Here's the next post in a series that asks the question, just how many meals can we make out of broccoli slaw?
Several restaurants won my affection with their versions of lettuce wraps. Dishes like this appear healthy and are much better than other menu choices, but may contain hidden fat, sodium and carbs.
I made my version for dinner with chicken and even my carb-loving hubs loved them! You could easily substitute spicy, grilled shrimp or as a vegetarian option, mixed wild mushrooms. These would also make an excellent appetizer, if you made them a bit smaller and bite-sized.
Dark green cilantro and bright red chili sauce festively dotted the top. Textural elements of almond and crunchy noodles cascaded down, around and through.
The first bite was, well... Boom. Pow. Mmm. Sigh. Fireworks and crunch followed by complete and utter loss for words.
1 t. sesame oil
1t. ginger root, peeled and minced
1 clove garlic, chopped
1 T. ponzu sauce
2 T. fish sauce
2 oz. orange juice
6 chicken tenders, (approx 6-7 oz. raw chicken)
1 1/2 c. broccoli slaw
1 c. shredded carrots
1 c. bean sprouts
1/2 head, Boston lettuce, (6-8 leaves)
1 T. slivered almonds
1/2 c. chow mein noodles
2 T. cilantro leaves
2 T. sweet chili sauce
In a small bowl, blend marinade ingredients together and add chicken tenders. Store in refrigerator for several hours. Around thirty minutes before serving, remove chicken and discard marinade. Grill or pan-sear chicken tenders until done. At this point, I sliced each tender into three long slices so they fit better on the wrap.
Lay desired amount of lettuce on each plate. Top it with broccoli slaw, bean sprouts and carrots. Divide chicken evenly among the leaves. This makes approximately three servings. We each had 3 oz. of chicken on top of three leaves for each person. There was a couple of ounces of chicken left. Divide the chow mein noodles, almonds, cilantro and sweet chili sauce among all of the prepared wraps.
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