(Healthy) Asian Chicken Lettuce Wraps

Photo: Coley

Ingredients

FOR CHICKEN

1 package boneless, skinless chicken breasts

6 cloves garlic, chopped

1 bunch scallions, chopped

FOR VEGGIES

1 package shredded carrots

1 package purple cabbage

1 can sliced water chestnuts

1 red bell pepper, chopped

fresh basil

FOR SAUCE

Hoison

Soy

Sriracha

OTHER

Boston lettuce leaves; washed and patted dry – be sure not to rip them

1 cup crushed salted peanuts

Preparation

Procedure – for chicken and veggies

Marinate the chicken, scallions and garlic in Hoison and soy (I often do this a day in advance, but if you don’t have that much time, up to an hour before is fine)

Marinate carrots, cabbage, water chestnuts, ½ the basil and pepper in Hoison and soy

Sauté chicken mixture until chicken is cooked through; drain any excess liquid

Add veggie mixture to chicken and sauté; do not overcook veggies – warm them, but keep them crunchy

Add remaining basil (goal here is for uncooked basil to add bright green color to dish)

Arrange lettuce leaves around a serving platter; serve with a bowl of chicken and veggies in the center; serve with sauce on the side and crushed peanuts

Procedure – for sauce

Combine Hoison, soy and srirach to create a thick sauce; add soy and sriracha to your liking