Thursday, January 6, 2011

Asian Bistro Chicken Wraps

If you indulged as much as I did at over the holidays, you will more than likely be looking for something nice and light.  I’ve been working on updating and testing new healthy options for the new year.  January is a great time to start fresh and forget old habits.

I have been looking forward to tonight’s dinner:  Asian Bistro Chicken Wraps.  These are a take on PF Changs lettuce wraps.  I’ve seen many versions of this, but I wanted something that didn’t use all that sugar.  I made some substitutions to suit our palate.  Instead of white sugar, I used local honey.  In place of ground chicken, I used regular chicken cutlets and used my food processor to do my chopping and shredding.   This recipe also calls for mushrooms.  Most of my clients seem to think they don’t like mushrooms; however, in every case, when the mushrooms are chopped finely they NEVER know they are there. 

A double batch is a good idea for these lettuce wraps.  The left-overs are great for a light snacks or lunch the next day.  Lettuce wraps are ALWAYS a hit at parties!!  Please don’t be intimidated by the ingredient list.  Most of these items should already be part of your Asian pantry.  

Asian Bistro Chicken Wraps
4-6 servings

Stir Fry
3 boneless skinless chicken breasts
1 tablespoon garlic powder
2 teaspoons sweet paprika
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
8oz can sliced water chestnuts
1 cup of mushrooms, use whatever is on sale
3 tablespoons olive oil
1/2 onion
2 cloves garlic
6 large leaves of iceberg lettuce or Boston lettuce

Pouring sauce:
 
1/4 cup honey
1/4 cup warm water
2 tablespoons low sodium soy sauce
2 tablespoons rice or white wine vinegar
2 tablespoons ketchup
2 tablespoon lemon juice
1 teaspoon sesame oil
1 tablespoon Dijon or hot mustard (whatever you have on hand)
1-3 tablespoons garlic chili sauce

Using a Mason jar; combine the ingredients for the pouring sauce. Mix well and refrigerate this sauce until you're ready to serve.

Sauce for the stir fry mixture:

2 tablespoons low sodium soy sauce
2 tablespoons brown sugar
1 teaspoon rice or white wine vinegar


Combine ingredients for the stir fry sauce. Set aside.
In a small bowl, mix garlic powder, sweet paprika, sea salt, and black pepper.
Sprinkle the chicken breast with mixture. 

Add half of the oil to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, about 6 minutes.  Remove chicken.
Once the chicken cools, add it to the food processor, and pulse to shred the chicken.  Set chicken aside.

While the chicken is cooking, combine the remainder of your stir fry ingredients.  In the bowl of your food processor:  pulse the onions, garlic, mushrooms and water chest nuts. 



I finely chopped my mixture as most of my customers have an aversion to large chunks of mushrooms.


Using the same wok or frying pan, heat the remaining oil.   Stir fry the onion mixture for 3 minutes.  Then add in the chicken and stir fry sauce.  Cook for another 3 minutes until the sauce is incorporated.

Serve with lettuce (Boston, Bibb or Iceburg) and La Choy crunchy noodles.

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