Thursday, June 28, 2012

Asian Chicken Lettuce Wraps

This little recipe I made up because I was tired of my low carb lifestyle being un-fun! And let's face it, any kind of food that requires assembly is pretty fun. For instance, when you get yogurt, places like Big Spoon and Yogurt A Go Go let you choose your toppings and apply them yourselves. At Rice Noodles they have rice wraps that come with a host of ingredients and a bowl of hot water all for your assembly.

My Asian Chicken Lettuce Wraps are the same: assembly required!

Ingredients:

1 pkg. boneless, skinless chicken thighs (you can use breasts but the results are very dry and gritty)
1 diced whole yellow onion
4 Tbs sesame oil
2 Tbs soy sauce
3 cloves garlic, pressed
1 can water chestnuts, diced
3 Tbs roasted sesame seeds
1 tsp ground ginger
1 tsp white sugar
1 Tbs brown sugar (I know this sounds weird, but it's the key to the addictive nature of these!)
Salt and pepper to taste
1 head of iceberg lettuce
1 bunch cilantro
Bottle Mae Ploy chili sauce

Directions:

Put chicken thighs in a food processor and pulse several times until ground. In a large frying pan, heat 2 Tbs sesame oil on medium heat. Add onions, garlic and salt and pepper and sweat until opaque, 7-10 min. Add chicken and stir together until meat and onions are combined. Add water chestnuts, soy sauce, sesame seeds, ginger and brown sugar. Stir and simmer on low heat for 5 minutes stirring constantly. Add the remainder of the sesame oil. Remove from heat, cool and serve with lettuce, cilantro and chili sauce.










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