Shiitake and Chicken Lettuce Wraps
Courtesy of Mushroom Council 6 Servings • 5 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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
Nutrition:
Calories: 120; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 25mg; Total Carbs: 9g; Fiber: 2g; Protein: 13g; Sodium: 590mg;