These lettuce wraps are a go to on weekends for us for many years and were adapted from a Cooking Light recipe. They are great served with Boston (butter) Lettuce and topped with Mae Ploy Chili Sauce and Sriracha drizzled on top. We usually eat these as dinner and add P.F. Chang's mini egg rolls to the meal.
1 Tbsp. sesame oil
1. Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant. Add mushrooms and chicken and cook, stirring occasionally. When the chicken is cooked through, add water chestnuts and red pepper, and cook until the the red pepper is tender. Remove from heat. Stir in green onions, oyster sauce, soy sauce and Sriracha. Serve in a bowl alongside lettuce and build at the table.
Serves 2.
1 Tbsp. sesame oil
2 garlic cloves, minced
1 c. cremini mushrooms (baby bellas), minced
1 lb. boneless skinless chicken breast, chopped into small pieces
8 oz. can of diced water chestnuts
1/4 red bell pepper, minced
1/2 c. minced green onions
2 Tbsp. oyster sauce
2 Tbsp. low sodium soy sauce
Sriracha sauce to taste
2 heads of Boston Lettuce, washed
1. Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant. Add mushrooms and chicken and cook, stirring occasionally. When the chicken is cooked through, add water chestnuts and red pepper, and cook until the the red pepper is tender. Remove from heat. Stir in green onions, oyster sauce, soy sauce and Sriracha. Serve in a bowl alongside lettuce and build at the table.
Serves 2.
1 serving=1/2 of chicken mixture
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