Tuesday, January 24, 2012

Asian lettuce wraps


Happy Dragon year everyone!

I thought I'd take a little break from posting travel pictures and post a recipe, just to remind myself 8and all of you) that this still is a cooking blog after all. Travels are cool, but unfortunately I don't travel every day. On the other hand, I do tend to cook on a daily basis, especially in the winter, especially when I'm trying to get back in shape after over two months of food and drink orgies.

Since the world is celbrating the Chinese new year, I thought I'd cook one of my favorite Asian recipes, one that I used to eat at PF Cheng's when I lived in Florida. I know, Cheng's isn't exactly a real Chinese joint, but their lettuce wraps rocked and they are light enough and veggie packed enough to satisfy both my weight loss challenge and my healthy habits- eat more veggies! challenge.

So here it is. Maybe not the most adventurous Chinese recipe, but a good, solid one.


1 pound ground chicken
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon hoisin sauce
1 tablespoon siracha
1 tablespoon sweet and sour sauce

To serve:
Lettuce leaves
Bean sprouts
Shredded carrot
Shredded cabbage
Cooked brown rice

Heat a non stick skillet or a wok. Mix soy sauce and next 4 ingredients in a bowl. Add chicken to skillet and stir to crumble. Pour sauce over it and cook for about ten minutes, until chicken is done. If the meat should get dry, add a little more sauce. I added siracha because I love the heat it gives to the dish!

When chicken is done, cover and remove from stove.

Serve with lettuce leaves.



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