Cooking Mommy: Asian Chicken Lettuce Wraps

Tuesday, October 30, 2012

Asian Chicken Lettuce Wraps

I got this recipe off of skinnytaste, a weight watcher friendly blog that I enjoy. I'm looking through the recipe now and realizing I didn't even make the spicy hoisin sauce to go with it. Next time I want to try that since I forgot! These turned out really yummy. My kids didn't care for them on lettuce, so they instead ate them on soft taco shells. I changed a few things, so you can click on the link above if you want to see the original recipe. I doubled this recipe for my family of 6, so cut it in half if only serving like 2 or 3 people.

Ingredients
1 lb ground chicken breast
1 can water chestnuts, drained and chopped
2 Tbsp soy sauce (La Choy brand is gluten free), divided
1 Tbsp sesame oil
2 Tbsp rice wine vinegar
1 tsp sugar
4 cloves garlic, minced
1/4 cup green onions, chopped
lettuce leaves to serve in, iceburg or I used romaine for more nutritional value

Directions
Heat 2 tsp sesame oil in large skillet on med-high heat and brown chicken and garlic. Combine soy sauce, 1 tsp sesame oil, rice wine vinegar, and sugar in a bowl. Add water chestnuts, green onions, and sauce to chicken and blend well and heat through about 1-2 minutes. Spoon into lettuce leaves and enjoy!

I'm not positive on the Weight Watcher Points since I changed it up a bit, but I think it would be comprable. She says each lettuce wrap with 1/4 cup of the mixture is only 2 points or 3 points plus.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.