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A couple years ago Kara, my Mom and I hosted a recipe party. We each made a dish and printed the corresponding recipes for guests who tried it and liked it. We asked that everyone else do the same. Around 25 ladies came, each with a delicious dish. It was basically a food fest for all. Good times! Anyways, Kara made these Chicken Lettuce Wraps and they were a hit!
At first sight this recipe may seem difficult because of the long list of ingredients. But it comes together quickly and once you buy the odd ball ingredients you’ll have them for future batches of lettuce wraps or other asian dishes. I’ve found that sesame oil, soy sauce and rice vinegar are ingredients I use a lot in other asian recipes.
I liked this recipe because they taste really good, they’re flavorful and they’re healthy. No bread, no pasta…no carbs. On second thought I’m surprised I like them!
Here's what you'll need
In a small bowl combine the ingredients for the stir fry sauce
In another bowl combine all the ingredients for the dipping sauce, set aside for later
Saute the chicken, mushrooms, water chestnuts, garlic and green onion
Add in the stir fry sauce
Serve on Bibb Lettuce with dipping sauce. It makes a great presentation
They taste great too!
Ingredients
For the Stir Fry:
3 tablespoons vegetable oil
2 boneless skinless chicken breasts; cooked
1 can water chestnuts; drained
2/3 cup mushrooms; diced
3 tablespoons green onion; chopped
2-3 cloves garlic; minced
1 head Boston Bibb lettuce
For the Special Sauce:
¼ cup sugar
½ cup water
2 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar (we used rice vinegar, not sure if it’s the same)
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
1-2 teaspoons hot chili sauce (we used Sriracha brand)
For the Stir Fry Sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
½ teaspoon rice wine vinegar (we used rice vinegar, not sure if it’s the same)
Directions:
In a small bowl, dissolve the sugar in water to make the Special Sauce. Add soy sauce, rice wine vinegar, ketchup, lemon juice, hot mustard, chili sauce, and sesame oil. Mix well and refrigerate until you’re ready to serve.
To make the Stir Fry Sauce, mix soy sauce, brown sugar, and rice vinegar in a small bowl.
Bring 2 tablespoons oil to high heat in a wok or large frying pan. Sauté the chicken breasts for 4 to 5 minutes per side, or until done. Remove chicken from the pan and cool. Keep oil in the pan and keep it hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. When chicken is cool cut it into small pieces, about the size of the mushrooms and water chestnuts
With the pan still on high heat, add another tablespoon of oil. Add chicken, garlic, green onion, water chestnuts and mushrooms to the pan. Add the Stir Fry Sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce cups. Top with Special Sauce or use it as a dipping sauce.
Source: adapted from Food.com
I made beef lettuce wraps a long time ago and they were awesome. I want to try chicken now!
How many would you say this recipe will serve??
You should get enough to make about 10-12 wraps.
Unfortunately your comment about “No bread, no pasta…no carbs” is quite inaccurate since there are a lot of carbs in all the sugar in this recipe! Still sounds really yummy, though.
One of my favorite things! Thank you!
I found your blog through Pinterest, and I pinned this recipe a few weeks back. I just made this last night, and, WOW – this was excellent! Thank you so much for sharing. I used 2 cans of water chestnuts (love the crunch), 8 oz. of mushrooms, a full bundle of green onions, and 3 chicken breasts. It was dinner and 2 lunches worth for my husband and I! I also made it a little healthier by baking the chicken first in the oven (375 for about 25 minutes) – I basted it first with a little mixture of soy sauce and sesame oil. Thought it would be a touch healthier than sauteeing it in oil first. This is hands down one of my favorite recipes. Love your blog, & love this recipe. THANKS!