Asian Chicken Lettuce Wraps

Whenever I go to PF Chang's, I have to order those Chicken Lettuce Wraps. What I didn't know is how easy they are to make! The key to cutting the chicken very thin is to keep them partially frozen when slicing. Also, I marinated the chicken overnight. You could probably marinate them for 2 hours, but it's a great prep ahead dinner. Cooking takes about 5 minutes, so dinner will be on the table in a hurry. I eat them without a side, but you could always make some brown rice to go with it. A totally filling meal if you're watching calories.

Asian Chicken Lettuce Wraps
Serves 4

1 1/3 lb. boneless, skinless chicken breasts, partially frozen
1/4 cup soy sauce
1 Tbsp. brown sugar
2 tsp. toasted sesame oil
1/2 cup chopped scallions
1 tsp. minced garlic
1 tsp. grated ginger root
1 tsp. honey
1 head Boston lettuce

Trim chicken of any excess fat. Slice the chicken into paper-thin slices. Place in a ziplock bag.

In a medium bowl, combine soy sauce, brown sugar, sesame oil, scallions, garlic, ginger root, and honey. Use a whisk to mix thoroughly. Add marinade to chicken in bag. Chill for 2 hours or overnight.

Spray a large skillet with nonstick cooking spray. Heat skillet over medium heat; add the chicken. Discard remaining marinade. Cook until cooked through and no longer pink, about 5 minutes.

Separate lettuce leaves and wash thoroughly, pat dry. Spoon chicken mixture into lettuce leaves and eat taco style.

(1 cup of chicken = 5 pt. plus)


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