Friday, January 12, 2007

Ginger Soy Chic Lettuce Wraps

As with any of these recipes, how much chicken you decide to cook up depends on how many people you’re cooking for and if you want seconds and/or leftovers. Since we only need a chicken per person, but I want some for leftovers, I’ll be making 4. So adjust according to your needs, as always.


  • 4 chicken breasts, cut into thin strips
  • S&P
  • olive oil
  • ginger, minced (you can use powdered/fresh; I happen to have pickled ginger on hand, so I’m going to give that a whirl)
  • garlic clove, minced
  • crushed red pepper flakes, to taste
  • 6 scallions/green onions, julienned- 2 in.
  • 1 can water chestnuts, drained and minced
  • 1 can bamboo shoots, drained and minced (opt.)
  • 2 oz. raw peanuts, toasted (opt.)
  • 1 carrot, minced
  • 8 shiitake mushrooms, prepared and minced (plain mushrooms are fine, just sauté them up and then mince)
  • about ¼ c. soy sauce (a little less)
  • 1-2 T. honey- depending on how sweet you want it
  • Lettuce
  • little crispy rice noodles (opt.)

1. Heat a large skillet over high heat. Add a little oil to start off with, then add water when needed- a tbsp. at a time.
2. Add chicken and season with salt and pepper (lots of pepper for extra spice).
3. Add garlic, ginger and red pepper flakes (the latter two according to taste); cook for a couple of minutes.
4. Add scallions and cook for another minute.
5. Add soy sauce and honey to form a sauce and glaze the chicken.
6. Remove from heat.
7. Serve wrapped in lettuce, or on top of shredded lettuce.

PS- Another variation of this would be to follow the Oriental Chicken recipe, which is a crock pot meal and a less spicy variation. Serve it as you would here; wrapped in lettuce.



Summers Camp said...

If you remember this at its first post, you'll notice that I added some ingredients (crunchy ones!). So enjoy the new and improved version!

The Writ Wit said...

I used the leftover filling as a salad topping. It was awesome.