Recipe from: Laura Watson
I'm always looking for healthy meals for my family. O. My. Goodness. YUMMEERS!! These beautiful babies are sooo incredibly addicting and so delicious!!!!!! I made these last night for dinner and oh how Stuart loved them! (yah! Stu likes a healthy meal!) To make the prep work go quick, use a Nicer Dicer to dice the veggies . Esp. on the cabbage, the smaller the better. Serve with fried rice. Try drizzling the sauce instead of dipping. I found it works better that way. Enjoy!! Can be done as a freezer meal.
2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken*
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp hot sauce
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce (dont chop)
*To prepare your own ground chicken, put boneless skinless chicken breasts in blender & pulse til shredded
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar (dont substitute on this)
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Cook your chicken til done. Shred in blender. In another pan, heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often. Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine. To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves, drizzle sauce and roll like a burrito.Yield: about 5 C chicken mixture.
Makes 14-16 lettuce wraps
I'm always looking for healthy meals for my family. O. My. Goodness. YUMMEERS!! These beautiful babies are sooo incredibly addicting and so delicious!!!!!! I made these last night for dinner and oh how Stuart loved them! (yah! Stu likes a healthy meal!) To make the prep work go quick, use a Nicer Dicer to dice the veggies . Esp. on the cabbage, the smaller the better. Serve with fried rice. Try drizzling the sauce instead of dipping. I found it works better that way. Enjoy!! Can be done as a freezer meal.
2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken*
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp hot sauce
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce (dont chop)
*To prepare your own ground chicken, put boneless skinless chicken breasts in blender & pulse til shredded
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar (dont substitute on this)
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Cook your chicken til done. Shred in blender. In another pan, heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often. Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste. Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine. To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) Place chicken mixture in the leaves, drizzle sauce and roll like a burrito.Yield: about 5 C chicken mixture.
Makes 14-16 lettuce wraps
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