Lettuce Bowl with Chicken and Walnuts
Asian-flavoured ground chicken is topped with bean sprouts and walnuts and served in lettuce bowls in this simple appetizer recipe.
Recipe courtesy California Walnuts
Lettuce Bowl with Chicken and Walnuts
Lettuce Bowl with Chicken and Walnuts
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Lettuce Bowls
- 8-10 iceberg lettuce leaves
- 2 tbsp vegetable oil
- 1/2 lb ground chicken
- 1/3 cup carrot finely diced
- 1/3 cup celery finely diced
- 2 cloves garlic minced
- 2 1/2 tbsp hoisin sauce
- 1 tbsp tamari soy sauce or regular soy sauce
- 1 tbsp shao hsing cooking wine or dry sherry
- 1/4 tsp white pepper
- dash sesame oil
- Toppings
- 1/2 cup bean sprouts
- 1/2 cup walnuts toasted and crushed
Servings: servings
Units:
Ingredients
Servings: servings Units: |
Instructions
- In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes. Set aside for garnish.
- Carefully peel back the layers of the lettuce and trim each leaf to form a bowl. Wash the leaves and dry. Set aside.
- Heat a large pan or wok over high heat. Add oil and ground chicken. Stir constantly for 2 minutes to break up the chicken. Add the carrot, celery and garlic. Continue cooking for 2 to 3 minutes.
- Add the hoisin and soy sauce, cooking wine, white pepper and sesame oil. Stir frequently until chicken is completely cooked, about 2 to 3 minutes.
- Serve in lettuce bowls and top with a teaspoon of crushed walnuts and a sprinkling of bean sprouts or fried egg noodles as desired.
Recipe Notes
Per serving (2 lettuce bowls): about 317 calories, 13 g protein, 24 g fat (2 g saturated fat), 13 g carbohydrates, 2 g fibre, 43 mg cholesterol, 520 mg sodium. %RDI: 4% calcium, 10% iron, 8% vitamin A, 7% vitamin C.
