Chicken Lettuce Wraps
Serves: 4 people (2 wraps per person
2 - 6oz Chicken Breasts (Boneless & Skinless) finely diced
1 C. Small Broccoli Florets
4 oz Shredded Carrots
1 Red Bell Pepper small diced
2 C. Shredded Cabbage
1/2 C. Green Onion (use the green and white parts of the onion)
1 Small Can of Water Chestnuts - chopped
1/4 C. Sliced Celery
1/4 C. Sesame Oil
1/2 C. Korean BBQ Marinade
2 heads of Romaine Lettuce Hearts
Optional Garnish: Chinese Rice Noodle or Cripsy Chow Mein Noodles; Sesame Seeds
Preheat wok or large sauté pan for 2 minutes on medium high heat. Add sesame oil, broccoli, carrots, cabbage, and celery and cook for 1 minute. Add red bell pepper along with the chicken and cook an additional 2-3 minutes. Stir in Korean Marinade and cook an additional 2 minutes, until sauce starts to reduce. Turn off heat and add water chestnuts and green onions. Remove from heat and let stand for about 8 minutes.
Evenly fill lettuce leaves with generous portion of mixture. Sprinkle sesame seeds and optional garnish.
Optional Chinese Rice Noodles:
Heat vegetable or canola oil in a shallow pan to 425 degrees. Break noodles and place in oil. Noodles will puff very quickly. Turn over once and remove from oil. Top on lettuce wraps and enjoy!!