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RECIPE
20 INGREDIENTS 11 STEPS 30min

Chicken Lettuce Wraps

4.6
5 Ratings
Filled with chicken, mushrooms, water chestnuts and carrots, these lettuce wraps are both healthy and yummy.
Chicken Lettuce Wraps Recipe | SideChef
Filled with chicken, mushrooms, water chestnuts and carrots, these lettuce wraps are both healthy and yummy.
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
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Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
30min
Total Time
$5.31
Cost Per Serving

Ingredients

Servings
2
US / METRIC
as needed
Canola Oil
2 oz
Rice Noodles
1 cup
Water Chestnuts , diced
8
Shiitake Mushrooms , diced
1 bunch
Scallions , sliced
3 scallions per 2 servings
2 1/2 cloves
Garlic , minced
1/4 cup
Rice Vinegar
2 1/2 Tbsp
Sesame Oil
1 Tbsp
Chinese Hot Mustard
3 Tbsp
Brown Sugar
1 head
Iceberg Lettuce
1 tsp
Crushed Red Pepper Flakes
1 Tbsp
3 Tbsp
Worcestershire Sauce
to taste
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
797
FAT
36.2 g
PROTEIN
45.3 g
CARBS
73.5 g

Cooking Instructions

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Step 1
In a cast iron or heavy-bottom pan, add approximately an 1/4 inch of oil and heat to 350 degrees F (180 degrees C). Once hot, gently drop a handful of the Rice Noodles (2 oz) , pulled apart, into the oil. Quickly flip them once they have puffed - it will only take seconds for them to cook.
Step 2
Remove the rice sticks and allow them to drain on a paper towel. Continue cooking the remaining rice sticks in this fashion.
Step 3
In a large pan over medium-high heat, add 1 tablespoon of Canola Oil (as needed) . Add the Ground Chicken (1 lb) and sauté until cooked through.
Step 4
Season with Salt (to taste) and Ground Black Pepper (to taste) . Remove the chicken and set aside to rest. Keep remaining oil in the pan.
Step 5
To prepare the stir-fry sauce, mix Low-Sodium Soy Sauce (1/4 cup) , Rice Vinegar (2 Tbsp) , Sesame Oil (1 Tbsp) , Brown Sugar (3 Tbsp) , Chinese Hot Mustard (1 Tbsp) and Corn Starch (1 tsp) in a medium bowl.
Step 6
Stir until the ingredients are incorporated and set aside.
Step 7
Reheat the pan you used to cook the chicken, adding more oil if needed. Add the Garlic (1 clove) Scallions (1 bunch) , Water Chestnuts (1 cup) , and Shiitake Mushrooms (8) . Sauté about 3 minutes or until warmed through.
Step 8
Add the stir fry sauce to the pan and sauté for several more minutes.
Step 9
To prepare the dipping sauce, combine Low-Sodium Soy Sauce (1/4 cup) , Rice Vinegar (2 Tbsp) , Sesame Oil (1 1/2 Tbsp) , and Granulated Sugar (1 1/2 Tbsp) in a heavy saucepan and heat over medium-high heat until the sugar dissolves (do not let it boil).
Step 10
Remove the pan from heat and add Crushed Red Pepper Flakes (1 tsp) . Let cool for 5 to 10 minutes. Once cool, add minced Garlic (1 1/2 cloves) , Worcestershire Sauce (3 Tbsp) , and Fresh Ginger (1 Tbsp) .
Step 11
Gently pull off the leaves of the Iceberg Lettuce (1 head) and serve with the chicken, crispy rice sticks, dipping sauce, and extra Chinese hot mustard. Enjoy!

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5 Ratings
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Nutrition Per Serving
Calories
797
% Daily Value*
Fat
36.2 g
46%
Saturated Fat
7.8 g
39%
Trans Fat
0.1 g
--
Cholesterol
195.0 mg
65%
Carbohydrates
73.5 g
27%
Fiber
2.4 g
9%
Sugars
33.2 g
--
Protein
45.3 g
91%
Sodium
2806.9 mg
122%
Vitamin D
--
--
Calcium
84.7 mg
7%
Iron
7.4 mg
41%
Potassium
1653.0 mg
35%
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