Filled with tender chicken and vegetables, this chicken lettuce wraps recipe is easy, filling, delicious, and cheaper than the takeout version.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 4
Calories: 164kcal
Ingredients
3boneless skinless chicken breastscan substitute for leftover chicken or turkey - about three cups
3green onions
8ozwater chestnutssmall can
1cupmushrooms
2tbspbrown sugar
3tbspsoy sauce
rice sticks and oil to cook them in
head of lettuce to serve them in
Instructions
In a large skillet, heat one tablespoon of oil over medium heat. Add chicken, cut into pieces, and cook while stirring until cooked through. While chicken is cooking, finely dice mushrooms, water chestnuts, and green onions. Remove chicken from heat after it is done and dice.
3 boneless skinless chicken breasts, 8 oz water chestnuts, 1 cup mushrooms, 3 green onions
Combine the soy sauce and brown sugar, stir well. Add chicken, mushrooms, water chestnuts, and green onions back to the skillet. Stir in the sauce. Cook and stir over medium heat until heated through.
3 boneless skinless chicken breasts, 3 green onions, 8 oz water chestnuts, 1 cup mushrooms, 2 tbsp brown sugar, 3 tbsp soy sauce
For the rice sticks, place one to two inches of oil in a small saucepot. Heat over medium heat for several minutes. Break off a handful of rice noodles and drop them into the pot, immediately removing them to a paper towel-lined plate when they puff up.
rice sticks
Serve chicken mixture in the lettuce leaves, topped with crunchy rice noodles. Eat like a taco. Repeat as necessary.