Sesame-chicken lettuce wraps

Chatelaine 0

( 52 ratings )

Preparation time:
10 minutes
Cooking time:
5 minutes
Makes:
4 Servings
Jodi Pudge


 
Jodi Pudge

Ingredients

  • 1/2 tsp dark sesame oil
  • 1/2 500 g pkg ground chicken
  • 1 1/2 cups sliced medium shiitake mushrooms (lightly packed)
  • 227 mL can water chestnuts, drained and diced
  • 1/2 cup low sodium chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp granulated sugar
  • 1 tbsp cornstarch
  • large carrot, coarsely grated
  • green onions, thinly sliced
  • large leaves Boston lettuce

Instructions

  • Heat a large frying pan over medium-high. Add oil, then chicken. Stir often with a fork to keep meat crumbly, cooking until meat is no longer pink, 2 to 3 min. Add mushrooms and water chestnuts. Cook, stirring often, for 2 min.
  • Stir broth with soy, sugar and cornstarch in a medium bowl until cornstarch dissolves. Add to chicken mixture. Cook until sauce is slightly thickened, about 2 min. Remove from heat. Stir in carrot and green onions. Season with pepper. Scoop a heaping 1/3 cup of filling onto each lettuce leaf. Serve with hot chili sauce if desired.

Serving Tip:

No lettuce? Roll filling into a whole-wheat tortilla, or serve over rice.

Nutrition (per Serving)

calories
164 
protein
14 g
carbohydrates
15 g
fat
g
fibre
g
sodium
585 mg

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