Thai Chicken Lettuce Wraps

By edvel54

Ingredients
  • 1 tablespoon peanut oil

  • 3 cloves garlic, minced

  • 1 1" piece ginger, finely chopped

  • 2 cups bean sprouts

  • 5 mushrooms, sliced

  • 2 medium carrots, julienned or grated

  • 2 scallions, sliced into thin rings

  • 1/2 cup thinly sliced green cabbage

  • 2 cups cooked chicken, cut into 1" cubes

  • 1 tablespoon lime juice

  • 1 tablespoon mirin (rice wine)

  • 1/2-1 pkg splenda

  • 1 teaspoon toasted sesame oil

  • 2 teaspoons reduced-sodium soy sauce

  • 1/2 teaspoon anchovy paste or 2 tablespoons fish sauce

  • 8 inner iceberg lettuce leaves

  • 1 cup basil leaves, cut into thin slices

  • 1/4 cup unsalted peanuts, chopped

Directions
  1. HEAT the peanut oil in a wok or large skillet over medium heat. Add the garlic and ginger and cook for 1 minute. Add the bean sprouts, mushrooms, carrots, scallions, and cabbage. Stir briefly and cover. Cook over medium-low heat for 10 to 15 minutes, or until the vegetables are almost soft.

  2. WHILE the vegetables are cooking, combine the chicken with the lime juice, mirin, sugar, sesame oil, soy sauce, and anchovy paste or fish sauce in a medium bowl.

  3. ADD the chicken and the lime juice mixture to the vegetables and cook for 5 minutes, or until the chicken is warm.

  4. SERVE in the lettuce leaf cups, topped with the basil and peanuts.


Nutritional Facts

Servings
4
Calories
243.2
Sodium
252.1 mg
Carbohydrate
15 g
Sugar
7.8 g
Dietary Fiber
2.8 g
Protein
23.5 g

chicken/poultry side dish asian

3 replies