Tuesday, October 12, 2010

Fuzion Chicken Lettuce Wraps

 So looking through the freezer I found a little less than a pound of chicken breasts and decided to make a dish without carbs because lately I been making a lot of it.  After thinking of all the things without carbs it narrowed it down to lettuce wraps.  There is just too many tasty things with carbs, you just can't get away from it, but with this dish it's perfect!

Fuzion Chicken Lettuce Wraps
Serves 2-3.

3/4 to 1 lb. chicken breast -or- ground chicken
1 iceburg lettuce
3-5 portobello mushrooms, minced
1 (8 oz.) can of water chestnuts, minced
2 t. garlic, minced
1 T. beni shoga (Japanese red ginger), minced
4 T. onion, minced
2 T. soysauce
1/2 t. rice vinegar
2 T. hoison sauce


Prepare the ingredients.  Wash the iceburg lettuce, seperate the leaves and set aside.

1.  In a small bowl marinate the ground chicken with the soysauce for 5 minutes.  In a skillet over medium high heat, cook the ground chicken with 1 T. olive oil.  I used chicken breast and ground it up with a knife, but you can always use ground chicken to save time. 

2.  Cook for about 4 minutes, halfway cooked add the minced onion, garlic, hoison sauce, and vinegar, cook for 3 minutes constantly stirring.

3.  Stir in the chopped water chestnuts and beni shoga, cook for 3 minutes or until the chicken as been throughly cooked and the flavors have meld together.  Set aside in a bowl to serve.  These are great by itself, but can be served with sweet & spicy chili sauce.



Post a Comment