As a passionate foodie, it is important to have a multitude of healthy recipes pack with flavors, textures, and a variety of ingredients that keep your taste buds intrigued throughout the entire meal. A great way to find dishes with all of these aspects is to look into multicultural fusion cuisine. Here is an easy go to recipe for healthy, flavorful, and dynamic Asian Lettuce wraps. Serve them with egg drop, wonton, of hot and sour soup and you have a great alternative to your normal take out meal.
Before we start, let me preface this recipe by saying, do not be overwhelmed by the list of ingredients. They are very simple to find in any grocery store in the international isle. They are worth getting because they can be used in many various Asian infused recipes. So with that enjoy making this recipe. There are 3 very simple parts to this recipe and your family and friends will love them!
Asian Chicken lettuce wraps
Ingredients
2 Chicken breasts (fresh or defrosted and diced small)
½ cup Cashews (roughly chopped)
1 can Water chestnuts (shoestring cut)
1 small onion (diced)
2 stalks celery (diced)
1 Carrot (diced)
1 can Bamboo shoots (optional)
1 cup shredded green cabbage
2 garlic cloves minced
1 inch ginger root minced
Cooking Sauce
2 tbsp Soy sauce
2 tbsp Teriyaki Sauce
1 tbsp Oyster sauce
2 tbsp Sesame oil (vegetable to substitute)
¼ cup Orange juice
Red pepper Flakes (optional for heat)
Dipping Sauce
¼ Apricot jam
2 tbsp rice vinegar
1 tbsp sesame oil
Red pepper flakes (to taste)
1 tbsp minced ginger
1 Head bib lettuce or iceberg lettuce- core, rinse, separate leaves, dry, and place in refrigerator
First you want to prep all of your ingredients by dicing, mincing, and shredding all which require prep work. In two separate bowls, mix together the cooking sauce and the dipping sauce. Place the dipping sauce in refrigerator.
Once this is done, preheat a wok, or deep sauté pan if you do not have a wok, over medium high heat. Next add a little bit of oil to the pan, and add the onion, garlic, celery, carrots, and ginger. Cook for about 2 minutes, or until you see the onions start to turn translucent. Once this has happened, add in the chicken, and the cooking sauce mixture. As the chicken starts to turn white add the water chestnuts, bamboo, and cashews. Continually stir the mixture until it is completely incorporated and vegetables are cooked to your preference. Remove from pan and place into serving dish.
Place the lettuce onto a serving plate, along with chicken, and dipping sauce. Serve with your choice of soup (you can buy a variety of Asian soups from your local restaurant, or contact myself for great recipes at: foodieinyou@gmail.com )
Enjoy this recipe with a variety of meats and vegetables; do not be afraid to experiment. If you come up with a great alternative, I would love to hear about it.
As always, enjoy!
~ K
For more information about this article email: foodieinyou@gmail.com
Before we start, let me preface this recipe by saying, do not be overwhelmed by the list of ingredients. They are very simple to find in any grocery store in the international isle. They are worth getting because they can be used in many various Asian infused recipes. So with that enjoy making this recipe. There are 3 very simple parts to this recipe and your family and friends will love them!
Asian Chicken lettuce wraps
Ingredients
2 Chicken breasts (fresh or defrosted and diced small)
½ cup Cashews (roughly chopped)
1 can Water chestnuts (shoestring cut)
1 small onion (diced)
2 stalks celery (diced)
1 Carrot (diced)
1 can Bamboo shoots (optional)
1 cup shredded green cabbage
2 garlic cloves minced
1 inch ginger root minced
Cooking Sauce
2 tbsp Soy sauce
2 tbsp Teriyaki Sauce
1 tbsp Oyster sauce
2 tbsp Sesame oil (vegetable to substitute)
¼ cup Orange juice
Red pepper Flakes (optional for heat)
Dipping Sauce
¼ Apricot jam
2 tbsp rice vinegar
1 tbsp sesame oil
Red pepper flakes (to taste)
1 tbsp minced ginger
1 Head bib lettuce or iceberg lettuce- core, rinse, separate leaves, dry, and place in refrigerator
First you want to prep all of your ingredients by dicing, mincing, and shredding all which require prep work. In two separate bowls, mix together the cooking sauce and the dipping sauce. Place the dipping sauce in refrigerator.
Once this is done, preheat a wok, or deep sauté pan if you do not have a wok, over medium high heat. Next add a little bit of oil to the pan, and add the onion, garlic, celery, carrots, and ginger. Cook for about 2 minutes, or until you see the onions start to turn translucent. Once this has happened, add in the chicken, and the cooking sauce mixture. As the chicken starts to turn white add the water chestnuts, bamboo, and cashews. Continually stir the mixture until it is completely incorporated and vegetables are cooked to your preference. Remove from pan and place into serving dish.
Place the lettuce onto a serving plate, along with chicken, and dipping sauce. Serve with your choice of soup (you can buy a variety of Asian soups from your local restaurant, or contact myself for great recipes at: foodieinyou@gmail.com )
Enjoy this recipe with a variety of meats and vegetables; do not be afraid to experiment. If you come up with a great alternative, I would love to hear about it.
As always, enjoy!
~ K
For more information about this article email: foodieinyou@gmail.com
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