Minced Chicken Lettuce Wraps
Serve with Hoisin Dipping Sauce
1 pound boneless skinless chicken breast (ground)
3 dried shitake mushrooms (soak in warm water until soft, remove stems finely chop)
2 whole waterchestnuts, finely chopped
1 tablespoon low sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing rice wine
1/2 teaspoon sugar
1 teaspoon corn starch
1 scallion, finely chopped
Pinch of Pepper
1 tablespoons cooking oil
3 cloves garlic, minced
1 chilled iceberg lettuce head
Hoisin Dipping Sauce:
3 tablespoons hoisin sauce
1 tablespoon Japanese ponzu sauce
1/2 teaspoon Sriracha chili sauce
1 tablespoon warm water
Mix the ground chicken meat, chopped mushrooms and waterchestnuts with all the marinate ingredients. Set aside for 15 minutes.
Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken / marinade mixture and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.
Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin sauce before eating. You can also add the sauce on top of the chicken before wrapping.
Per Serving: 236 Calories; 6g Fat (22.1% calories from fat); 1g Saturated Fat; 29g Protein; 16g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 539mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
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