Asian Chicken Lettuce Wraps

These were great when I made them the other night!


Healthy and super tasty!


The recipe makes a ton, so half it if you want to, but I love to have leftovers so I don't have to put in much thought after a long day. Also, I'm totally okay eating things cold, and these are actually great that way too!


original recipe from http://fashionablyfoodie.blogspot.com/2009/03/asian-chicken-lettuce-wraps.html

6 chicken breasts (either raw or frozen)
2 whole carrots, grated
1 pint of mushrooms (just the regular-sized carton that you get at the grocery store)
6 green onions, finely chopped
2 red bell peppers, diced
4 cloves garlic, minced
1 can of water chestnuts, drained and chopped
4 Tbsp canola oil (or whatever type of cooking oil your prefer)
1/2 tsp sesame oil

1 c water
1/2 c sugar
4 Tbsp rice vinegar
2 1/2 tsp sesame oil
1 tsp sriracha
*rice vinegar, sesame oil and sriracha maybe aren't something you use very frequently, but they're easy to find in the Asian aisle at your regular grocery store and they're not expensive
1 c soy sauce
1 1/2 tsp fresh ginger, minced
1/4 tsp red pepper flakes

1 head iceberg lettuce, leaves washed and peeled away (keep as whole as possible!)
chow mein noodles for garnish/texture

•Bring a pot of water big enough to cover the chicken to a boil, and add chicken breasts, a pinch of salt and a clove of garlic. Boil for about ten minutes, or until chicken is done. If using frozen chicken it'll be more like twenty minutes.

•While chicken is boiling, prep your vegetables.

•Once chicken is done and very little pink remains (it'll cook just a little more when you throw everything into a sauté pan [or wok if you have one], so a little bit under-done is okay) chop it into very small pieces. Ideally, the chicken and all vegetables would be cut into the same sized pieces...good luck with that.

•Mix water, sugar, vinegar, 2 tsp sesame oil, sriracha, soy sauce and 1 tsp ginger. Whisk to combine well.

•Heat 4 Tbsp oil and 1/2 tsp sesame oil in a large pan. Add onions, mushrooms and peppers and cook to soften, about two minutes. Add chicken, water chestnuts and garlic; sauté for another two minutes. Add half of the liquid mix that you made in the previous step to the pan and reserve the rest. Bring to a boil then let simmer for ten minutes, or until the liquid is reduced and there is just a little left in the pan.

•While the pan is simmering, add more sriracha, 1/4 tsp red pepper flakes, 1/2 tsp fresh ginger to your reserved liquid. This will be a dip for your wraps.

•After the chicken/veggie mix is ready in the pan, stir in the grated carrot. Serve on lettuce leaves with chow mein noodles.

•Enjoy being healthy and happy!