausages, again small. Add to veggie bowl as they are precooked.
6. Using a wok or large frying pan add canola and sesame oil. Heat on medium high until sizzling.
7. Cook veggies and sausage in oil for about 3-5 minutes. You want them to retain their crispness, but not be raw.
8. Remove veggies from pan, and store in their bowl again.
9. Add a bit more oil to the pan if necessary. Cook chicken, stirring frequently. Should cook in 2-3 minutes since pieces are very small.
10. Once chicken is cooked, add veggies and sausage back into the pan with the chicken, cook for another minute or so, until well heated and mixed.
11. Place finished mixture into bowl for serving.
12. Separate lettuce into individual leaves. Wash each leaf well. Pay dry and store on plate.
13. Spoon a bit of hoisin sauce onto the lettuce leaf, then scoop some of the chicken/veggie mixture onto the leaf and enjoy!
Serving Size: Makes About 10-12 Large Lettuce Wraps, or 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FIREWATER427.
Nutritional Info Amount Per Serving
- Calories: 445.0
- Total Fat: 25.0 g
- Cholesterol: 86.1 mg
- Sodium: 859.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.5 g
- Protein: 37.7 g
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