Asparagus and Chicken Lettuce Wraps

By Loves Food Loves to Eat
April 9, 2010
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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
  1. Mix together soy sauce through sesame oil, and marinate chicken in mixture for 30-60 min.
  2. 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.
  3. Add chicken w/marinade to hot wok, until cooked. Add back in veggie mixture- stir to combine.
  4. 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.
  5. 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.

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