Thai-Glazed Chicken Lettuce Wraps

chicken wraps

Look, I’m not gonna lie to you guys–my lovely, lovely, invisible internet friends.  I am sort of fascinated with Rachel Ray.  I know, I know, there are a lot of people out there who say she is not a “real chef.”  But guess what?  I’m not, either.

I’m just a girl who likes to cook, and am learning as I go.  And I appreciate all of you travelling down this path with me.

One of the first shows on Food Network I ever watched was 30 Minute Meals.  Now, this was back in my single days–the days when I was still eating macaroni and cheese directly out of the saucepan and claiming it as fine cuisine.  So attempting to prepare a meal that required more than a few ingredients or didn’t come pre-packaged seemed a little overwhelming time consuming.  I mean, really, I would rather have spent my evenings reading fashion magazines, talking on the phone with my girlfriends about guys and taking belly-dancing classes (mm-hmm, that’s a story for another day.  When I’ve had a glass or two of wine, perhaps.).

Anyway, when I saw this show, it was the first time cooking actually appealed to me, and looked like something I could actually do.  And while my cooking techniques have definitely improved over the years, it’s nice to have some quick and easy fall-back recipes to rely on when you’re too stressed out from the work-week to think about doing much more than throwing chicken into a pot.

This is one of mine.

Thai-Glazed Chicken Lettuce Wraps

Note - you'll need a lot of napkins when you eat this, but that's part of the fun!

If you need to use up the rest of your bag of shredded cabbage mix, use it to make Fake-Out Fried Rice as a perfect side dish!

Adapted from Rachel Ray

Ingredients

  • 1 pound chicken tenders
  • grill seasoning, to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced fresh ginger
  • 4 garlic cloves, minced
  • 1 large bell pepper (I typically use green since it's less expensive, but red would work great)
  • 1 cup packaged shredded cabbage and carrot mix
  • 3 green onions, sliced
  • red pepper flakes, to taste (optional)
  • 1/2 cup plum sauce (found in the Asian food aisle)
  • 1 tablespoon soy sauce
  • iceberg lettuce
  • 1/2 seedless cucumber, chopped

Instructions

  1. Thinly slice chicken into strips and sprinkle with seasoning.
  2. Heat a large skillet to high heat. Add vegetable oil and chicken; cook for 2 minutes, stirring constantly.
  3. Add the ginger, garlic, pepper, cabbage mix, green onions, and red pepper flakes (if using), and cook another 2 minutes.
  4. Add plum sauce to glaze the mixture; add soy sauce and turn to coat.
  5. Transfer chicken and veggies to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and eat like a taco.
http://kitchenmeetsgirl.com/thai-glazed-chicken-lettuce-wraps/

 

 

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Comments

  1. This looks so tasty! I’m wondering if this could work in with my eat less & healthy plan.

  2. yum, looks tasty! believe it or not, i don’t think i’ve ever made a rachel ray recipe, even though i’ve seen lots of her shows. maybe this’ll be the first one i try! =)

    • I think this might be my all-time favorite recipe of hers, though I haven’t tried any of her “newer” stuff. I first made this one about 8 years ago, when I was just learning to cook as a newlywed…and it’s still one of my husband’s all-time favorite meals.

  3. Wow these look healthy and DELICIOUS!

  4. Holy cow. I LOVE chicken lettuce cups and these look divine. I was actually thinking about how badly I wanted some today… this is called fate.

  5. Hey those look really good! I think even picky steve woudl eat them!

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