These are incredible. From the very minute that we first had them at that fancy restaurant at Jacob’s graduation a couple of year’s back–I’ve dreamed of them. So when the recipe popped up on the internet–I couldn’t wait to try it out. There are several versions out there, but this is the one I liked the best–with a bit of GR tweeking–of course! :}
Asian Lettuce Wraps
Ingredients:
2 tsp. vegetable oil
4 cloves garlic, minced
1 Tbsp. fresh ginger, peeled and minced
3-4 boneless, skinless chicken breasts
3/4 cup mushrooms, minced
1/2 tsp. salt
4 cups cabbage, chopped (about 1/2 a head)
1- 8oz can water chestnuts, minced
1/2 cups green onions, minced
1/3 cup soy sauce
2 tsp. sesame oil
1 lemon, zested
1 tsp. hot sauce
1/3 cup cilantro, chopped
1 head iceberg lettuce
Here’s my first tip: Did you notice the word “minced” about 600 times in this recipe? Well, we’re not kidding. So just take twenty minutes and chop all the ingredients and set them aside. If you have a food processor–you are a lucky duck.
I had this cool thing instead…and it worked great.
Who needs a food processor when you can have this food chopper? I bought mine from Pampered Chef...or there’s the entertaining one on TV–called the “Slap Chop.” Either way, it was fun.
The very easiest way to chop cabbage is to cut it in chunks and drop a piece or two in the blender. Fill with enough water to cover it completely and process on low. Once it is all cole slaw size—really it only takes a few seconds–you just drain the water and there you have it.
Once your ingredients are all pulverized–heat up a large skillet. Really, a large one, this makes a lot. Put in vegetable oil and when it’s hot add minced garlic and ginger. Saute for a minute just until it’s fragrant and then add in the chicken, mushrooms, and salt. Cook until chicken is cooked through.
Then add in the cabbage, water chestnuts, and green onions. Cook for a few minutes until cabbage starts to wilt. Add in the soy sauce, sesame oil, zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.
To serve, carefully separate the whole leaves from the lettuce. Wash and dry them and keep them in the fridge so they’re nice and cold. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with fried rice or fresh fruit.
Sincerely, I figured the babies would run from this recipe because they really haven’t had a ton of exposure to Asian food–and the aroma is quite exotic. Boy was I wrong! They descended on my plate like lion cubs gone wild. So, I’d say this recipe is a definite hit.
Be brave…try it!
- 2 tsp. olive oil
- 4 cloves garlic, minced
- 1 Tbsp. fresh ginger, peeled and minced
- 3-4 boneless, skinless chicken breasts
- ¾ cup mushrooms, minced
- ½ tsp. salt
- 4 cups cabbage, chopped (about ½ a head)
- 1- 8oz can water chestnuts, minced
- ½ cups green onions, minced
- ⅓ cup soy sauce
- 2 tsp. sesame oil
- 1 lemon, zested
- 1 tsp. hot sauce
- ⅓ cup cilantro, chopped
- 1 head iceberg lettuce
- Put olive oil in a large skillet.
- When it's hot add minced garlic and ginger.
- Saute for a minute just until it's fragrant and then add in the chicken, mushrooms, and salt. Cook until chicken is cooked through.
- Then add in the cabbage, water chestnuts, and green onions.
- Cook for a few minutes until cabbage starts to wilt.
- Add in the soy sauce, sesame oil, zest from the lemon, and hot sauce.
- When everything is cooked through, remove from heat and stir in the cilantro.
- To serve, carefully separate the whole leaves from the lettuce.
- Wash and dry them and keep them in the fridge so they're nice and cold.
- Spoon chicken filling onto the lettuce leaf and then roll it up and serve with fried rice or fresh fruit.
