Kim's Chicken Lettuce Wraps
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 222.3
- Total Fat: 5.4 g
- Cholesterol: 68.8 mg
- Sodium: 1,883.5 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 1.1 g
- Protein: 31.4 g
View full nutritional breakdown of Kim's Chicken Lettuce Wraps calories by ingredient
Introduction
These were an inspiration from PF Changs. I think I came pretty close. These were an inspiration from PF Changs. I think I came pretty close.Number of Servings: 6
Ingredients
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2 tsp. Toasted sesame oil
3 each Boneless, skinless, chicken breast select filets, diced
1/2 pkg. Dried Mixed wild mushrooms, rehydrated, chopped
2 cloves garlic, chopped
1 tsp. ground ginger
Salt and pepper to taste
1/4 c. finely diced carrots
1/4 c. finely diced celery
about 1/4 c. hoisin sauce to coat mixture.
2 cups cooked basmati rice
3 cups chopped lettuce or as many butter lettuce leaves as people eating the meal.
Directions
This makes 1/2 cup servings for 6 people.
In a saucepot put 1 cup basmati rice and 2 cups of chicken stock. Bring to a boil, reduce heat and simmer 15 - 20 minutes or until rice is cooked and there is no more water in the pot.
While the rice cooks, heat the sesame oil in a skillet over medium high heat. Add the diced chicken and the chopped mushrooms. Season with salt and pepper. Cook until chicken is no longer pink. Add the garlic and ginger, diced carrots and celery. Cook until vegetables are heated through, but still have a bit of crunch. Pour hoisin sauce over chicken mixture and heat through. Set aside and keep warm.
Chop the lettuce or if using butter lettuce, set on a plate.
To assemble, place lettuce on plate, add rice on top and the chicken mixture on top of rice.
If desired, mix a little tamari (soy sauce) with rice vinegar and top of wraps with sauce.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KIMLONG2.
In a saucepot put 1 cup basmati rice and 2 cups of chicken stock. Bring to a boil, reduce heat and simmer 15 - 20 minutes or until rice is cooked and there is no more water in the pot.
While the rice cooks, heat the sesame oil in a skillet over medium high heat. Add the diced chicken and the chopped mushrooms. Season with salt and pepper. Cook until chicken is no longer pink. Add the garlic and ginger, diced carrots and celery. Cook until vegetables are heated through, but still have a bit of crunch. Pour hoisin sauce over chicken mixture and heat through. Set aside and keep warm.
Chop the lettuce or if using butter lettuce, set on a plate.
To assemble, place lettuce on plate, add rice on top and the chicken mixture on top of rice.
If desired, mix a little tamari (soy sauce) with rice vinegar and top of wraps with sauce.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KIMLONG2.