Barbecued Chinese Chicken Lettuce Wraps
Barbecued Chinese Chicken Lettuce Wraps
For a quick meal that's low in carbs but big on flavor, whip up these chicken lettuce wraps. Garlic and ginger is a terrific one-two punch for the sauteed chicken and mushrooms. And just a few tablespoons of Chinese barbecue sauce go a long way, lightly coating and flavoring the meat-and-veggie filling.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 148
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 148
2 cups , 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oils, such as vegetable oil or peanut oil
coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnut, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, chinese barbecue sauces, available on asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
wedges of navel orange -- platter garnish
Directions:
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
