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Asian Lettuce Wraps
Cooking Time: 10-15 minutes
Serving Size: 4 wraps
4 each leaves, Boston Bibb lettuce (you may use another lettuce of your choice), washed
2 each chicken breasts, diced into ½" cubes
1 TB garlic, chopped
¼ each green bell pepper, julienne
¼ each red bell pepper, julienne
½ cup yellow onion, small diced
½ cup button mushrooms, sliced
1 TB ginger, minced (or 2 tsp. dried ginger powder)
2 tsp. red pepper flakes
2 tsp. salt
2 TB canola oil
1 TB sesame oil
1 TB soy sauce, low sodium
2 sprigs cilantro, cleaned and dried
½ cup almonds, sliced, toasted
¼ cup peanut sauce, prepared (RECOMMENDED: Wegmans Thai Peanut Sauce)
Heat skillet with half the canola oil over medium heat. Sauté chicken, stirring often, until browned on all sides. Add soy sauce, red pepper flakes, 1 tsp. salt and cook thoroughly until internal temperature of 150 degrees is reached.
Meanwhile, heat a second skillet with the other half of the canola oil over medium-high heat. Add onions and ginger and sauté until softened. Add bell peppers and mushrooms and cook until softer than al dente. Add 1 tsp. salt and sesame oil, tossing to coat thoroughly.
Storage and Turn-out
Place open lettuce leaf and stuff with ¼ chicken mixture. Top with ¼ vegetable mixture and 1 TB peanut sauce. Garnish with almonds and cilantro sprig. Enjoy!
Store almonds at room temperature whereas chicken and vegetable mixtures can be stored under refrigeration for no more than 3 days.