Tuesday, October 12, 2010

Chicken Lettuce Wraps

*Note: I use conceptual cooking, so this recipe is from me. My measurements might not be accurate, so start with less and add more if needed. I was trying to do a home, healthy version of Pei Wei's lettuce wraps. The basic concept for chinese cooking is sweet and spicy, so if you don't have a recipe and you are in the mood for chinese, play around and experiment. I'm not a big "recipe" user, lol. I just like to see what can be pulled together, and I love trying to copy restaurant favorites ;). Having some fresh ginger around is what inspired this recipe.

Chicken Lettuce Wraps

1/2 Tbls canola oil
3-4 chicken breasts (small-medium, and thin in size; if thick, try pounding first)
1/2 onion - 1 whole onion, white or yellow, minced
1/3 bunch green onions (aka scallions), trim off 3 inches from top & 1 inch from bottom
1/4 cup liquid aminos (Braggs), or lite soy sauce (Kikkoman's)
1/2 Tbls fresh ginger (pealed and grated)
1 clove fresh garlic, pressed
1 Tbls agave nectar (of course, sugar or honey can always be used instead)
1 Tbls stone ground mustard (with whole seeds intact)
1/2 Tbls Mexican hot sauce, of your choice
1/2 Tbls chopped walnuts
1/2 Tbls slivered almonds
1/2 tsp sweet paprika (or just paprika)
1 tsp onion powder
1/4 tsp red pepper flakes (or a 1/2 tsp chili pepper fusion, like I used)
Sea salt & pepper (to taste, but the liquid aminos has a lot of salt)
Bok Choy, 1 head

*I had pre-cooked chicken breasts I made earlier that day, so it made this pretty fast and easy to make. I seasoned them with salt, pepper, garlic powder, onion powder, and paprika, and maybe some thyme. I set my oven on bake at 375, and cooked them for about 25 minutes (it depends on thickness).

Prep: Mince onion (while oil heats on pan), and while onion cooks dice chicken breasts into small chunks. Than chop green onions, grate ginger and set aside for later (and chop walnuts if needed).

Heat canola oil in a medium/large saute pan on medium heat. Place onions in pan first and saute until soft (about 3 minutes) than add chicken. Than add your garlic, ginger, and all remaining ingredients, BUT wait to add green onions. Stir and heat through on low/med heat (depending on your stove and pan -you don't want to brown or burn anything) about 5-10 minutes. When onions become very soft and translucent add the green onions and cook for 5 more minutes, and stir often.

Serve hot (or cold) with Bok Choy, or ice burg lettuce.

This also works for a great to-go lunch the next day! :) Enjoy!!

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