Lettuce Bowl with Chicken and Walnuts
Asian-flavoured ground chicken is topped with bean sprouts and walnuts and served in lettuce bowls in this simple appetizer recipe.
Recipe courtesy California Walnuts
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Lettuce Bowls
- 8-10 iceberg lettuce leaves
- 2 tbsp vegetable oil
- 1/2 lb ground chicken
- 1/3 cup carrot finely diced
- 1/3 cup celery finely diced
- 2 cloves garlic minced
- 2 1/2 tbsp hoisin sauce
- 1 tbsp tamari soy sauce or regular soy sauce
- 1 tbsp shao hsing cooking wine or dry sherry
- 1/4 tsp white pepper
- dash sesame oil
- Toppings
- 1/2 cup bean sprouts
- 1/2 cup walnuts toasted and crushed
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes. Set aside for garnish.
- Carefully peel back the layers of the lettuce and trim each leaf to form a bowl. Wash the leaves and dry. Set aside.
- Heat a large pan or wok over high heat. Add oil and ground chicken. Stir constantly for 2 minutes to break up the chicken. Add the carrot, celery and garlic. Continue cooking for 2 to 3 minutes.
- Add the hoisin and soy sauce, cooking wine, white pepper and sesame oil. Stir frequently until chicken is completely cooked, about 2 to 3 minutes.
- Serve in lettuce bowls and top with a teaspoon of crushed walnuts and a sprinkling of bean sprouts or fried egg noodles as desired.
Recipe Notes
Per serving (2 lettuce bowls): about 317 calories, 13 g protein, 24 g fat (2 g saturated fat), 13 g carbohydrates, 2 g fibre, 43 mg cholesterol, 520 mg sodium. %RDI: 4% calcium, 10% iron, 8% vitamin A, 7% vitamin C.
