Asian Chicken Lettuce Wraps
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 343.2
- Total Fat: 6.4 g
- Cholesterol: 99.0 mg
- Sodium: 332.1 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.8 g
- Protein: 43.2 g
View full nutritional breakdown of Asian Chicken Lettuce Wraps calories by ingredient
Introduction
This is one of the messy finger type comfort foods I so love!If you use Plum Sauce instead you can cut the sodium:
Calories: 325.5
Fat: 6.0
Sodium: 163.9
Carbs: 26
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If you make without oil:
Calories: 313
Fat: 3.0
This is one of the messy finger type comfort foods I so love!
If you use Plum Sauce instead you can cut the sodium:
Calories: 325.5
Fat: 6.0
Sodium: 163.9
Carbs: 26
~~~~
If you make without oil:
Calories: 313
Fat: 3.0
Number of Servings: 4
Ingredients
-
1 1/2 pounds boneless chicken breast's
2 cups Shiitake mushrooms
1 tbsp Peanut oil-optional of course
2 tbsp Gingerroot, grated-optional and to personal taste
3 cloves garlic, chopped
3 tbsp Hoisin Sauce (or you can use Plum sauce)
3 medium Green Scallions
Orange zest from 1 medium orange
1 red bell pepper, diced
1 6 oz can Water Chestnuts, drained
3 tbsp Cilantro-optional and to taste
1 large head of lettuce
Makes 4 servings
Directions
Cut chicken into bite size pieces.
Prep:
Remove and throw away the stems on the mushrooms.
Cut the mushrooms up into slices. Peppers into cubes. Grate the gingerroot and slice or crush the garlic.
Cooking:
Heat wok (or a large pan) over high heat. Add oil to hot pan and add chicken. Stir for 2 minutes.
Add ginger and garlic and cook 1 minute.
Add water chestnuts, orange zest, bell peppers, and scallions,
Add Hoisin sauce and cilantro then stir to coat mixture and remove from pan.
Serve with the lettuce wedges. Spoon meat mixture into lettuce leaves, wrap and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BELLACUORE.
Prep:
Remove and throw away the stems on the mushrooms.
Cut the mushrooms up into slices. Peppers into cubes. Grate the gingerroot and slice or crush the garlic.
Cooking:
Heat wok (or a large pan) over high heat. Add oil to hot pan and add chicken. Stir for 2 minutes.
Add ginger and garlic and cook 1 minute.
Add water chestnuts, orange zest, bell peppers, and scallions,
Add Hoisin sauce and cilantro then stir to coat mixture and remove from pan.
Serve with the lettuce wedges. Spoon meat mixture into lettuce leaves, wrap and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BELLACUORE.
Member Ratings For This Recipe
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YSLAWHORN
My husband wiped his plate clean!! This was amazing. I coated chicken breast with some asian five spice, substituted shitake mushrooms with crimini, and used a little cornstarch to thicken the mixture a little. I also used bib lettuce which makes a fantastic cup to capture all the juices! - 8/21/08
Reply from MYSTYBELLA (3/6/10)
When husband's like something that's always such a nice compliment! lol I love the changes you did and will be trying them this next week as I am SO craving this! =)
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RABIES1965
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SANMON