Sunday, September 10, 2017

Asian Style Chicken Lettuce Wraps #SundaySupper

The filling for Asian Style Chicken Lettuce Wraps is packed with whole-grain brown rice, water chestnuts, baby corn and bamboo shoots and is mixed with a sweet and salty hoisin-orange-teriyaki sauce. 

The filling for Asian Style Chicken Lettuce Wraps is packed with #wholegrain brown #rice, water chestnuts, baby corn and bamboo shoots and is mixed with a sweet and salty hoisin-orange-teriyaki sauce.

When I think about football (or any) sport season that's upon us, I have to inwardly groan a bit. I am probably the furthest thing away from a sports fan out there, and personally, I'm not one for the rowdy, loud social brouhahas that seem to convalesce at our place during the hockey season. 

However, I am one for putting together the finger food trays for holiday and other get-togethers, and these lettuce wraps are just that. I originally write this recipe as an Asian-inspired "use up" for ingredients in my Home Economics class, and after getting good reviews from the kids (who as we all know are the ones to please) I refined it a bit more for a gathering we had at home. In it's essence, it's chicken-fried rice without the frying, and uses all pre-cooked ingredients so it's a breeze to put together. While it's perfectly good right after mixing, I personally think it makes the best tasting appetizer after a night in the fridge, when the rice, baby corn, water chestnuts and bamboo shoots have had a chance to soak up the tangy-spicy-sweet sauce. As a bonus, because it keeps so well in the fridge, you can pack a container of it for lunch along with some lettuce leaves (or a wrap) all week. My next test with it is to turn it into a warm, Napa-cabbage roll filling - kind of like a veggie-fied spring roll. 

This recipe is also rather variable in the actual components. Don't want rice? Try quinoa, millet or amaranth, or skip it all together and use riced cauliflower (the taste will change, but if you roast it it won't taste as "vegetal"). Don't eat chicken? Anything from shredded tofu to salmon or tuna works, probably jackfruit too. Hoisin can be replaced with a sweet BBQ sauce with a dash of hot sauce, or use more teriyaki. Swap out orange for lime, use all baby corn and no bamboo shoots, or swap in shredded or diced veggies to suit your tastes. This is really more of a formula rather than a cut-and-dry thing. After all, cooking is about enjoyment, not fussing over rules!

September is upon us, and you know what that means– Football Season! There is no better time of the year than Football Season for delicious party food. Wings, fries, sandwiches, chips and dip… when it comes to finger food, you’ve got a lot of firepower in your kitchen arsenal!
Break out the napkins and let’s celebrate Football Season’s exciting parties with equally exciting finger food! 

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Asian Style Chicken Lettuce Wraps
Serves 8 as an appetizer
1 1/2 cups cooked, cooled skinless chicken breast, shredded
1 1/2 cups cooked, cooled short grain brown rice
1 (8-ounce) can water chestnuts, drained and minced
1 (8-ounce) can shredded bamboo shoots, drained
1 (14 oz) can baby corn, sliced
2 tsp garlic powder
1/2 tsp onion powder
zest of 1/2 orange
juice of 1/2 orange
1/3 cup gluten free hoisin sauce (I used this, but this BBQ sauce from San-J is easier to find and tastes fairly hoisin-y)
1/3 cup gluten free teriyaki sauce
1 tbsp rice vinegar
1 1/2 tbsp freshly grated ginger
1 tsp Sriracha or chili garlic paste (my fave, its not as sweet)
3 green onions, thinly sliced
black pepper, to taste
1 head butter lettuce
  1. Combine the chicken, rice, water chestnuts, bamboo shoots and baby corn in a large bowl.
  2. In a small bowl, whisk together the garlic powder, onion powder, orange zest, orange juice, hoisin, sauce, teriyaki sauce, rice vinegar and Sriracha.
  3. Pour dressing over the chicken mixture and fold through to mix evenly.
  4. Fold in the green onions and season with pepper to taste.
  5. Serve in lettuce cups 

Amount Per Serving
Calories: 161.3
Total Fat: 2.8 g
Cholesterol: 20.0 mg
Sodium: 563.3 mg
Total Carbs: 22.7 g
Dietary Fiber: 3.3 g
Protein: 11.0 g

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