| Prep: 25 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 215 | 7.5g | 1.2g | 19g |
| sugars | fibre | protein | salt |
| 8g | 2.3g | 18g | 0.9g |
Although it might come as a surprise coming from a New England gal, I absolutely adore these Chicken and Water Chestnut Lettuce Wraps. Growing up near the coast of Maine, a region renowned for its fresh seafood, has undoubtedly influenced my love for rich, healthy, and vibrant foods. However, this dish allows me to venture out of my seafood comfort zone while maintaining the freshness and flavors I hold dear.
The Magic of This Recipe
The unparalleled blend of textures and flavors of this recipe never fails to delight me. The tender chicken pairs beautifully with the crispy water chestnuts and crunchy lettuce, while the sweetness of mixed fruits dance with the savory hoisin and soy sauce. It is a delightful symphony of sensations with each bite. Think of it as the culinary equivalent of a refreshing Portland sea breeze on a hot summer’s day.
Beyond just the delightful palette of flavors, this dish shares a similarity with classic Asian cuisine (such as Peking Duck), where lettuce is used as a wrap for meat and sauce. It’s like taking a trip around the world from the comfort of your own kitchen.
Healthy and Flavorful Combinations
What adds to my love for these Chicken and Water Chestnut Lettuce Wraps is how nutrition-packed they are. The lean protein from the chicken, fiber from the lettuce and fruits, and a list of vitamins from the colorful bell peppers and green onions; it’s a meal that packs a wholesome punch. That it’s low in carbohydrates without sacrificing taste makes it all the more appealing, especially during those weight-conscious times.
Finally, one secret to why I adore this recipe – it’s incredibly versatile. One can easily pair it with a light Steamed Clams in Lemon Basil dish or a warm Seafood Pasta for a complete meal. Yet, it’s equally satisfying as a stand alone dish for those quick lunch breaks or casual dinners at home with my daughters, Erin and Samantha.
There you have it. The reasons why this non-seafood recipe has a special place in my New England heart. After all, good food knows no boundaries, and these Chicken and Water Chestnut Lettuce Wraps prove just that.
What You’ll Need
- 1 tablespoon vegetable oil
- 1 lb boneless, skinless chicken breasts, finely chopped
- 1 cup canned water chestnuts, drained and finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/4 cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- Kosher salt
- Freshly ground black pepper
- 1 head of lettuce, leaves separated
- 2 green onions, thinly sliced
- 1/2 cup of diced mixed fruit(like mangoes or strawberries)
- Sesame seeds for garnish
Method
Step One
Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped chicken breasts to the skillet and cook until the chicken is thoroughly cooked. This process should take around 6-7 minutes.
Step Two
Add the chopped water chestnuts, red bell pepper, minced garlic, and freshly grated ginger to the skillet. Sauté these ingredients until the bell peppers become tender. This process should take around 2-3 minutes.
Step Three
Stir in the hoisin sauce, low-sodium soy sauce, and rice vinegar into the skillet. Season the mixture with kosher salt and freshly ground black pepper according to your taste. Let the mixture simmer for 2 minutes until the sauces are well combined with the chicken and veggies.
Step Four
Prepare your lettuce leaves on a serving platter. Spoon the chicken mixture onto each lettuce leaf. Make sure to drain any excess sauce to avoid the leaves from getting soggy.
Step Five
Top each lettuce wrap with thinly sliced green onions and diced mixed fruit.
Step Six
Finally, garnish your Chicken and Water Chestnut Lettuce Wraps with sesame seeds. Serve immediately and enjoy this healthy, flavorful dish.
