Sunday, June 20, 2010

Asian Lettuce Wraps

The other night I had one of those: what do I make for dinner with all these odds and ends moments. I came up with these Chicken lettuce wraps and they were divine if I do say so myself. This is SUCH a healthy meal for your family. TONS of vegetables (8 were in mine shown above). Here you go:

1 1/2 pounds chicken

1/2 of an onion grated on a box grater (this makes you just have the flavor without the texture problems many kids have)

3 cloves of garlic grated on a box grater (you already have it out, this makes it SO easy!)

2" of fresh ginger (you probably guessed, grate that up too after you peel it)

1 cup thinly sliced celery

1 cup thinly sliced mushrooms

1/2 cup (or to taste) Yoshida's or Teriyaki sauce (I highly recommend Yoshidas although it is higher in sugar...I AM trying here)

beansprouts, red pepper, carrot, cucumber for toppings

large leaf lettuce

Slice chicken up pretty thin (if you do not thaw it all the way it is much easier). Heat skillet with about a tsp of olive oil. Give the onion garlic and ginger a little spin in there (maybe a minute or so). Add the chicken and celery and cook until the chicken is no longer pink. Add the mushrooms and stir fry the whole lot of it until the mushrooms start getting soft. Add the Yoshida sauce and let simmer for about 5 minutes while you prepare the toppings. I think it is fun to make "ribbons" to go on top. I use my potato peeler to "peel ribbons" off the red pepper, cucumber and carrots.


  1. I think the ribbons make it way more fun too. I usually don't stress too much about sugar in a marinade either. The actual amounts you eat end up being so close to negligible. I don't know, maybe I'm lame?

  2. Sounds delicious. Did the boys like it?