This recipe came about when I bought all the ingredients needed for chicken potstickers…except for the won ton wrappers. Upon unloading my purchases I realized my mistake, yet had no interest in returning to the store to pick up the wrappers. I had a beautiful head of lettuce, fresh from the farmers market though, and so this crunchy, flavorful dish was born.
Ingredients
- 1 green jalapeño, seeded and diced $0.25
- 3 cloves garlic, minced Pantry
- 1 small (2") piece ginger, peeled and minced $0.50
- 1/3 cup soy sauce Pantry
- Juice of 1 lime $0.50
- 2 tbsp sugar Pantry
- 1 tbsp vegetable or canola oil Pantry
- 1 lb boneless, skinless chicken thighs, chopped into bite-size pieces $1.50
- 1 red bell pepper, diced $1
- 1/2 head green cabbage, diced $1
- 3 carrots, diced $1 for a bunch
- 4 scallions, sliced, plus more for garnish $1 for a bunch
- 1 head green-leaf lettuce, cleaned, end and core removed $1.50
Recipe Serves 4
Directions
- In a small bowl, combine jalapeño, garlic, ginger, soy sauce, lime juice and sugar. Set aside.
- Heat vegetable oil in a large frying pan over medium-high heat. Add chicken and brown, stirring occasionally to ensure even cooking (this should take about 2 minutes). Add bell pepper, cabbage, carrots and scallions and prepared sauce and cook for 6-8 minutes, or until vegetables cook and sauce begins to absorb.
- Serve the chicken-vegetable mixture on a platter, garnished with more scallions. Spread the lettuce leaves out and encourage diners to roll their own chicken-lettuce wraps.
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What They're Saying
T Wags, on Sep 1, 11:27 AM, wrote:
These are awesome! Filling, yet light for a summer’s evening meal. The sauce is what really put this dish over the edge..Would definetly recommend to make these,not to mention they are really easy to make!
Garrett deRosset, on Sep 2, 05:45 PM, wrote:
I’d have to agree with T Wags on everything. Just thought to mention that this is a pretty big dish – It was a bit of struggle for me to cook even in my wok. Regardless, it fed me for days, and was the best breakfast I’ve had in weeks.
suzanne, on Sep 14, 05:09 AM, wrote:
Tried this last night and loved it. Thank you so much for sharing such great and easy recipes with a person who enjoys eating…but not so much the cooking part :)
crystal, on Sep 15, 11:49 AM, wrote:
I used red instead of green cabbage and gave it such vibrant colors. Agree w/ twags that the sauce was perfect. maybe my new stir fry sauce and this recipe is a great starting point too for a psuedo stir fry. Just toss in whatever you have on hand.
andrew, on Sep 28, 03:58 PM, wrote:
This was so tasty!! All the flavors came together really well and was perfect for a hot northern cali day! Thanks!!
Douglas Monroe, on Jan 11, 04:13 PM, wrote:
This stuff is great & had plenty left over. Found this site randomly & now I cook more often for my wife. She loves it & I love creating these tasty art pieces. Thanks for the great recipes!