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Asian Chicken Lettuce Wrap |
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2 boneless chicken breasts, cut into 1” pieces
1 TBS olive oil
1 TBS sesame oil
1/2 tsp. hot chili oil
1 small Walla Walla Sweet onion, diced
1/3 c. sliced water chestnuts
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2 TBS low sodium soy sauce
8 large leaves of colorful pliable lettuce ie Cardinale, Nevada
1/4 small cabbage, sliced thin
3-4 carrots cut into matchsticks
1/4 lb snow peas sliced lengthwise or sugar snap peas cut into bite size pieces.
1/4 c finely chopped cilantro
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- Heat the olive oil in a large saute pan. Add the chicken, lightly
brown one side. Add the sesame and chili oil, onion and water
chestnuts. Finish browning the chicken. Add soy sauce and set
aside to cool slightly.
- Lay out a lettuce leaf, removing the stem if stiff. Place a
couple of spoonfulls of the chicken mixture at the stem end. Add
cabbage, carrots, peas and cilantro. Roll the lettuce like a burrito.
Repeat for the other leaves.
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