Chicken Lettuce Wraps

servings: 5

 calories: 309

 prep time: 20 minutes 
 
ingredients:
  • 3 tablespoons extra virgin olive oil
  • 2 boneless, skinless chicken breasts, cubed
  • 1 cup shiitake mushrooms
  • 1/2 tablespoon onion powder
  • 1 whole carrot, Shredded
  • 1/2 tablespoon minced garlic
  • 3/8 cups cashews, crushed
  • 1 can water chestnuts, drained (8 oz)
  • 3 Tablespoons green onion
  • 1 large head of  iceberg lettuce, leafed
  • 4 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 2 tablespoons packed brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper

preparation instructions:

  1. Bring 1 tablespoon of oil to high heat in a wok or large frying pan.
  2. Add chicken and cook 8-10 minutes or until browned.
  3. Set chicken aside.
  4. Mince water chestnuts, green onion, and mushrooms.
  5. Mince cooled chicken and add shredded carrots.
  6. Add 2 tablespoons of oil to the wok or pan.
  7. Add chicken, carrots, water chestnuts, green onion, and mushrooms to the wok or pan.
  8. Add onion powder and garlic and saute for 2 minutes.
  9. Stir in tomato sauce and  cook to reduce volume for 2 to 3 minutes.
  10. Return chicken to pot and add chicken stock and soy sauce.
  11. Bring to a boil, then reduce heat to medium-low.
  12. Add soy sauce, ketchup, lemon juice, brown sugar, and Worcestershire to the pan.
  13. Add pepper to the mixture.
  14. Cover and simmer for 10 to 15 minutes.
  15. Serve with lettuce “cups”.

suggested side dishes:

  • Rice
  • Egg rolls

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