Welcome to another week of Tasty Tuesday here at The Young'ns!
There’s a recipe index under the food tab above if you’re ever looking for a recipe I’ve already blogged.
Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)
I got this recipe out of the newspaper many many years ago. I still like it with the lettuce occasionally, but hubby doesn’t, so usually I make it and just serve it with rice or noodles. I guess I really should rename it to something else, but originally it was a lettuce wrap recipe, so that’s how I think of it in my brain ;)
- 4 Chicken Breast halves, boneless, skinless.
- 3 Tbsp Sesame Oil, warmed
- 4 cloves Garlic, Minced
- ½ cup Carrots
- 1 can Water Chestnuts
- 4 Scallions, Chopped
- 7 oz Mushrooms
- 3 Tbsp Cilantro, Chopped
- 4 Tbsp Soy Sauce
- 1 tsp Sugar
- ½ tsp Hot Red Pepper Flakes
- ¼ c Salted Peanuts
- 8 Large Leaves Iceberg Lettuce OR Rice OR Ramen Noodles
- Chop chicken, carrots and water chestnuts into very small pieces
- If you’re making rice, start it now.
- In a large bowl, stir together Sesame Oil, Chicken, Garlic, Carrots and Water Chestnuts
- Pour mixture into a wok or large-sided skillet, stir-fry until chicken is firm and cooked through, about 4 minutes
- Chop Scallions, Mushrooms, and Peanuts into very small pieces.
- Stir in Scallions, Cilantro, Soy Sauce, Sugar, Red Pepper Flakes, Peanuts, and Mushrooms. Remove from heat.
- To serve, lay a lettuce leaf on each plate, top with chicken mixture. Pour Teriyaki or Soy Sauce on top. Fold insides of lettuce leaf to create wrap. Serve immediately.