Asian Chicken in Lettuce Wraps

This is a recipe I’ve made before, so unfortunately I can’t count it for Whip It Up. But I’ve never posted it out here before (discovered pre-blog) and I made it for friends today who want the recipe. So I’m putting it out here.

It’s a nice light meal that is easy to prepare ahead. Great for summer and guests! It originally comes from BellyBytes.com, but I’ve made a few changes including increasing the amounts to make more. And I tend to eyeball stuff so feel free to adjust the amounts to taste.

Asian Chicken in Lettuce Wraps

serves about 10

2 1/4 lbs chopped cooked skinless chicken breast*
2/3 cup rice vinegar
1/3 cup light soy sauce
1/3 cup sesame oil
1 can chopped water chestnuts
1 cup chopped green onions
1/2-3/4 cup chopped red pepper (optional)
chow mein noodles (canned) or fried puffed up rice sticks (crisp)
sliced almonds (optional**)
Asian seasoning*** or seasoned salt and pepper
shredded carrots
shredded red and green cabbage****
20-30 butter lettuce leaves or Boston Bibb lettuce (2 heads)
Peanut sauce (see recipe below)
Asian dipping sauce or Asian Chile sauce (store-bought)

Directions
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, water chestnuts, red pepper, almonds (if desired) and green onions. Mix well. Season to taste with seasoning. (If you’re making it ahead, put it in the refridgerator now) Before serving, cover and heat in microwave oven, 3-4 minutes, until warm.

Prepare peanut sauce. On platter, arrange a mound of chicken mixture and separate mounds of chow mein noodles, carrots and cabbage along with a stack of lettuce leaves. Add small containers each of peanut sauce and Asian dipping sauce to platter. To serve, place some of chicken mixture on a lettuce leaf, top with some carrots and cabbage***** and roll up in leaf. Dip into peanut sauce and Asian dipping sauce as desired.

Peanut Sauce:
2/3 cup peanut butter
3 tablespoons hot water
juice from 1 lime
1/4 teaspoon Chili powder
2 to 3 tbsp bottled plum sauce

Directions:
Combine peanut butter and hot water; mix with fork until well blended. Blend in lime juice, chili powder and plum sauce until well blended.

* I cooked overnight in the crockpot on low with some chicken broth and Asian seasoning.

** I’m allergic, so I always opt “no”
*** I have Pampered Chef brand currently..
**** I just bought a bag of coleslaw mix
***** Add small amounts of different vegetables such as chopped celery, pea pods, mushrooms or zucchini or chopped blanched asparagus to chicken mixture if desired.

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