Sunday, June 24, 2012

Oriental Chicken Lettuce Wraps

When I hear the word salad I smile (and no....sadly, I am not joking).  I think it's mostly because I find salads to be absolutely delicious and they're just one of those meals that never seem to go wrong!  Technically, all you have to do is grab some lettuce, toppings, and your favorite dressing and you are set!  Voila!  You have a salad. 

However.....I sometimes like to spice things up; which is exactly what I did with here.  As you probably already noticed, this particular 'salad' does not take on the traditional appearance, but instead looks more like a wrap of sorts.  (Although I still ended up eating mine with a fork

Other than the exquisite taste, the best thing about this dinner (or lunch) is the fact that it's healthy!  You can also feel free to get creative and add other fresh toppings that you enjoy!

Oriental Chicken Lettuce Wraps

1 lb. lean ground chicken
1 Tbsp. + ¼ tsp. reduced sodium soy sauce
½ tsp. oyster sauce
1 ½ tsp. sesame oil, divided
1 Tbsp. rice wine or dry sherry
½ tsp. sugar
Black pepper, to taste
2 garlic cloves, minced
6 iceberg lettuce leaves, rinsed
2 Tbsp. diced scallions
Cheddar cheese, shredded, as much as you like
Garnish with Rice Noodles

In a small bowl whisk together the soy sauce, oyster sauce, ½ tsp. sesame oil, rice wine, sugar, and black pepper.

Place the ground chicken in a separate bowl and evenly pour over the soy sauce mixture.  Let marinate in the refrigerator for 15 minutes.
Heat the remaining sesame oil in a skillet over high heat.  Add in the garlic and sauté until golden, about 10-30 seconds.  Now, add in the chicken mixture, and cook until browned through, making sure to break the chicken into pieces while it’s cooking.

To assemble:
Scoop about ¼ cup of the chicken mixture into a lettuce leaf, and garnish with a little cheddar cheese, rice noodles, and a few scallions.

Source: Adapted from Gina's Skinny Taste


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