Summer might
be over but these lettuce wraps still have me dreaming of the lazy days behind
us. I made these last week as a quick weeknight meal to serve with a side of
peanut noodles. We ended up being invited to check out Katie’s new pad that
evening so I boxed them up with me and brought them along as an appetizer to
share. I like that the chicken can be
served cold or heated up before serving which makes this dish easy to transport
and serve on demand. It makes a fun lunch dish for a bento box or a buffet and
is always a crowd pleaser. The best part is that it is super healthy, low fat, low carb, gluten and dairy free and packed
with all sorts of your favorite fresh or frozen veggies.
1 lb of
ground chicken
2 inch piece
of ginger
4 pieces of
garlic
½ small
onion, diced
2 tbs soy
sauce
1 tbs sesame
oil
1 C chopped
shitake mushrooms
1 can
chopped water chestnuts
1 orange,
zested and juiced
1 C fresh
herbs, cilantro, basil, lemon grass or any others you enjoy
4-6 C chop
chop salad veggies that had been frozen (or any chopped veggies of preference)
1 head of
your favorite lettuce (I use butter crunch)
Sesame seeds
(garnish)
Heat oil in
a skillet or wok. Add onion, ginger, garlic and chicken. Cook, breaking the meat
into pieces with a plastic spoon, until it begins to brown. Add soy sauce,
mushrooms, water chestnuts and your chosen veggies (diced) and cook until
everything is warm and the chicken is cooked through (about 5-8 minutes.) Add
orange juice and zest and remove from heat. Spoon chicken mixture (either hot
or cold) onto lettuce leaves and garnish with sesame seeds.
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