Thai-inspired Chicken Lettuce Wraps

In an attempt to eat more healthy I made these for dinner tonight. I was worried that Alex would not like them, but happy day they were a success. They were a little bit labor intensive and messy to eat, but the clean up was easy due to the fabulous Halloween plates that we are using until I find a new china set to replace the one that Mamasita has broken.

Thai-Inspired Chicken Lettuce Wraps

Ingredients:

• 1 tablespoon peanut oil


• 3 cloves garlic, minced


• 1 tablespoon ground ginger


• 2 cups bean sprouts


• 1 package shiitake mushroom


• 2 medium carrots, julienned


• 2 cooked chicken breasts, roughly chopped


• 1 tablespoon lime juice


• 1 tablespoon rice wine vinegar


• 1 tablespoon sugar


• 1 teaspoon toasted sesame oil


• 2 tablespoons reduced-sodium soy sauce


• 2 tablespoons fish sauce


• large romaine lettuce leaves


• Basil leaves, cut into thin slices

Directions:

• Cook chicken breasts. I cooked them on the George Foremen grill.


• Heat peanut oil in a large skillet over medium heat


• Add garlic and ginger


• Cook for 1 minute


• Add Chicken cook for 3 minutes


• Add bean sprouts, mushrooms, and carrots.


• Cover and reduce heat.


• Cook for 10 to 15 minutes.


• Combine lime juice, rice wine vinegar, sugar, sesame oil, soy sauce, and fish sauce in a medium bowl.


• Add lime juice mixture to skillet


• cook for 5 minutes.


• Serve in the lettuce leaves, top with basil.