Friday, December 31, 2010

Lettuce Wraps

 These are delicious! The crispy lettuce, special sauce, mushrooms and water chestnuts, it's all a perfect combination. Just a warning, your husbands probably won't LOVE them like you will, because they contain lettuce and healthy food. :) But give these a try and you will see what I'm talking about! A couple of tips: These require a bit of chopping, so maybe chop the vegetables and make the special sauce beforehand. Also, for the fried rice noodles, I just used plain old chow mein noodles and didn't fry them, just put them on top of everything inside the lettuce cup. AND, one more thing, I have some rice wine vinegar if anyone wants to borrow it. Thanks to my sis-in-law Chelsea for the recipe!


Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
4 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon rice wine vinegar
Taste it and add more if it needs it
Fried Rice noodles
· Dry rice noodles
· Oil
Directions
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
Make the Fried rice noodles by heating oil in a fry pan Add small amounts of rice noodles let them fry until they puff up, take them off and let them drain extra oil on a paper towel. I like to add a little salt to them.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". And fried noodles
Top with"Special Sauce". Serve with Chili paste and Mustard

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