Sunday, July 3, 2011

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

thai chicken wraps 004


  • 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


  • 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.

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