Thai Chicken Lettuce Wraps | Kirk's Cooking and Cocktails

Kirk's Cooking and Cocktails

Name: Thai Chicken Lettuce Wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: Chicken Cut Up In 8's; Dynasty Shiitake, Sliced; Dynasty Water Chestnuts; shredded carrots; Knorr Rice Sides Creamy Chicken Long Grain Rice And Vermicelli Pasta Blend; Chosen Foods Sesame Oil, Extra Virgin, 100% Pure; Organic Marvel of Four Seasons Butterhead Lettuce; La Tourangelle Extra Virgin Olive Oil Spray, Organic; SKS Honey jar; San-J Tamari Gluten Free Soy Sauce; Chicken of the Sea Sardines, Sriracha, Spicy!; San-J Hoisin Sauce, Gluten Free; Kikkoman Gluten Free Oyster Flavored Sauce; Spicely Organics Cloves, Whole, Organic; Organic Evaporated Cane Sugar

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Thai Chicken Lettuce Wraps

20 mins prep10 mins cook

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

¾ lb chicken pieces

1 cooked rice noodles

Chosen Foods Sesame Oil, Extra Virgin, 100% Pure

1 honey

2 clove

1 sugar

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Instructions


0 Chop and dice all of your veggies and chicken
1 Mix all the sauce ingredients in a bowl and set aside
5 Boil your rice noodles and prepare the iceberg lettuce
2 In a pan, heat the oil and cook the chicken until browned and fully cooked through.  Then remove (about 5-7 minutes)
3 Add more oil to the pan and cook the mushrooms and water chestnuts.  Once soft add back in the chicken (about 5 minutes)
4 Pour the sauce over the mixture and cook until it starts to thicken (5-8 minutes)
6 Build your lettuce wraps however you like (my personal favorite is in the post details)
7 Enjoy!

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