Mar 20 2013

even better than PF Chang’s Lettuce Wraps.

Having began a re-evaluating my ridiculously high sugar and oil content, and my very little intake of veggies, I have began re-vamping my diet and upgrading recipes to have better ingredients for better health. I have been craving something spicy for a while and lettuce wraps seemed like the perfect fit to embody my desires of hot and spicy, wrapped in something cool and crisp. After spending some major time on pinterest, I couldn’t find the perfect recipe, and decided I had to make it myself. I played off of this recipe. As you will notice I did not add the mushrooms, as they are utterly disgusting. As well as changing up some of the spices, and speeding up the prep process.

Kate’s Lettuce Wraps:

lettuce wraps1 thawed {boneless-skinless} chicken breast

8 oz water chestnuts, drained

8 oz bamboo shoots

1/2 of a medium zucchini, skinned

1 large carrot, skinned

2 celery stalks

2 green onion stalks

2 tbsp minced garlic

2 tbsp minced ginger

2 tbsp dried red pepper flakes

1 tbsp dry mustard

1 tsp cornstarch

Mince the vegetables (use a slap chop for speedy mincing!), and place into a medium sized bowl. Add the dry ingredients, and mix well. Chop the chicken into small pieces (I tried using my slap chop, but it did not work well, I do not recommend!). Pour a little bit of chili oil into the bottom of a medium skillet on medium heat and add the chicken, when moderately sautéed, add the vegetable mix, and add the following sauce:

2 tsp cooking sherry

2 tbsp rice vinegar

1 tbsp hoisin sauce

2 tsp soy sauce

2 tsp water

Cover, and mix occasionally. I made some chicken flavor rice-a-roni, with 2 tbsp lemon juice added to the water, for the carb in this meal. While your meat/vegetable mix and rice is cooking, peel a few slices of lettuce off of a head of lettuce, rinse and dry. Sawyer wanted to inform all of you, that romaine hearts will not work for this, it must be a head of iceberg :)

For sauce, I made an entirely different sauce, comprised of the Benihana {hibachi} sauces, with chili oil:

1/2 cup soy sauce

1/4 cup water

2 teaspoons dry mustard

1/2 teaspoon garlic powder

1/4 cup chopped onion

3 tbsp garlic, minced

4 tbsp ginger root {peeled and chopped}

Juice of 1/2 lemon (2 tablespoons)

1 tbsp white vinegar

2 tbsp chili oil

Make little “bowls” with your lettuce, place a small amount of rice-a-roni at the bottom of the “bowl”, then a little larger portion of the meat and vegetable mixture, and drizzle with the sauce.