Description
Rather than serving these Asian Chicken Lettuce Wraps as an appetizer, everything is served over a great big chopped salad! Light, quick and easy to make!
Yield: 4Servings | Serving Size: 11/2 cups lettuce, 3/4 cup chicken
Ingredients
For the Salad Dressing:
3tablespoonsrice vinegar
1 1/2tablespoonsgrapeseed or canola oil
1teaspoonsesame oil
1teaspoonhoney
1teaspoongrated fresh ginger
1clovegarlic, minced
1/8tspkosher salt and pepper
For the chicken:
1/4cuphoisin sauce*
1tablespoonrice vinegar
2teaspoonsSriracha sauce
2tablespoonsless sodium soy sauce*
1teaspoongrated fresh ginger
cooking spray
1poundground chicken
8ouncecan water chestnuts, drained and diced
2tbspchopped unsalted cashews
2scallions, thinly sliced
For the Salad:
1head Boston or Bibb lettuce, chopped
1romaine lettuce heart, chopped
2carrots, grated
Instructions
- For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside.
- For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside.
- Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 8 to 10 minutes.
- Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.
For the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture.
Serve immediately.
Last Step:
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