Thursday, August 30, 2012

OH EM GEEE... Asian Chicken Lettuce Wraps

Holy Moly, these are good! But spicy, so eat at your own risk :)  Ok just kidding but seriously have some water in arms reach with this meal.  If you don't like spicy dishes, I suggest cutting down the chili paste in the sauce and the amount of jalapenos.

Recipe Feeds 3 to 4 ( including 2 very hungry boys)
Total Prep and Cook time: 20 minutes!! Woohoo!


2 lbs chicken breast (chopped in small cubes)
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon minced garlice
3/4 cup chopped water chestnuts
sliced almonds (for topping)
green onions (for topping)
Romaine lettuce for the wraps

Topping Sauce:
4 Tablespoons of Hoison Sauce
1 teaspoon chili paste
1/2 tsp honey
1 tablespoon Siracha

I started off with more ingredients but did not need the Tapatio or the coconut oil.

Step One:  Prep all of your veggies and Chicken; chopping jalapenos, onions, and chicken in small size cubes.

Step Two:  In a large nonstick skillet, heat the rice vinegar, soy sauce, and minced garlic. Toss in the chicken and sauté until almost completely done (about 5 - 7 mins).

Step Three:  Toss in the water chestnuts, onions, and jalapenos. Stir for an additional 5 minutes until chicken browned.  

Step Four:  When all is done, top with avocado, sliced almonds, green onions, and red pepper flakes.

I hope you all decide to make these. They were so simple, clean, and worth every minute.
Let me know what you think!!

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