Tuesday, April 5, 2011

Asian Lettuce Wraps

I made these for dinner last night and boy were they delicious. Then, I warmed up the leftover chicken for lunch today, put it on top of spinach, then added cherry tomatoes and rice noodles and I think it was one of the most amazing salads I've ever had. The juice from the teriyaki sauce made it so you didn't even need dressing. Yum. Make these. Your taste buds will thank you.

Asian Lettuce Wraps: (Just as good if not better than P.F. Changs)
¼ c. water
1 T. cornstarch
½ c. teriyaki sauce
1 – 1½ lb. chicken breast slices
1 can water chestnuts, coarsely chopped
2 T. vegetable oil
Iceberg lettuce leaves
Shredded carrots to taste
Sliced green onions to taste
Rice noodles for garnish

View full recipeWhisk together water and cornstarch in a large bowl until smooth. Stir in teriyaki sauce. Add chicken and water chestnuts; stir to coat. Marinate for 30 minutes. cook and stir small batches of chicken in hot oil in a wok or a large skillet until no longer pink. Serve with rice noodles, shredded carrots and lettuce leaves.

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