This recipe is courtesy my best friend Koren who, fortunate for me…LOVES to cook! So, not only do I get to receive fun new recipes to try for myself and all my readers but she is such a doll she provides the pictures too! Now that is a good friend!
Chicken Cabbage (or Lettuce) Wraps
- 1 lb ground chicken breast
- 1 onion, chopped
- 2 tbsp garlic, minced
- 1 tbsp low sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tsp fresh ginger, minced
- 1 tbsp rice wine vinegar (sub red wine vinegar)
- 2 tsp Asian chili pepper sauce
- 1 8oz can sliced water chestnuts, drained and finely chopped
- 2 tsp sesame oil
- green onion, chopped
- cabbage leaves (or lettuce leaves)
- bamboo shoots
- shredded carrots
Rinse your cabbage leaves (or lettuce)keeping them whole and set aside to dry.
In a large skillet cook your ground chicken over medium heat, stirring often and breaking apart the meat. Add your chopped onion, garlic, soy sauce, hoisin sauce, minced ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts, shredded carrots, bamboo shoots and green onions. Cook for about two minutes or until the onions begin to wilt.
Stir in sesame oil. Arrange your cabbage or lettuce leaves on plates and fill with your chicken mixture. Alternatively you can also shred your cabbage and top with your chicken mixture to make a Chicken Cabbage Salad! Enjoy