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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Lettuce Wraps Recipe

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This recipe for Chicken Lettuce Wraps is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground chicken
1 cup yellow onion, chopped
3 cloves garlic, minced
2 Tablespoons reduced-sodium soy sauce
1/2 cup duck sauce
1 Tablespoon fresh ginger, crushed (or bottled)
2 Tablespoons Asian hot chile pepper sauce (such as Sriracha sauce)
1 (8 ounce) can diced water chestnuts, drained
3/4 cup scallions (green onions), sliced
2 teaspoons toasted (dark) sesame oil
16 Boston, bibb or butter lettuce leaves, rinsed and dried
Directions:
Directions:
In large nonstick skillet over medium heat, begin cooking the ground chicken. Add the onion, garlic, soy sauce, duck sauce, ginger and Sriracha sauce. Stir and cook until the chicken is finely crumbled and cooked through, about 6 minutes. Add water chestnuts and scallions. Add the sesame oil. Stir and cook just until the scallions begin to wilt, about 2 minutes. Remove the skillet from the heat. Arrange the lettuce leaves around the outer edge of a large serving platter. Pour the chicken mixture into the middle of the serving platter. To serve, allow each person to spoon some of the chicken mixture (about 1/4 cup) into the middle of each lettuce leaf and wrap the leaf around the chicken, taco style.
Yield: 4 servings.

 

 

 

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