Little Lettuce Wraps
Inspired by L-Week, we had PF Chang’s Lettuce Wraps for dinner. We use a Copy Cat recipe with great results (and much cheaper). I like that you can control portions here and make little wraps for your little ones. My kids actually devoured this meal, which is always a nice change from the whining!
- 2 lbs. chicken breasts (chopped very small)
- 1 egg white
- 1 TBL. Corn starch
- 1 TBL. rice wine
Combine egg white, corn starch, and rice wine together. Add chicken, stir, and let sit for 30 minutes.
Cook chicken in small amount of olive oil on a hot skillet over medium heat. Removed chicken from pan after browned and cooked through. Then add to pan:
- 3 cloves garlic, minced.
- 1 tsp. fresh ginger, minced
- 10 finely chopped mushrooms
Sauté garlic, mushrooms, and ginger for 2-3 minutes. Return the chicken to the pan while adding the stir fry sauce.
- 2 TBL. Oyster sauce
- 1 TBL Hoisin sauce
- 1 TBL. low-sodium soy sauce
- 1 TBL. rice wine
- 1 tsp. toasted sesame oil
- 2 tsp. cornstarch
With chicken, mushrooms, and stir fry sauce all in the pan together, cook for 1 more minute.
Use large lettuce leafs and top with chicken and rice noodles. At first, Erica announced she would only eat the chicken, not the lettuce. I asked her to take one bite, and she had 4 more (with the lettuce).
Which reminds me if you haven’t taken a look at the video about Food Rules by Liz Weiss. It’s well made and she has great tips!
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