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Serves
4 as a meal, 6-8 as an appetizer
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
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Ingredients
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2
chicken breasts- 'diced' small
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2 tablespoons
soy sauce
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1.5 tablespoons
rice vinegar
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1 tablespoon
brown sugar
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.5 teaspoons
fresh grated ginger
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.5 teaspoons
black pepper
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1.5 teaspoons
sesame oil
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1/2
onion-diced
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2-3
cloves garlic-minced
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1 bunch
asparagus-rinsed, and diced
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2 cups
diced mushrooms
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vegetable oil for cooking
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1 teaspoon
toasted sesame seeds
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1/4 cup
soy sauce
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1 tablespoon
rice vinegar
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2 tablespoons
corn starch
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1
head iceberg lettuce- layers separated into 'cups'
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.5-1 cups
thinly sliced green onions
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.5-1 cups
chopped cashews
Directions
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Mix together soy sauce through sesame oil, and marinate chicken in mixture for 30-60 min.
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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.
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Add chicken w/marinade to hot wok, until cooked. Add back in veggie mixture- stir to combine.
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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.
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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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