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| Chicken Lettuce Wraps |
A favorite among children, this light and simple meal is fun for them to
assemble and hold in their little hands. It’s also easy to brown the chicken
and mix the sauce beforehand and cook just before serving. For children this works as a main course, but for adults this probably would work better as an appetizer for dinner or as a main course for a light lunch.
Ingredients:
1 lb. minced chicken
2 Tbsp. vegetable oil
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
2 Tbsp. hoisin sauce
¼ tsp. sesame oil
1 can water chestnuts, diced
6-8 button mushrooms,
diced
12 leaves Boston or Romaine lettuce
½ cup roasted almonds
or peanuts, chopped
2 green onions, sliced thinly
salt & pepper to taste
Directions:
- Separate lettuce leaves, rinse
and pat dry with paper towels.
- Whisk 1 tsp. oil, rice vinegar,
soy sauce, hoisin sauce and sesame oil together until thoroughly combined.
- Add remaining oil to a non-stick
skillet on medium heat, and cook chicken thoroughly for about 20 minutes,
until browned.
- Add sauce to chicken in pan
along with water chestnuts and mushrooms.
- Season with salt and pepper to
taste and simmer for 2 minutes.
- Remove from heat and transfer
to a serving dish.
- To serve, place 1-2 Tbsp.
chicken in a lettuce leaf and garnish with nuts and/or green onions.
