After two months of holiday indulging, my friend Patrick informed me that he was going to lose weight in the new year, to get ready for his upcoming wedding to his fiancé Kelsey.
“How are you planning to do that?” I asked, curious to know how this young man, a former college football player who could probably bench press a Volkswagen, would approach the challenge.
“Lettuce wraps,” he replied.
Well Patrick, this one is for you. And it comes from my best pal and blogging buddy, the incredible marvelous Jaden Hair of SteamyKitchen.com, from her newly released cookbook, Steamy Kitchen’s Healthy Asian Favorites.
These lettuce wraps are easy, fast, and fresh with stir-fried chicken, green onions, shiitake mushrooms (mushroom flavor bombs), and sweet bits of mango, seasoned with sesame oil, rice vinegar, and soy sauce, and served in butter lettuce cups.
You can easily whip them up in less than half an hour.
Chicken Mango Lettuce Wraps Recipe
Why the corn starch? It's a cooking trick that you often find in Chinese recipes. The corn starch helps the chicken hold in its moisture and keep it from drying out in the high heat of the stir frying.
Recipe slightly modified from Chicken Mango Lettuce Cups in Steamy Kitchen's Healthy Asian Favorites by Jaden Hair.
Ingredients
- 1 pound ground chicken (I use ground chicken thighs for more flavor)
- 2 teaspoons soy sauce (use gluten-free soy sauce if cooking gluten-free)
- 1 teaspoon corn starch (or potato or rice starch)
- 1 teaspoon cooking oil (a high smoke point oil would be best such as rice bran oil, grapeseed oil, or canola oil)
- 2 green onions, chopped
- 4 ounces fresh shiitake mushrooms, sliced
- 2 teaspoons seasoned rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1 large mango, diced (see How to Cut a Mango)
- 1 head of butter lettuce, rinsed, leaves separated
Read More: Chicken Mango Lettuce Wraps
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