chicken lettuce wraps!!!

These look delicious - do you know how many calories are in them?

I can't wait to try these! They sound great.

Sounds great but what is hoisin sauce??


Another household fav that my boyfriend and I absolutely CAN'T get enough of is chicken lettuce wraps! Can't really go wrong here.... however I sub the cooking oil for organic pam. I'm sure you can tailor it to your tastes if you don't like a particular ingredient.

But I used to work at PF Changs... and this was one of my favorite dishes. And this is the closest recipe I can find to the restaurant's dish... and is WAY healthier.
Try it!!

http://www.tressugar.com/20231 or

CHINESE CHICKEN LETTUCE WRAPS:

2 cups fresh ****ake mushrooms
1 1/2 lbs thin cut chicken breasts (or tenders)
2 tbsp vegetable oil
1 dash of course salt and course black pepper
3 garlic cloves chopped
1 inch piece of ginger (finely chopped)
zest of one orange
1/2 red bell pepper (diced small)
1 can of water chestnuts chopped
3 scallions chopped
3 tbsp hoisin sauce
1/2 head of iceberg lettuce (quarter into wedges)
1 head of Boston bibb lettuce (separate leaves)

PREPARE AND COOK:
Slice the mushroom and chop the chicken into small pieces. Preheat a large skillet to high and add oil to the pan. Add the chicken to the pan and sear the meat by stir frying for one to two minutes. Season with dashes of salt and pepper. Next add the garlic and the ginger. Cook for 1 minute.

Grate the orange zest into the pan (keep the orange). Add the chopped bell pepper, water chestnuts and scallions. Cook for one minute. Add the hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped chicken to a platter and pile the wedges of iceberg lettuce along side. After you zest the orange, cut it and add it to the platter as garnish.

TO EAT:
Pile the chicken mixture into the Boston bibb lettuce leaves, fold and eat.
[/quote]

I love how ****ake mushrooms got bleeped out.

mmmmmmmmmmmm!!!!

Thanks

Bump!

bump

I can not wait to try this!


Another household fav that my boyfriend and I absolutely CAN'T get enough of is chicken lettuce wraps! Can't really go wrong here.... however I sub the cooking oil for organic pam. I'm sure you can tailor it to your tastes if you don't like a particular ingredient.

But I used to work at PF Changs... and this was one of my favorite dishes. And this is the closest recipe I can find to the restaurant's dish... and is WAY healthier.
Try it!!

http://www.tressugar.com/20231 or

CHINESE CHICKEN LETTUCE WRAPS:

2 cups fresh ****ake mushrooms
1 1/2 lbs thin cut chicken breasts (or tenders)
2 tbsp vegetable oil
1 dash of course salt and course black pepper
3 garlic cloves chopped
1 inch piece of ginger (finely chopped)
zest of one orange
1/2 red bell pepper (diced small)
1 can of water chestnuts chopped
3 scallions chopped
3 tbsp hoisin sauce
1/2 head of iceberg lettuce (quarter into wedges)
1 head of Boston bibb lettuce (separate leaves)

PREPARE AND COOK:
Slice the mushroom and chop the chicken into small pieces. Preheat a large skillet to high and add oil to the pan. Add the chicken to the pan and sear the meat by stir frying for one to two minutes. Season with dashes of salt and pepper. Next add the garlic and the ginger. Cook for 1 minute.

Grate the orange zest into the pan (keep the orange). Add the chopped bell pepper, water chestnuts and scallions. Cook for one minute. Add the hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped chicken to a platter and pile the wedges of iceberg lettuce along side. After you zest the orange, cut it and add it to the platter as garnish.

TO EAT:
Pile the chicken mixture into the Boston bibb lettuce leaves, fold and eat.
[/quote]

Sounds wonderful, thanks for posting