Last night Ari made chicken lettuce wraps and even though its been a while since my last visit to P F Changs I think that hers were just as delicious. These are gluten free, low fat, low carb and make a healthy and light nutritious meal….. I am also sharing Ari’s photo recipe.
You will need :
250g ground chicken
1 tsp vegetable oil
1 cloves garlic, finely chopped
1 tbsp Sesame oil
1/2 small onion, chopped
1 tbsp soy sauce
1 tbsp fish sauce
Squeeze of a fresh lime
1/4 tsp red chili flakes, but adjust this according to your liking
1 teaspoon fresh ginger, grated or minced
100g fresh mushrooms, chopped (dried okay if soaked for 30 mins)
1 tablespoon fresh cilantro
1/2 head iceberg lettuce, leaves separated
2 portions fried rice noodles, prepare according to instructions on packet
4 tbsp crushed roasted peanuts
This recipe serves 4 persons, depending on appetites….
In a large pan or wok, cook the chicken in the vegetable oil until it is no longer pink. Add the chili flakes.
Remove from the pan and leave to drain in a colander. This will get rid of unnecessary fat and liquids to give the wrap a good texture.
Quickly cook the onions and mushrooms on high heat in the wok, add the ginger and garlic and cook for about 3 minutes stirring all the time. Add the soy sauce, fish sauce and sesame oil.
Mix with the chicken, add a squeeze of lime juice and the fresh cilantro.
Spoon onto lettuce leaves; top with some noodles. Everyone can assemble their own. Sprinkle with roasted crushed peanuts. If desired dip into soy sauce with a few drops of sesame oil.
I am sharing a photo recipe, remember you can adjust quantities according to your taste….
Crispy lettuce leaves