Chinese food is surely one of my guilty pleasures, but with the deep frying and fatty sauces there is nothing healthy about it.Over the last few months I have been slowly collecting different Asian sauces in order to make more “Take out” dishes at home. This recipe was adapted from Skinny Tastes Asian Chicken Lettuce Wraps. I added more veggies and adjusted the marinade.
Ingredients
- 1 Head Iceberg Lettuce
- 1lb Ground Chicken (93/7)
- 1 Cup Diced Button Mushrooms
- 1/2 Cup Assorted Diced Peppers
- 1 Medium Shredded Carrot
- 3 Cloves of Garlic
- 1 1/2 Tablespoons Low Sodium Soy Sauce
- 1/2 Teaspoon Oyster Sauce
- 1 1/2 Teaspoons Sesame Oil
- 1 Tablespoon Rice Wine Vinegar
- 1/2 Tablespoon Vegetable Oil
- 2 tablespoons Stir Fry Sauce
- 2 Tablespoons Chopped Green Onion
Directions
In a small dish combine garlic, soy sauce, oyster sauce, sesame oil, and rice wine vinegar. Stir to mix ingredients. Pour over the uncooked chicken and allow it to marinate.
While the meat marinates, heat a pan over medium heat with the vegetable oil. Add the mushrooms, peppers, and carrot. Saute until veggies have softened (about 5 minutes). Increase heat to high and add marinated meat. Cook till all the liquid has evaporated. At this point turn off the heat, and add in the Stir Fry sauce.
Transfer into a serving dish and top with chopped green onions.
For the lettuce cups remove the the outter layers of a head of Iceberg Lettuce. Slice in half and gently pull apart to form the cups. Serve meat mixture in the lettuce cups, and top with the dipping sauce below.
Dipping Sauce
- 4 tablespoons Hosin Sauce
- 1 tablespoon Sriracha
- 1 tablespoon Water
Stir to combine.
Well lets just say that Alex gave me a fist pound so I think I nailed it!
WiscoWhit 