(Healthy) Asian Chicken Lettuce Wraps
By: Coley
Published: Monday, February 22, 2010 - 4:49pm

Ingredients




FOR CHICKEN  
1 package boneless, skinless chicken breasts
6 cloves garlic, chopped 
1 bunch scallions, chopped
FOR VEGGIES
1 package shredded carrots
1 package purple cabbage
1 can sliced water chestnuts
1 red bell pepper, chopped
fresh basil 
FOR SAUCE
Hoison
Soy
Sriracha
OTHER
Boston lettuce leaves; washed and patted dry – be sure not to rip them 
1 cup crushed salted peanuts

Preparation

1 Procedure – for chicken and veggies 2 Marinate the chicken, scallions and garlic in Hoison and soy (I often do this a day in advance, but if you don’t have that much time, up to an hour before is fine) 3 Marinate carrots, cabbage, water chestnuts, ½ the basil and pepper in Hoison and soy 4 Sauté chicken mixture until chicken is cooked through; drain any excess liquid 5 Add veggie mixture to chicken and sauté; do not overcook veggies – warm them, but keep them crunchy 6 Add remaining basil (goal here is for uncooked basil to add bright green color to dish) 7 Arrange lettuce leaves around a serving platter; serve with a bowl of chicken and veggies in the center; serve with sauce on the side and crushed peanuts 8 Procedure – for sauce 9 Combine Hoison, soy and srirach to create a thick sauce; add soy and sriracha to your liking

About


Note - The hoison and peanuts add the most calories to the dish, so use in moderation as a topping.