CHICKEN LETTUCE WRAPS
Ingredients
- 3 raw chicken tenders {or substitute chopped cooked chicken}
- 1/4 red pepper
- 1-2 green onions
- handful of baby carrots
- handful of fresh snow peas
- romaine lettuce
- 1/4 cup Sweet and Sour Sauce
- 1 T Honey Mustard {optional}
- 1/4 cup soy sauce
- sesame oil
- cucumber for garnish
- cashews or peanuts for garnish
Instructions
- Marinate chicken briefly in a little soy sauce and a drizzle of sesame oil while you are preparing vegetables.
- Cook carrots in water in a small saucepan until just soft, add snowpeas to saucepan, cover and let the snowpeas steam for a few minutes. Chop onion and pepper into small pieces.
- Saute chicken in a hot skillet in olive oil, add pepper and onions to one side of the skillet and cook along side of the chicken. Flip chicken after 2-3 minutes and cook until golden and starting to brown. Remove skillet from heat. Remove chicken to cutting surface and chop/shred. If chicken isn’t completely cooked through, don’t worry, you are going to return it to the pan.
- Drain carrots and snowpeas. Add chopped chicken back to skillet and cook, stirring 2 minutes on medium high until chicken is cooked through. Add carrots and peas, sweet and sour sauce, honey mustard and season to taste. Drizzle with additional soy sauce and a touch of sesame oil.
- Serve with crisp romaine leaves or over rice. Garnish chicken mixture with thin cucumber slices and cashews or peanuts. Makes 2-3 servings
Notes
NOTE: I choose these veggies because they can be chopped up fairly small, rather than something like broccoli, so they would be easier to “wrap”