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Winner Winner Chicken Dinner: Chicken Lettuce Wraps

Over the weekend, we met Paul and Whit for lunch at Pei Wei for a really nice afternoon of catching up.  I got inspired to try out making our own version of their lettuce wraps at home this week!  I started with a recipe that I googled and ended up with something a little different, but we loved it!  It was my first time using Tofu and it was quite yummy.  I'm just not sure what to do with the left overs - any suggestions?

The ingredients look a bit intimidating - but this was actually a really fast meal to throw together and overall, fairly healthy!

2 Chicken breasts - diced
7-8 Crimini mushrooms - diced
1 can of water chestnuts - diced
1 tablespoon of oil
3 cloves garlic pressed
4 tablespoons of diced green scallions
1/4 cup chopped cilantro
1/2 cup diced tofu


Heat large with oil.  Add garlic for 5-10 seconds .  Add minced chicken and sear, then add mushrooms and water chestnuts.  Add 2/3 of sauce (see below), stir and incorporate. Add green scallions, cilantro and tofu.

1 teaspoon of sesame seeds
1/4 cup of soy sauce
1/4 cup of oyster sauce
1/4 cup hoisin sauce
1/2 tsp of cayane pepper (if you like it hot) - I also added some siracha
1/4 cup of cooking rice wine
T of sugar
Grated ginger to taste

Heat mixture at a low boil for about 5 mins.
Serve chicken mixture over iceberg lettuce and enjoy! 

I also served some edemame on the side and some miso soup to round out the meal.  It was very tasty!


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