Easy Asian chicken lettuce wraps!
Here comes a two thumbs up recipe!
I didn’t quite know what to expect for this chicken lettuce wrap dish, because I only just found this recipe from a Korean coobook I bought about a month ago. What is more, I didn’t have the right amount of ingredients as it stated, so I had to change a lot of it. Lucky I have a good imagination! I just guessed what I could add more of by looking at its colour. 🙂
When I had the first bite of the chicken lettuce wraps, it was a full of surprise. It was really delicious. Of course, the fact that we were so hungry helped us appreciate the food even more, yet there was something special about it.
It tasted slightly salty yet the occasional walnuts added a savory taste and crunchy texture. I added too much chicken breast compared to the other ingredients, so the rarely spotted shrimps were a nice surprise too.
Anyway, hope you try this soon!
P.S. If you like this recipe, you might also like my braised chicken recipe!
Ingredients for Asian Chicken Lettuce Wraps (Serves 4)
Main
- 800g chicken breast or thigh fillets, diced
- 100g shrimps, peeled (can be omitted. if so add more chicken)
- 2 green chilies, seeded and thinly sliced
- 2 red chilies, seeded and thinly sliced
- 1/2 onion, diced
- Iceberg lettuce,
- 2 Tbsp walnuts
- Some olive oil
Sauce (mix these well in a bowl)
- 3 Tbsp soy sauce
- 4 Tbsp rice wine
- 1 Tbsp oyster sauce
- 5 Tbsp grated apple
- 1 1/2 Tbsp minced garlic
- 1 Tbsp potato starch or corn starch
- 1 tsp ginger powder
How to Make Asian Chicken Lettuce Wraps
- Separate the iceberg lettuce, rinse the leaves in cold water, and cut them into a size easy to use as a wrap.
- Combine the chicken and shrimps in a bowl, add the sauce and marinade them for 15 minutes.
- Pre heat a wok, and add some oil. Add the marinade meat and stir it well until 90% of it cooks.
- Add the chilies, onion and walnuts stir them well.
- Once all is cooked, serve a large spoonful of the meat on a lettuce leaf.
- Wrap it and dig in.
Asian Chicken Lettuce Wraps
Ingredients
MAIN
- 800 g chicken breast or thigh fillets, diced
- 100 g shrimps , peeled (can be omitted. if so add more chicken)
- 2 green chilies , seeded and thinly sliced
- 2 red chilies , seeded and thinly sliced
- 1/2 onion
- Iceberg lettuce
- 2 Tbsp walnuts
- Some olive oil
Instructions
- Separate the iceberg lettuce, rinse the leaves in cold water, and cut them into a size easy to use as a wrap.
- Combine the chicken and shrimps in a bowl, add the sauce and marinade them for 15 minutes.
- Pre heat a wok, and add some oil. Add the marinade meat and stir it well until 90% of it cooks.
- Add the chilies, onion and walnuts stir them well.
- Once all is cooked, serve a large spoonful of the meat on a lettuce leaf.
- Wrap it and dig in.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
