RECIPE
13 INGREDIENTS16 STEPS30MIN

Chicken Lettuce Wraps

5.0
2 Ratings
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Serving this yummy, no-mayo-required take on chicken salad in hearty greens saves you carbs and adds valuable nutrients like bone-building vitamin K. The tangy Asian flavors are a fresh way to dress up poultry.

30MIN

Total Cooking Time

13

Ingredients
Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
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Ingredients
US / METRIC
Servings:
2
Serves 2
1/2 cup
Water Chestnuts
1
Red Fresno Chili Pepper
2
Scallions
1 Tbsp
Tamari Soy Sauce
1/4 cup
1/2 tsp
Black Sesame Seeds
4
Butter Lettuce
1 pckg
Chicken Base
2 Tbsp
Rice Vinegar
2 cloves
1
Sweet Onion
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Directions

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Step 1
In a small saucepot over medium-high heat, bring 3/4 cup of water and Brown Rice (1/4 cup) to a boil.
Step 2
Reduce heat to medium, cover and simmer hard for 15 minutes until all water has been absorbed or rice is cooked.
Step 3
Remove from heat and fluff rice with a fork. Cover and keep warm.
Step 4
Peel the Sweet Onion (1) but dice only half of it. Chop Garlic (2 cloves) . Peel and mince Fresh Ginger (1 Tbsp) . Set aside.
Step 5
Slice the Red Fresno Chili Pepper (1) in half and remove the stem and seeds and discard. Chop the chili into 1/4 inch pieces. Slice green part of the Scallions (2) into 1/4 inch thin slices. Set aside.
Step 6
Using a colander, strain the Water Chestnuts (1/2 cup) and slice only half into quarters. In a small bowl, mix together 1 cup of water and Chicken Base (1 pckg) .
Step 7
Heat a large saute pan over medium-high heat and add 1 tablespoon of olive oil. Season the Chicken Thighs (2) with 1/4 teaspoon each of salt and pepper. When the oil is hot, add the chicken and sear for 4 to 5 minutes on each side or until cooked through.
Step 8
Once cooled, dice the chicken into 1/2 inch pieces and set aside.
Step 9
In the same saute pan over medium-high heat, add onions and saute for 3 minutes.
Step 10
Add the garlic cloves, fresh ginger and fresno chile. Saute for 1 minute.
Step 11
Add the quartered water chestnuts and cook an additional minute.
Step 12
Add diced chicken, 2 tablespoons of chicken broth, Tamari Soy Sauce (1 Tbsp) , Rice Vinegar (2 Tbsp) , and 1/4 teaspoon pepper. Add rice and cook for 3 minutes.
Step 13
Remove from heat and fold in green onion.
Step 14
Place two Butter Lettuce (4) leaves on each plate and divide chicken and rice mixture equally among them.
Step 15
Garnish with only half of the Black Sesame Seeds (1/2 tsp) .
Step 16
Enjoy!

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