Shiitake and Chicken Lettuce Wraps
Courtesy of Mushroom Council
Servings: 6
Prep Time: 5 Min.
Cook Time: 15 Min.
Prep Time: 5 Min.
Cook Time: 15 Min.
What you need:
* 2 tsp. toasted sesame oil, divided
* 1 tsp. olive oil
* 8 oz. shiitake or Portabella mushrooms, thinly sliced
* 1 boneless, skinless chicken breast, pounded to 1/2-in. thickness and thinly sliced
* 1 tsp. chili garlic sauce
* 1 small red bell pepper, thinly sliced
* 1 c. bean sprouts, rinsed
* 1/4 c. diagonally sliced green onions
* 1 Tbsp. soy sauce
* 1 Tbsp. hoisin sauce
* 1 Tbsp. grated fresh ginger
* 1 fresh plum, diced (optional)
* 1 head romaine, Boston or Bibb lettuce
* 1 tsp. olive oil
* 8 oz. shiitake or Portabella mushrooms, thinly sliced
* 1 boneless, skinless chicken breast, pounded to 1/2-in. thickness and thinly sliced
* 1 tsp. chili garlic sauce
* 1 small red bell pepper, thinly sliced
* 1 c. bean sprouts, rinsed
* 1/4 c. diagonally sliced green onions
* 1 Tbsp. soy sauce
* 1 Tbsp. hoisin sauce
* 1 Tbsp. grated fresh ginger
* 1 fresh plum, diced (optional)
* 1 head romaine, Boston or Bibb lettuce
What to do:
1. Heat a large sauté pan over medium high heat. Add 1 tsp. sesame oil and olive oil. Add a single layer of mushrooms and cook, without stirring, for 3 min., until they begin to soften. Portabellas will take a little longer than shiitakes.
2. In a cup, mix 1/4 c. water and chili garlic sauce and pour into pan, then add chicken. Cover and cook 5 min., then remove the lid, stir and cook another 3 min., or until chicken is cooked through. Add bell pepper, bean sprouts and onion and stir to heat through, about 2 min.
3. In a cup, mix soy sauce, remaining 1 tsp. sesame oil, hoisin sauce, ginger, diced plum (if desired) and 2 Tbsp. water. Add to skillet and bring to a boil. Spoon into lettuce cups, then roll. Serve immediately.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
2. In a cup, mix 1/4 c. water and chili garlic sauce and pour into pan, then add chicken. Cover and cook 5 min., then remove the lid, stir and cook another 3 min., or until chicken is cooked through. Add bell pepper, bean sprouts and onion and stir to heat through, about 2 min.
3. In a cup, mix soy sauce, remaining 1 tsp. sesame oil, hoisin sauce, ginger, diced plum (if desired) and 2 Tbsp. water. Add to skillet and bring to a boil. Spoon into lettuce cups, then roll. Serve immediately.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
Nutritional information:
Calories: 120; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 25mg; Total Carbs: 9g; Fiber: 2g; Protein: 13g; Sodium: 590mg;