Chinese · Lunch
Chicken Lettuce Wrap (High-Protein)
Stir-fried chicken breast and shrimp with water chestnuts, mushrooms and scallions in garlic-ginger hoisin-soy sauce, spooned into crisp butter lettuce leaves. Shredded edamame boosts protein and fiber while maintaining the classic Chinese-American appetizer profile of savory, salty and lightly sweet flavours.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
56.3gProtein
17.8gFat
22.4gCarbs
9.2gSugar
5.9gFiber
1584mgSodium
259mgChol
3.1gSat Fat
1080mgPotassium
98mgCalcium
3.4mgIron
1.6mcgVitamin B12
9.5mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Dice chicken breast small, peel and chop shrimp, mince garlic and ginger, dice water chestnuts and mushrooms, slice scallion, and pat dry lettuce leaves.
2
Heat vegetable oil in a wok over medium-high heat and add garlic and ginger; stir constantly for 30 seconds until fragrant and golden at the edges.
3
Add diced chicken and spread in a single layer; sear over medium-high heat for 4 minutes, stirring occasionally, until opaque and lightly browned on outsides.
4
Add shrimp, mushrooms and water chestnuts; stir-fry over medium-high heat for 3 minutes until shrimp turn pink and mushrooms soften, then stir in hoisin, soy sauce, rice vinegar and edamame for 2 minutes until sauce coats the filling glossily.
5
Remove from heat, stir in scallion and sesame oil until fragrant and evenly glossed.
6
Plate
Spoon warm filling into butter lettuce leaves, sprinkle with sesame seeds, and arrange for eating by hand.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g chicken breast
- 5 oz140g shrimp
- 1/2 cup70g edamame, cooked
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 66 water chestnuts
- 3 oz86g mushrooms
- 22 scallion
- 2 tbsp2 tbsp hoisin-sauce
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 88 large butter lettuce leaves
- 2 tsp2 tsp sesame seeds
