Shiitake and Chicken Lettuce Wraps

Recipe Courtesy of the Mushroom Council and mushroominfo.com

 

Sliced mushrooms and chicken combine to create an easy to make fresh and tasty Asian classic.

Preparation Time:  5 minutes

Cooking Time:  15 minutes

Yield: 4-6 servings

Serving Size: 1 romaine lettuce leaf with 1 cup filling

Ingredients

2 teaspoons toasted sesame oil, divided
1 teaspoon olive oil
8 ounces shiitake or Portabella mushrooms, thinly sliced
1 boneless, skinless chicken breasts, pounded to 1/2 inch thickness and thinly
sliced
1 teaspoon chili garlic sauce
1 small red bell pepper, thinly sliced
1 cup bean sprouts, rinsed
1/4 cup diagonally sliced green onions
1 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon grated fresh ginger
1 fresh plum, diced (optional)
1 head romaine, Boston or Bibb lettuce

Directions

Heat a large sauté pan over medium high heat. Add 1 teaspoon sesame oil and olive oil. Add a single layer of mushrooms and cook, without stirring, for 3 minutes, until they begin to soften. Portabellas will take a little longer than shiitakes.

In a cup, mix 1/4 cup water and chili garlic sauce and pour in to pan, then add chicken. Cover and cook 5 minutes, then remove the lid, stir and cook another 3 minutes, or until chicken is cooked through. Add bell pepper, bean sprouts and onion and stir to heat through, about 2 minutes.

In a cup, mix soy sauce, remaining 1 teaspoon sesame oil, hoisin sauce, ginger, diced plum (if desired) and 2 tablespoons water. Add to skillet and bring to a boil. Spoon into lettuce cups, then roll. Serve immediately.

Nutrition Facts

Calories: 120; Total Fat: 4.5g; Saturated Fat: 0.5g; Cholesterol: 25mg; Sodium: 590mg; Protein: 13g; Carbohydrates: 9g; Dietary Fiber: 2g

 

Tags: , , , , , , , , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>


Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>