- 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.
Recipe by Gracious Rain at https://graciousrain.com/asian-lettuce-wraps/
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