Are you sick and tired of me posting dessert recipes yet? I truly am sorry if you are. But I love making desserts, you see I love sweets, more than anything. But sometimes I like cooking other things too.
Actually, I always like cooking other things too. I really just wish I had enough time/money to cook all day long, but alas that is not the case. So sometimes I have to figure out quick and cheap meals that I can make, that stick to our budget and can be made in a short time after I get home from work. This is one of those recipes.
I’ve made this asian lettuce wraps recipe that my mom shared a few times before, with great results. But this time I forgot about a few of the ingredients and went with what I had on hand instead.
Chicken Lettuce Wraps
Makes about 10 lettuce wraps
- 3 chicken breasts, chopped into bite size pieces
- yoshidas sauce
- ½ green pepper
- 16 baby carrots (or about ¾ cup)
- ⅓ red or yellow onion
- 1 TBS minced garlic
- 1 head butter lettuce
- ¼ cup sugar
- ½ cup brown sugar
- 2 tsp rice wine vinegar
- 1 pinch red pepper flakes
- 1½ TBS peanut butter
- ¼ cup yoshidas sauce
- Marinate chicken breast pieces in yoshidas sauce for 30 minutes up to over night (keep the chicken whole for overnight and cut up after).
- Cook your chicken in the yoshidas sauce in a large skillet over medium high heat.
- While your chicken is cooking, chop up your pepper, carrots and onion into about 1 centimeter sized pieces.
- When chicken is done cooking, set it aside and put your chopped veggies and garlic in the pan with about 1 TBS olive oil or water and cook, stirring occasionally for about 15 minutes.
- In a small sauce pan add all sauce ingredients and heat over medium until sugar is dissolved.
- When your vegetables are done cooking, add your chicken and your sauce into the skillet and cook for another 1-2 minutes to incorporate.
- Separate the leaves of lettuce from the head, and put some of the chicken veggie mixture into the lettuce and enjoy.