Enough about humidity and long road trips, as much fun as they are to talk about, I want to talk about these chickenlettucewraps with a Thai inspiration, cause I just love love Thai food
Place a small layer of bean threads on the lettuce leaf then spoon on chicken. (Don’t overcook, the chicken will have additional cook time after you chop it
Season the diced chicken with pepper. I loved changing things up and doing lettucewraps for dinner. Pour the Teriyaki sauce into the skillet with the chicken
lettuce blend (we used half romaine and half spinach). I used leftover chicken from a rotisserie chicken we had for dinner one night and not only was it super yummy, it made the meat really easy
Finely chop the iceberg lettuce. Drizzle the sauce on the chicken or dip the wrap in your sauce Roll up your tortilla burrito style you can take for lunch or fold it when you want to eat it straight away
To Make The Orange ChickenLettuce Cups. Once it’s ready, stir the chicken, diced orange, water chestnuts, and green onions into the sauce until combined
Divide the lettuce leaves among plates and spoon the chicken over the top. Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes. Continue cooking until the chicken is cooked through, about 4 minutes
For the chicken. In a slow cooker, arrange the chicken, celery, onion, and garlic. Pour in enough broth to cover the chicken (add water if the broth isn't enough)
Comments
Log in or Register to write a comment.