California-Style Lettuce Wraps
Nb persons: 4
Yield: 3 lettuce wraps each
Preparation time:
Total time:
Source:
| 2 tsp | olive oil |
| 8 oz | raw skinless chicken breast, cut into 1/4 ' thin strips |
| 2 T | gingerroot, peeled, grated, or 2 T ginger paste |
| 2 T | teriyaki sauce |
| 2 T | rice vinegar |
| 1 T | orange juice |
| 1 T | brown sugar |
| 1 tsp | crushed red pepper |
| 1/2 tsp | cornstarch |
| 1 1/2 c | carrots, grated |
| 1 c | fresh bean sprouts |
| 1 c | snow peas, trimmed and cut lengtwise into 1/4'' thin strips |
| 1/2 c | green onions, thinly sliced |
| 1/4 c | sliced almonds, toasted |
| 12 | Bibb lettuce, or Butter lettuce leaves |
Combine teriyaki and next 5 ingredients in a small bowl and set aside. Heat oil in wok over med-heat. Add chicken and ginger saute 5 min or until chicken is done. Add sauce and vegetables to wok. Cook 3-5 min or until sauce thickens slightly. Stir in almonds. Put chicken in a bowl and place on a platter next to lettuce leaves to serve.
Each person spoons the mixture (about 1/4 c) into each Bibb lettuce leaf and folls up like a burrito, then picks it up with their fingers and eats.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database