Monday, August 20, 2012

food (food) | chicken lettuce wraps

Even though I continue to crave chocolate chip muffins for breakfast and pasta for dinner, I'm slowly trying to get myself back into eating healthy again.  After 9+ months of using my "I'm pregnant" get out of jail free card, I'm serious about getting my ass back in pre-pregnancy shape.  Since I can't work out yet, it all starts with how I'm eating.  This recipe isn't a new one, but one of my faves that I overplayed a few years ago so it's been awhile since I made it.  It's just as good as I remembered and is super easy to make.


Here's what you'll need:
  • 1.5 lbs of ground chicken breast
  • 1 tablespoon of fresh ground ginger
  • 2 tablespoons of fresh chopped garlic
  • 1 can of bamboo shoots chopped
  • 3 chopped green onion stalks
  • 1 chopped yellow onion
  • 1/4 cup of Oyster sauce
  • 1/2 cup of Hoisin sauce
  • 1 teaspoon of salt
  • 12 lettuce cups or romaine lettuce leaves
  • 2 tablespoons of vegetable oil
  • In a large pan heat vegetable oil and add yellow onion, ginger, garlic and salt.  Saute for 2 minutes before onions become translucent.
  • Add ground chicken to onion mixture and brown meat.
  • Add Hoisin and Oyster sauce to meat until evenly coated.  Let simmer for 5 minutes.
  • Add green onions and bamboo shoots.  Cook for an additional 5 minutes.
  • Serve in lettuce cups.




If you're like me and enjoy your food on the spicier side, you can serve these with hot Chinese mustard or Sriracha hot sauce.  Enjoy!


ruthy ann said... me some lettuce wraps!!

'Stina D. said...

Looks yummy!! So simple & easy! I gotta try this!!

Johanna said...

I was just thinking about these the other day. Yum!

Mia said...


xx m

trishie said...

YUM! I love this, though I normally have it with a pork filling.

PS: I'm hosting a giveaway at my blog today for Sedwick Studios, hope you enter!

kimmie said...

Mmm.. that sounds really good. I'll have to bookmark this recipe! :)

erin♥ said...

Brett and I are addicted to these! We make it like once a week! :) Thanks for the recipe, Tabitha! ♥