Serve these healthy palette pleasing parcels for any occasion. Crisp Boston lettuce, lean ground chicken, crunchy water chestnuts and shitake mushrooms stir fried together in a delightful Asian sauce and topped with bright crunchy vegetables.
|2||heads Boston lettuce|
|1 tbsp||(15 mL) Vegetable oil|
|1||Package Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Fresh grated ginger|
|1 cup||(250 mL) Chopped shitake mushrooms|
|.5 cup||(125 mL) Chopped water chestnuts|
|1 tbsp||(15 ml) Hoisin|
|2 tbsp||(30 mL) Soy sauce|
|1 tsp||(5 mL) Chili garlic sauce|
|2 tsp||(30 mL) Rice vinegar|
|.5 tsp||(2 mL) Sugar|
|3||Green onions, thinly sliced|
|1||Carrot, cut into matchsticks|
|.5||Red pepper, cut into matchsticks|
|Chopped cashews or peanuts|
|Crispy fried shallots, optional|
WASH lettuce in cold water, gently pulling leaves apart. Gently spin dry in a salad spinner and sort through leaves reserving any larger leaves for another use and the small ones for filling. Refrigerate until ready to use.
HEAT oil in a large skillet over medium-high. Add chicken and cook, breaking meat apart with the back of a wooden spoon, until nicely browned. Add garlic, ginger and mushrooms. Cook 2-3 minutes. Stir in water chestnuts, hoisin, soy sauce, chili garlic sauce, rice vinegar and sugar. Cook until all moisture has evaporated, about 2 minutes. Remove from heat and allow to cool completely.
ARRANGE lettuce leaves on a serving platter. Divide chicken mixture between lettuce leaves and top with green onion, carrot, red pepper, nuts and crispy fried shallots.
Crispy fried shallots are available, ready prepared at your local Asian or Indian grocery store.
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