I usually like to save Sunday for a day to eat unhealthy. However, this Sunday I needed to keep it healthy. This weekend was something I call overated. I went to an awesome cookout Friday night (and over ate), had a culinary open house Saturday morning (and over ate) and then want to Taste of Addison later that day (and yes, over ate).
So on my quest for something healthy to finish my (overated) weekend off with, I remembered a recipe for lettuce wraps by Rachael Ray I stumbled upon a while ago: Barbecued Chinese Chicken Lettuce Wraps. It sounded delicious, so off to the grocery store I went.
In the end, the dish turned out just as delicious as I had imagined ... but of course, next time I'll probably add some crushed red pepper flakes with garlic and ginger to give it a kick ('cause that is how I roll!). Enjoy!
Side note: This dish called for Shiitake mushrooms which I am not a fan of, so I decided to leave those out from the recipe.
Barbecued Chinese Chicken Lettuce Wraps
Cook Time: 20 minutes
Yields: 4 servings
- 1 ½ lbs. thin cut chicken breast (about 4 breast)
- 2 tablespoons vegetable oil
- Salt and pepper
- 3 cloves chopped garlic
- ½ teaspoon ginger
- 1 orange zested
- ½ red pepper diced small
- 6oz can water chestnuts, drained and chopped
- 3 scallions chopped
- 4 tablespoons Hoisin, Chinese BBQ sauce, found in Asian food aisle of market
- ½ large head iceberg lettuce washed
- Wedges of naval orange-platter garnish
Preheat a large skillet or wok to high. Add oil to hot pan. Add Chicken to the pan and sear meat by stir frying a minute or 2.
Add salt and pepper to season, then garlic and ginger; stir fry for a minute more. Grate zest into pan, add red pepper bits, chopped water chestnuts and scallions; stir fry for a minute more.
Add Hoisin BBQ sauce and toss to coat the mixture.
Transfer to serving plate, serve with quartered wedges of iceberg lettuce and quartered oranges. Fill lettuce with chicken mixture, squeeze orange over top, fold lettuce and eat!