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vegetable oil sesame oil fresh ginger garlic chicken onion water chestnuts carrot ham soy sauce hoisin sauce chicken broth mixed cornstarch
Viewed: 62 - Published at: 4 years agoIngredients
- 1 Tbsp. Vegetable oil
- 1 Tbsp. Plus 1 tsp. sesame oil
- 1 tsp Minced fresh ginger
- 1 tsp Chopped garlic
- 1 lb Boneless chicken, diced with
- 1/2 c. Finely minced onion
- 1/2 c. Diced water chestnuts
- 1/4 c. Grated carrot
- 1/2 c. Diced ham
- 1 Tbsp. Soy sauce
- 1 Tbsp. Hoisin sauce
- 1/4 c. Chicken broth mixed
- 2 tsp Cornstarch 12 whole iceberg or possibly bibb lettuce leaves, washed & dry
Method
- Heat vegetable oil & 1 Tbsp.
- of the sesame oil over high heat in a wok or possibly large skillet, add in ginger & garlic, and stirfry for a few seconds.
- Add in chicken & stirfry till the chicken turns white on all sides.
- Remove from pan, and add in onion, water chestnuts, carrot, and ham.
- Stirfry for 2 min, then return chicken to the pan, tossing the mix.
- Add in soy and Hoisin sauces, stirring till combined with the stirfry mix.
- Pour the broth mix over the stirfry & stir till thickened.
- Sprinkle with remaining sesame oil & remove to a serving platter.
- Place 1 to 2 Tbsp.
- of chicken in the center of each lettuce leaf.
- Tuck in the bottom and sides, gently rolling each package to encase the filling.
- Serves 2 per person makes a total of 6
- *Fresh veggie wrappers become more pliable for wrapping when left at room temperature for 30 min.
- NOTES : This quick chicken dish is flavored with Hoisin sauce and wrapped in lettuce leaves, for a lowfat entree.
- The chicken can be prepared a day ahead, and stirfried right before serving.
- Wash the lettuce leaves the day before, dry well, and store in the refrigerator.
- Cold lettuce is a perfect compliment to the spicy chicken.
- If you do not have lettuce, roll this mix in flour tortillas, or possibly serve it unwrapped over white rice.
