****GF ASIAN CHICKEN LETTUCE WRAPS****
Greetings Explorers!
Love lettuce wraps but hate spending a lot to go out to dinner. They are quick, easy, and inexpensive and you should make some! Here is my recipe it serves 2 or 3:
1 head of lettuce (I like butter but you can use iceberg that is what I used this time)
2 chicken breasts (coarse chopped) or 1/2 lb ground chicken
1 can water chestnut (processed or chopped)
2 baby bokchoy (washed chopped or processed)
1/2 onion (chopped)
3 carrots (chopped)
1 red pepper (diced)
Chinese five spice
Red pepper flakes(optional)
Fresh grated ginger or 1 tsp ginger powder
Salt
Pepper
2 TBSP Gluten Free Soy Sauce
1 Jar Hoisin Sauce
2 TBSP Rice Vinegar
some fresh basil or lime basil (rolled together then chopped)
a splash of lime juice
2 TBSP of cooking oil ( I use sunflower)
Cilantro to taste (optional for you cilantro haters!)
1/2 package of rice sticks and high temp cooking oil (about an inch in a heavy bottom sauce pan)
Core lettuce, peel off leaves, soak in a bowl of ice water to crisp.
Start sauce pan heating filled with approx. 1 in. of high temp cooking oil on medium heat.
Season chopped or ground chicken with chinese five spice, salt, fresh cracked pepper, ginger, and red pepper flakes if you like some heat.
Heat a large skillet on med heat for a few minutes and add oil.
Then add chicken and cook for 5 minutes add veggies and cook 5 more minutes.
Follow with 2 TBSP each of:
GF soy sauce, hoisin sauce, and rice vinegar. Hit it with that basil! Cook for 3 or 4 minutes more.
Remove from heat and finish off with lime juice and cilantro.
Add rice sticks to oil in sauce pan, they will expand right away. Remove and drain on paper towel.
Wipe lettuce with towel and plate it with the chicken mixture and rice sticks. Add some hoisin sauce on the side.
Enjoy!
Peace,
Angee
The Gluten Free Explorer
Love lettuce wraps but hate spending a lot to go out to dinner. They are quick, easy, and inexpensive and you should make some! Here is my recipe it serves 2 or 3:
1 head of lettuce (I like butter but you can use iceberg that is what I used this time)
2 chicken breasts (coarse chopped) or 1/2 lb ground chicken1 can water chestnut (processed or chopped)
2 baby bokchoy (washed chopped or processed)
1/2 onion (chopped)
3 carrots (chopped)
1 red pepper (diced)
Chinese five spice
Red pepper flakes(optional)
Fresh grated ginger or 1 tsp ginger powder
Salt
Pepper
1 Jar Hoisin Sauce
2 TBSP Rice Vinegar
some fresh basil or lime basil (rolled together then chopped)
a splash of lime juice
2 TBSP of cooking oil ( I use sunflower)
Cilantro to taste (optional for you cilantro haters!)
1/2 package of rice sticks and high temp cooking oil (about an inch in a heavy bottom sauce pan)
Core lettuce, peel off leaves, soak in a bowl of ice water to crisp.
Start sauce pan heating filled with approx. 1 in. of high temp cooking oil on medium heat.
Season chopped or ground chicken with chinese five spice, salt, fresh cracked pepper, ginger, and red pepper flakes if you like some heat.
Heat a large skillet on med heat for a few minutes and add oil.
Then add chicken and cook for 5 minutes add veggies and cook 5 more minutes.
Follow with 2 TBSP each of:
GF soy sauce, hoisin sauce, and rice vinegar. Hit it with that basil! Cook for 3 or 4 minutes more.
Remove from heat and finish off with lime juice and cilantro.
Add rice sticks to oil in sauce pan, they will expand right away. Remove and drain on paper towel.
Wipe lettuce with towel and plate it with the chicken mixture and rice sticks. Add some hoisin sauce on the side.
Enjoy!
Peace,
Angee
The Gluten Free Explorer
The article is really Nike Free Run+ 2 Couple helpful, I like it very much. I will keep your new articles.
ReplyDelete