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Lemongrass-Chile-Chicken Lettuce Wraps

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  • Prep Time 25 min
  • Total Time 30 min
  • Servings 6

Ready in 30 minutes, our restaurant-worthy lettuce wraps showcase sweet and spicy chicken with a hint of citrus. Serve with our homemade hoisin-lemongrass sauce.

Cheri Liefeld Recipe by Cheri Liefeld
August 24, 2011

Ingredients

Hoisin-Lemongrass Sauce

1
cup hoisin sauce
3
tablespoons finely chopped fresh lemongrass
2
tablespoons grated gingerroot
2
teaspoons macadamia nut or canola oil
1
teaspoon sesame oil

Lettuce Wraps

2
teaspoons coconut or canola oil
2
stalks lemongrass, very finely chopped
2
large mild red chiles, seeds removed, chopped
2
cloves garlic, finely chopped
1
tablespoon finely grated gingerroot
2
boneless skinless chicken breasts, finely chopped, or 1 lb ground chicken breast
2
tablespoons lime juice
2
tablespoons fish sauce
2
teaspoons packed dark brown sugar
2
teaspoons shredded mint leaves
1
teaspoon soy sauce
12
to 16 romaine lettuce leaves

Directions

  • 1 In large bowl, mix sauce ingredients. Refrigerate until ready to serve.
  • 2 Heat 3-quart saucepan over high heat. Add oil, lemongrass, chile, garlic and gingerroot; cook 1 minute. Stir in chicken. Cook 5 minutes, stirring frequently, until chicken is no longer pink.
  • 3 Stir lime juice, fish sauce, brown sugar, mint and soy sauce into chicken mixture.
  • 4 Spoon chicken mixture onto lettuce leaves. Serve with hoisin-lemongrass sauce.

Expert Tips

Have the lettuce leaves out on a platter and the sauce ready to go so that you can add the chicken from the saucepan and serve.

If you can’t find lemongrass fresh or in the spice aisle, substitute 1 teaspoon of grated lemon peel and 1 teaspoon of lemon juice.

Nutrition Information

No nutrition information available for this recipe.

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