I was trying to come up with some new "lighter" dinner options and I stumbled across this Asian Chicken Lettuce Wrap recipe from skinnytaste.com. Andrew loves the lettuce wraps from pei wei & PF Changs so I decided to give this recipe a try! I altered it a bit from skinnytaste.com so here is my rendition:
Asian Chicken Lettuce Wraps
2 Servings (for dinner)
- 2 Large Boneless Chicken Breasts
- 1/2 cup water chestnuts
- 2 Tbsp Soy Sauce (I used Reduced Sodium)
- 1 tsp Oyster Sauce
- 2 tsp Sesame Oil
- 2 Tbsp Rice Wine Vinegar
- 2 Tbsp Sugar
- 1/2 Tbsp White Ground Pepper
- (3) Cloves Garlic Finely Chopped
- 8 Iceberg Lettuce Leaves
- 2 Tbsp Diced Scallions
First, I combined the Soy Sauce, Oyster Sauce, 1 tsp of sesame oil (save the rest for later), Rice Wine Vinegar, Sugar and Ground White Pepper in a small bowl.
Next, wash & trim your chicken. I cut each breast into 6 smaller pieces. Place chicken AND Water Chestnuts in food processor and process until ground. Place chicken/water chestnuts & sauce mixture in bag and marinate at least 15 minutes. (I prepped my chicken/sauce the night before and marinated overnight- the flavor was great!)
Heat remaining 1 tsp sesame oil in wok or large skillet over medium heat. Add garlic and cook until golden brown. (stirring constantly- it burns fast!) Add the marinated chicken mixture and cook until browned/cooked through.
Spoon Chicken Mixture into lettuce pieces and top with scallions and your choice of sauce. Here is what I used for sauce: (all found in the oriental section at HT)
- Harris Teeter Sweet Chili Sauce
- Harris Teeter Sriracha Sauce
- Hoisin Sauce
We devoured almost ALL of the recipe! I had a little bit left to take to work for lunch the next day to make (2) small wraps. I would definitely recommend doubling or tripling this recipe if you have more than (2) people eating it for dinner!