Last week, as Emily was gearing up to go to China for a long-deserved vacation, I decided to cook up a simple version of Chinese Chicken Lettuce Wraps. Lettuce wraps make a quick and healthy tasting dish with any leftovers you have. I hope you discover many interesting meals wrapping it up!
Enjoy,
May
Simple and Easy Chinese Chicken Lettuce Wraps
Ingredients:
- chicken (I used 6 tenderloin pieces), any kind will work
- 6 cloves of garlic
- chunk of fresh ginger
- water chestnuts (about half a can)
- bamboo shoots (about half a can)
- fresh bean sprouts
- scallions
- one lettuce head
- dipping sauces: plum sauce, oyster sauce (sriracha sauce is also great)
- seasoning: salt, pepper, ground ginger, cayenne
- sesame oil
Cooking Directions:
- Cut chicken into bite-size pieces then marinate in ziploc bag (drizzle of sesame oil, pinches of salt and pepper, ground ginger, cayenne).
- Prep other ingredients by chopping up your garlic cloves, ginger, and scallions, and slicing your water chestnuts into dime-sized pieces.
- Heat your pan to medium heat and add sesame oil into pan. Then add chopped garlic and ginger first to get out their flavoring.
- Add chicken.
- When chicken is mostly cooked, add water chestnuts and bamboo shoots.
- When water chestnuts and bamboo shoots are mostly cooked, add bean sprouts and scallions.
- Stir well then set aside to cool. Transfer to serving bowl.
Assembly:
- Prepare lettuce head for wraps*; about 8 sheets should accomodate this portion.
- Grab a piece of lettuce, and line the inside with your sauce. Add cooked contents and top with fresh bean sprouts.
- Fold it up, dip in more sauce, and enjoy.
*Quick tip: You can peel off easy pieces of lettuce wrap by pounding the core of the lettuce head against a hard surface and popping the core out. Then peel the top layers off carefully to get beautiful layers of lettuce.
And that’s a wrap!
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