Spring has officially hit Park City (if you forget the snow we had last weekend!) Now that the mountains are closed, people are heading south for warmer weather, mountain biking and sunshine. When spring hits, I am usually ready for fresh and healthy meals, not like the heavy soups and pastas I crave in the winter. Just because a dish is low carb, doesn’t mean it has to sacrifice on flavor, and these chicken lettuce cups are packed with delicious flavor and crunch!
Sammy’s Bistro serves awesome Asian chicken lettuce wraps, and I can’t help but order them every time I go there! Sammy’s lettuce cups have water chestnuts, which give them a nice crunch. My lettuce cups get their crunch from raw chopped peanuts, which are my favorite (if you have a nut allergy you can leave them out!) I hope you enjoy!
Ingredients
- 3 tablespoons vegetable oil
- 1 1/4 pounds chicken breast cutlets, cut into thin strips
- Salt and coarse black pepper
- 2-inch piece of fresh ginger, peeled and minced
- 4 large garlic cloves, chopped
- 1/2 teaspoon crushed red pepper flakes
- 6 scallions, cut into 2-inch lengths, then cut lengthwise into thin matchsticks (or just chopped)
- 1/4 cup tamari (dark aged soy sauce, found on the international aisle)
- 3 tablespoons honey (3 times around the pan)
- 1/3 cup chopped raw peanuts (or more depending on your tastes)
- 1 head iceberg lettuce
Instructions
- Heat a large nonstick skillet over high heat. Add the vegetable oil. It should smoke up a bit. Add the chicken and season with a little salt and lots of black pepper.
- Stir-fry for a minute to sear the meat at the edges, then add the ginger, garlic, and red pepper flakes and cook for 2 minutes more.
- Add the scallions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze the chicken.
- Add peanuts and remove the pan from the heat.
- Cover a platter with lettuce cups, top with the chicken, and serve.
For more recipes from Ski Boots in the Kitchen click here!
