



If you love guilt-free eating these lettuce wraps are going to make you so happy! Healthy and delicious- and low carb. These need to go on your menu this week.

If you usually think of lettuce wraps as just an appetizer, think again; this recipe has plenty of fresh chicken combined with veggies and lots of Asian flavor make a delicious meal. Everything is moist and tender and so good in the lettuce leaf. You can add a dipping sauce if you like, but I don’t think they need it. The orange zest in the mix and squeeze of orange juice gives it a fresh, clean flavor. {Did I mention they are low carb?} There is some chopping and dicing involved, but it’s well worth it; so once you get out the knife, just make sure you chop plenty- you’ll want leftovers for lunch this week!

Barbecued Chinese Chicken Lettuce Wraps

Ingredients:

2 cups fresh shiitake mushrooms

1 1/2 pounds chicken breast or chicken tenders

2 tablespoons vegetable oil or peanut oil

coarse salt

fresh ground black pepper

3 cloves garlic, chopped

1 inch ginger root, grated

1 orange, zested

1 red bell pepper, diced small

1 can (6-8 ounces) water chestnuts, drained and chopped

6 scallions, sliced (whites and tops)

3 tablespoons hoisin, found on the Asian food aisle of market

1 tablespoon soy sauce

1 teaspoon sesame oil

1/4 – 1/2 teaspoon red pepper flakes (more for hotter flavor)

1/2 large head lettuce, core removed and quartered

wedges of navel orange

Instructions:

Remove tough stems from mushrooms and brush with damp towel to clean. Slice mushrooms. Chop chicken into small pieces. Have all other ingredients chopped, grated, and ready to use.

Add oil to hot pan. Add chicken and stir fry for 3-4 minutes. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper, water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin, soy sauce, sesame oil and pepper flakes; stir to coat the mixture evenly. Transfer the chicken mixture to a serving platter and pile the quartered lettuce wedges along the side. Add orange wedges to the platter. To eat, pile spoonfuls of chicken mix into lettuce leaves and top with a squeeze of fresh orange juice.

Recipe adapted from Rachel Ray

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