Glazed Chicken Lettuce Wraps

This is an excellent and fast dinner! I used my food processor to prepare the vegetables in the morning. I slice the chicken very thin when it is still partially frozen--this makes it very easy. Then when it is dinner time it is a snap to finish the recipe! My friend Sheri (who is an excellent cook) gave me this recipe. She also shared a recipe for the hoisin sauce, that I included. I used bottled hoisin sauce, just because I had some, but next time I will try her recipe for it. This really was soooo yummy and healthy too! ( This picture is weird--because the rice I used was brown--but it looks white. The brown rice was so good in it--chewy and nutty! Mmmm) And I used red leaf--but it was really hard to eat because it was too delicateto hold chicken and rice. Next time I will use bib or iceberg.

Glazed Chicken Lettuce Wraps

submitted by Melanie

1 pound thin cut boneless skinless chicken breasts (I used 2 breasts)

2 Tbs canola oil

1 tsp chili oil or 1/2 tsp red pepper flakes

2 TBs minced ginger or sprinkle 1/2 tsp ginger powder

2-4 garlic cloves, chopped

1 cup shredded cabbage

2 carrots shredded

4 green onions chopped fine

1/2 cup (1 medium) zucchini shredded

1/2 cup hoisin sauce

1 small head iceberg, bib or red leaf lettuce

Cooked rice (I used brown)

1-Thinly slice chicken (easiest when it is partially frozen) and sprinkle with montreal seasoning.

2-Heat a large skillet until hot, add oil and chicken. Stir fry and remove to plate.

3-Add more oil to skillet, add garlic, ginger, cabbage, carrots,zucchini, green onion and stir fry until tender.

4- Add Hoisin sauce and chicken and stir until coated with sauce.

5- To Compile the lettuce wraps:

Lettuce, rice, chicken & veggie mixture and top with plum sauce or hoisin sauce (I used plum)

Hoisin Sauce

6 TBs soy sauce

3 TBs peanut butter or black bean paste

1 1/2 TB honey, molasses, or brown sugar

3 tsp white vinegar

1/4 tsp garlic powder

3 tsp sesame oil

20 drops Chinese hot sauce, habanero or jalapeno