This is an excellent and fast dinner! I used my food processor to prepare the vegetables in the morning. I slice the chicken very thin when it is still partially frozen–this makes it very easy. Then when it is dinner time it is a snap to finish the recipe! My friend Sheri (who is an excellent cook) gave me this recipe. She also shared a recipe for the hoisin sauce, that I included. I used bottled hoisin sauce, just because I had some, but next time I will try her recipe for it. This really was soooo yummy and healthy too! ( This picture is weird–because the rice I used was brown–but it looks white. The brown rice was so good in it–chewy and nutty! Mmmm) And I used red leaf–but it was really hard to eat because it was too delicateto hold chicken and rice. Next time I will use bib or iceberg.
Glazed Chicken Lettuce Wraps
submitted by Melanie
1 pound thin cut boneless skinless chicken breasts (I used 2 breasts)
2 Tbs canola oil
1 tsp chili oil or 1/2 tsp red pepper flakes
2 TBs minced ginger or sprinkle 1/2 tsp ginger powder
2-4 garlic cloves, chopped
1 cup shredded cabbage
2 carrots shredded
4 green onions chopped fine
1/2 cup (1 medium) zucchini shredded
1/2 cup hoisin sauce
1 small head iceberg, bib or red leaf lettuce
Cooked rice (I used brown)
1-Thinly slice chicken (easiest when it is partially frozen) and sprinkle with montreal seasoning.
2-Heat a large skillet until hot, add oil and chicken. Stir fry and remove to plate.
3-Add more oil to skillet, add garlic, ginger, cabbage, carrots,zucchini, green onion and stir fry until tender.
4- Add Hoisin sauce and chicken and stir until coated with sauce.
5- To Compile the lettuce wraps:
Lettuce, rice, chicken & veggie mixture and top with plum sauce or hoisin sauce (I used plum)
6 TBs soy sauce
3 TBs peanut butter or black bean paste
1 1/2 TB honey, molasses, or brown sugar
3 tsp white vinegar
1/4 tsp garlic powder
3 tsp sesame oil
20 drops Chinese hot sauce, habanero or jalapeno