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The Fort Bend Fork 07/16/14

With the heat of summer squelching our appetites or the beckoning call to keep it light and healthy, here is a quick and easy recipe for your favorite lettuce wraps.

Crispy chicken lettuce wraps

• 2 Tbsp. canola oil
• 1 lb. boneless, skinless chicken thighs cut into ½-inch pieces
• 8 oz. crimini mushrooms, chopped
• 1 red bell pepper, seeded and chopped
• 3 green onions, chopped
• 2 cloves garlic, minced
• ½ tsp. Chinese five-spice powder
• ¼ tsp. red pepper flakes
• 1 (8 oz.) can chopped water chestnuts, drained
• ¼ cup chicken broth
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. hoisin sauce
• 1 head Boston lettuce, separated into 16 leaves
• ½ cup crispy rice noodles
• Duck sauce

Heat oil in a large skillet over med-high heat.  Add chicken and stir-fry for 6 minutes; remove to plate.

Add mushrooms, red bell pepper, green onions, garlic, five-spice powder, and red pepper flakes.  Stir-fry for 3 minutes or until mushrooms and peppers are tender.  Stir in water chestnuts, broth, soy sauce and hoisin sauce.  Bring to a simmer.  Add chicken and cook for 3 minutes, stirring occasionally.

Spoon chicken mixture into lettuce leaves and sprinkle some rice noodles on top.  Serve with duck sauce for dipping.

If you have a favorite recipe you would like to share, please submit to denise@fortbendstar.com for consideration.

Short URL: http://www.fortbendstar.com/?p=41598

Posted by on Jul 16 2014. Filed under Fort Bend Fork. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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