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Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

 


INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 1 pound ground chicken
  • 1 tablespoon minced garlic
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (optional)
  • 1 (8-ounce) can water chestnuts, drained and chopped
  • ½ cup matchstick carrots
  • ½ cup green onions, diced
  • 1 tablespoon minced fresh ginger
  • 1 head butter or Bibb lettuce, leaves separated

INSTRUCTIONS:

  1. Heat the oil in a large skillet over medium heat. Add the ground chicken and cook until browned, breaking it up as you cook.

  2. Add the garlic and cook for 1 minute more.

  3. Stir in the hoisin sauce, soy sauce, rice vinegar, sriracha (if using), water chestnuts, carrots, green onions, and ginger. Cook for 2 minutes, then remove from heat.

  4. Serve the chicken mixture in lettuce leaves, garnished with additional green onions or cilantro if desired.


TIPS:

  • For a healthier option, use ground turkey instead of chicken.

  • To make the wraps gluten-free, use tamari or coconut aminos instead of soy sauce.

  • Add a bit of crunch to your wraps by including chopped peanuts or cashews.

  • If you like a spicier kick, increase the amount of sriracha or add a pinch of red pepper flakes.

Enjoy! 😋😋

EASY CHICKEN LETTUCE WRAPS RECIPE

 


INGREDIENTS:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 head broccoli, cut into florets
  • 1 bell pepper, cut into strips
  • 1/2 cup snow peas
  • 1/4 cup soy sauce
  • 1/4 cup chicken broth
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper

INSTRUCTIONS:

  1. In a medium bowl, combine the chicken, cornstarch, soy sauce, and black pepper. Toss to coat.
  2. Heat the olive oil in a large skillet or wok over high heat.
  3. Add the chicken and cook, stirring constantly, until browned.
  4. Remove the chicken from the skillet and set aside.
  5. Add the onion and garlic to the skillet and cook, stirring often, until softened.
  6. Add the broccoli, bell pepper, and snow peas to the skillet and cook, stirring often, until tender.
  7. In a small bowl, whisk together the soy sauce, chicken broth, rice vinegar, sesame oil, and black pepper.
  8. Add the sauce to the skillet and cook, stirring constantly, until thickened.
  9. Return the chicken to the skillet and cook until heated through.
  10. Serve immediately over rice or noodles.


TIPS:

  • For a spicier stir-fry, add a pinch of red pepper flakes to the sauce.
  • You can also add other vegetables to the stir-fry, such as carrots, mushrooms, or zucchini.
  • If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
  • Serve with a side of steamed rice or noodles.
Enjoy! 😋😋

CHICKEN & VEGGIE STIR-FRY RECIPE

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