Asian Chicken Lettuce Wrap

I love cha gio, commonly known as vietnamese eggrolls. I love the combined delight of meat, shredded carrots, radish, peanuts, fried eggroll, and sweet-salty sauce, all wrapped in lettuce leaf. So easy for me to devour 3 or 4 of them in one sitting but that is an easy 500-600 calories. And that’s definitely not good! Not when I have a cute black dress waiting to be paraded at our company’s Christmas party this year. I have the complete accessories to bring the dress to a whole new level…the peep-toe heels, the beaded clutch, the silver hoop earrings and the works. It’s a just a matter of me fitting into it without the unsightly bumps and bulges. That’s why for the last two weeks, I’ve been steadfastly clinging to a diet. So far I’ve been good in coming up with little tricks to stay on my regimen and still be able to enjoy the same textures and tastes of my favorites. Here is an asian chicken lettuce bowl recipe that I prepared to enjoy tonight and the leftover to pack for lunch at work tomorrow. I am adapting some of cha gio’s ingredients such as carrots, radish and peanuts, resulting to one filling lunch!

Makes 4 Servings

1 lb ground chicken
2 tbsp sesame oil
1 head garlic, minced
1/4 cup soy sauce
1/2 cup pineapple juice
1/2 cup carrots, shredded or sliced into fine strips
1/4 cup peanuts, coarsely ground
1/2 cup daikon (japanese radish), shredded or sliced to fine strips
butterleaf lettuce
salt and pepper

In a mixing bowl, mix sesame oil, soy sauce, pineapple juice and garlic. Pour into chicken breasts. Marinate for around 30 minutes.

Drain chicken, reserving marinade.

Heat around 2 tbsps of vegetable oil. Add chicken and saute until chicken is golden brown.
Add marinade. Simmer in low heat until chicken is cooked and slightly glazed, and sauce is reduced. Stir regularly. Remove from heat and cool completely.

Spoon chicken mixture onto lettuce leaves. Top with carrots, radish and peanuts. Roll and enjoy!

TIPS:
1) Toppings may also include shredded zucchini, fried wonton strips, almond slivers, or fried vermicelli strands.
2) Try salmon pieces in place of chicken.

 

Recipes with an Asian Flair in The CookMobile Archive

Chicken Teriyaki

 

 

 

Khow Pad Moo (Thai Pork Fried Rice)