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Author Notes: I love asparagus, but my favorite way to eat it is simply blanched, served with a spritz of lemon juice and a little s&p. For this contest, I decided to get a little creative, and transform some of my favorite standbys with the addition of my favorite spring veggie. The BF loves Asian flavors, and I love the fresh crispness of lettuce wraps. And thus, Asparagus and Chicken Lettuce Wraps were born. —Loves Food Loves to Eat
Serves 4 as a meal, 6-8 as an appetizer
- 2 chicken breasts- 'diced' small
- 2 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 1 tablespoon brown sugar
- .5 teaspoons fresh grated ginger
- .5 teaspoons black pepper
- 1.5 teaspoons sesame oil
- 1/2 onion-diced
- 2-3 cloves garlic-minced
- 1 bunch asparagus-rinsed, and diced
- 2 cups diced mushrooms
- vegetable oil for cooking
- 1 teaspoon toasted sesame seeds
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons corn starch
- 1 head iceberg lettuce- layers separated into 'cups'
- .5-1 cups thinly sliced green onions
- .5-1 cups chopped cashews
- Mix together soy sauce through sesame oil, and marinate chicken in mixture for 30-60 min.
- Heat oil to medium in large wok or skillet. Add onions, garlic, and asparagus, and stir-fry until tender. Add mushrooms, and cook until tender. Put mixture in bowl, and set aside.
- Add chicken w/marinade to hot wok, until cooked. Add back in veggie mixture- stir to combine.
- Whisk together 1/4 cup soy sauce, 1 T rice vinegar, and cornstarch, until dissolved. Stir into chicken/veggie mixture, until 'gooey.' Sprinkle with sesame seeds.
- Serve in a bowl, accompanied by a plate of lettuce cups, nuts, and green onions. Let guests make their own lettuce wraps, putting a big spoonful of mixture into lettuce cup, and garnishing with nuts and green onions.
- This recipe was entered in the contest for Your Best Asparagus Recipe