Today's Tasty Thursday recipe is brought to us by Becca Robinson. Thanks Becca for sending this in!
Chicken lettuce wraps
24 oz. ground chicken (I use chicken breasts and grind it in my food processor)
4 tbsp soy sauce
1 tbsp. hoisin sauce
1/2 tbsp. oyster sauce
1/2 tbsp. agave nectar (or sugar)
2 tsp. ground fresh ginger
1/2 c. shitake mushrooms (or button mushrooms)
1 small can water chestnuts-finely chopped
1 tbsp. coconut oil (or veg. oil)
6 cloves garlic-minced or crushed
Lettuce leaves (can use iceberg, bibb, romaine, etc.)
Rehydrate shitake mushrooms, if needed. Then chop them up.
Put ground chicken in a bowl. Add chopped water chestnuts and
mushrooms. Then add the soy sauce, hoisin sauce, oyster sauce, agave and
ginger. Stir to combine all ingredients
Heat coconut oil in a saute pan over medium/high heat. Add crushed
garlic and stir for about 10 seconds. Then add the chicken mixture to
the pan. Cook until the chicken is cooked through, breaking it up as it
cooks.
Serve in lettuce leaves. You can drizzle some extra soy
sauce on top or mix some soy sauce with some hoisin sauce or we just
use Yoshida's Original Gourmet Sweet and Savory sauce (get it at Costco)
to put on top.
Enjoy.
Makes about 8-10 wraps.
1 comment:
Yummy, yum, yum! I would try this just for the Yoshida's sauce alone. I LOVE that stuff! Plus, I didn't know you could have ground chicken.
Post a Comment