SM Leach Asian Bistro Chicken Lettuce Wraps

SM Leach Asian Bistro Chicken Lettuce Wraps

Prep time:  15 mins

Cook time:  5 mins

Total time:  20 mins

 

I took this dish to a party and it disappeared in minutes. Its easy, tasty, and good for you. Crisp lettuce holds the warm sauced chicken mixture and pickled vegetables. Very bariatric friendly!

Ingredients

• 1 pound chicken, minced or ground - buy freshly ground white meat
• ¼ cup soy sauce
• 1 cucumber, peeled, seeds scooped out, very thinly sliced
• 2 large carrots, shredded using largest holes of grater
• 2 tablespoons white, cider, or rice vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons vegetable or peanut oil
• ½ cup stir fry sauce - I use House of Tsang spicy Szechuan - a superb short cut
• 6 scallions, thinly sliced
• 1 can water chestnuts, diced
• One head of butter or romaine lettuce, separated into large single leaves, rinsed and dried on paper towels

Instructions

1. Toss the chicken in a medium bowl with the soy sauce and set aside.
2. Mix cucumbers and carrots in a small bowl and toss with vinegar and sesame oil. Season with salt and pepper and set aside to pickle.
3. Heat 2 teaspoons oil in a wok or non stick skillet on high heat until hot. Add the chicken but do not move it around much at first so it will develop a golden sear and brown. Stir fry 2 to 3 minutes until cooked through.
4. Add the scallions, water chestnuts and stir fry sauce. Cook until juices have blended with the sauce and chicken is glazed, 2 to 3 minutes.
5. Spoon chicken into serving bowl and serve with the lettuce leaves. Make 'tacos' using the lettuce, chicken and topping with the pickled vegetables. I love this dish!