Delicious Chicken Lettuce Wraps
Chicken Lettuce Wraps
Several years ago I ordered chicken lettuce wraps at P.F. Changs's and have been hooked ever since. The recipe in this Hub is not from the restaurant but one that I made up myself. Sometimes I do have some variations in amounts of the ingredients but without a doubt, this recipe is great. Instead of using chicken all the time, steak meat, pork or shrimp can be substituted. Oh and by the way this recipe in my opinion is very healthy.
4 tablespoons low sodium soy sauce
4 tablespoons honey
3 tablespoons canola oil
2 pounds boneless,skinless chicken breasts ( cut into 3/4 inch pieces)
3 cloves garlic
1 bunch green onions (sliced and trimmed)
2 tablespoons of fresh ginger (grated)
1 can water chestnuts (8 ounces) drained
1/2 cup unsalted cashews or walnuts,(roasted and chopped)
2 heads of Bibb lettuce (separate leaves)
Begin by combining the soy sauce and honey in a bowl and set aside. Season the chicken with about a 1/2 teaspoon of black pepper. Salt is not necessary because even though the soy sauce is low sodium, it still has enough salt in it.
Heat the oil in a large pan over a medium to high heat. When the oil is ready, add the chicken and cook for about 5 minutes until it starts to brown. Turn the heat down to a medium temperature and add the garlic, green onions, and ginger. Continue to cook for another 2 minutes, stirring continuously. Now is the time to add your water chestnuts and only half of the soy sauce and continue to cook and stir until the chicken is cooked all the way through, which will be about 5 minutes.
Remove the pan form the heat and sprinkle the nuts on top.
Take the cleaned, dried and separated lettuce leaves and divide among plates that will serve up to six. Spoon the chicken mixure evenly over lettuce leaves and a fantastic meal or appetizer is born. Place the remaing soy sauce in a small bowl to be used as an condiment which can be drizzled on chicken lettuce wraps as eaten,
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