Beth’s Chicken Lettuce Wraps (REAL-TIME RECIPE!)

Beth’s Chicken Lettuce Wraps (REAL-TIME RECIPE!)

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    Beth’s Chicken Lettuce Wraps (REAL-TIME RECIPE!)

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    BETH’S QUICK & EASY CHICKEN LETTUCE WRAPS
    Serves 2-3

    INGREDIENTS
    1 lb (450 g) of ground chicken
    1 cup (150 g) of mushrooms, diced
    1 tbsp (15 ml) unflavored oil (grapeseed oil, canola oil)
    2 garlic cloves, minced
    2 tsp ginger, minced
    6 tbsp (90 ml) soy sauce
    6 tbsp (90 ml) rice wine vinegar
    2 tbsp (30 ml) sweet chili paste
    a sprinkle of red pepper flakes
    ½ tsp (2.5 ml) spicy Chinese mustard (or Dijon Mustard)
    1 cup (150 g) water chestnuts, diced
    2 scallions, diced
    1 head iceberg lettuce or Butterleaf Lettuce

    METHOD:
    Heat the unflavored oil in a pan and sauté mushrooms until they release their juices. Add chicken, sautee until cooked through.

    Meanwhile you can mix up the sauce. Add garlic, ginger, soy, rice wine vinegar, sweet chili paste, red pepper flakes, spicy mustard.

    Pour sauce over the chicken mixture and keep warm on low heat. Meanwhile roughly chop the water chestnuts, and scallions and add to the pan. Toss all until combined.

    Scoop chicken mixture into lettuce leaf cups and serve immediately. Yum dinner is ready! Enjoy!

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    Paul

    Owner of Recipe Flow

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