Monday, January 22, 2007

Asian Lettuce Wraps

We make this a lot. I used to get it from the country club and Chilis but it's so inexpensive and healthy we started making it at home!

Asian Lettuce Wraps

Ingredients

1/4 cup water

1 Tablespoon cornstarch

1/2 cup La Choy Teriyaki Sauce

1 to 1 1/4 pounds boneless skinless chicken breasts, thinly sliced

1 can(8 oz) La Choy Whole Water Chestnuts, coursely chopped

2 Tablespoons Wesson Vegetable Oil

La Choy Rice Noodles

Shredded carrots

Iceberg lettuce leaves



Preparation

Whisk together water and cornstarch in a large bowl until smooth. Stir in teriyaki sauce. ADD chicken and water chestnuts; stir to coat. Marinate for 30 minutes. Cook and stir small batches of chicken in hot oil in a wok or a large skillet until no longer pink. Serve with rice noodles, shredded carrots and lettuce leaves.

1 comment:

Grandma Kris said...

Do you wrap the lettuce around it sort of like bread? And eat it that way? YUM!