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Asian Chicken Lettuce Wraps Recipe

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This recipe for Asian 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:  
2 lb uncooked browned chicken breast
3 green onions
1 (8 oz) can water chestnuts, drained and chopped
1 cup shredded carrots
1 cup frozen shelled edamame
4 teaspoons reduced-sodium soy sauce
1 Tablespoon Chinese-style hot mustard
2 teaspoons reduced-sodium teriyaki sauce
1 teaspoon rice vinegar
1 (14.5 oz) can reduced-sodium chicken broth
2 Tablespoons hoisin sauce
12 leaves butterhead (Bibb or Boston) lettuce or iceberg lettuce
Asian chili sauce (optional)
Sesame seeds (optional)
Directions:
Directions:
1. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to skillet and cook until no longer pink. Thinly slice white parts of green onions. Cut the green parts of green onions into slivers.
2. In a 3 1/2 - 4 quart slow cooker combine cooked chicken, the white parts of green onions, and the next eight ingredients (through pepper). Pour broth over all.
3. Cover and cook on low 4 - 5 hours for on high 2 - 2 1/2 hours.
4. Strain mixture, discarding cooking liquid. Stir hoisin sauce and the green onion slivers into chicken mixture. Serve with lettuce leaves and, if desired, Asian chili sauce and sesame seeds.
Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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