Kid Friendly Asian Lettuce Wraps

For tonight’s meal, I made Asian lettuce wraps.  Nothing crazy-new, but just that little bit different.  At first, my daughter was like, no way!  But, then she watched my husband and I assemble our wraps, and she wanted to give it a try. She liked it instantly.  *** Proud mommy moment ***

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Don’t mistake that face for disgust.  That’s lettuce crunching action!

We didn’t get home until about 5:30PM tonight.  Despite the steps to making these wraps, we were sitting down, eating, by 6:30PM,  Not bad, I’d say!  But, if you do have time, prepping the chicken in advance would save you some!  What I liked the most about these wraps, particularly for kids, was that they weren’t spicy.  In fact, the sauce to pour over top of them was a bit sweet.  I liked it enough to share the recipe with you. 🙂

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Here’s what you need to do….

Asian Lettuce Wraps

Stir Fry Sauce

2 tablespoons honey

1 teaspoon rice wine vinegar

2 tablespoons low sodium soy sauce

Dipping Sauce

1/4 cup honey

1/2 cup warm water

2 tablespoons low sodium soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon freshly squeezed lemon juice

1/8 teaspoon sesame oil

1 tablespoon dijon mustard

Chicken Stir Fry

1 tablespoon canola oil

1 tablespoon sesame oil

6 boneless, skinless chicken thighs

1/2 can, drained, water chestnuts, diced

1/2 cup mushrooms

1/2 cup finely diced yellow onion

2 cloves garlic, minced

Cabbage leaves or Iceberg lettuce leaves

Directions: 

Prepare the stir fry sauce in a small bowl and set aside.

To prepare the dipping sauce, add the ingredients, and bring to a simmer on medium heat.  Cook for about 5 minutes.  Set aside for serving.

For the stir fry, add both oils to a hot skillet, set to medium-high.  Add chicken and cook until no longer pink, about 10 minutes.  Drain all excess liquid.  Pour in the Stir Fry Sauce.   Add all other ingredients, except for the lettuce leaves, and let cook for about 5 minutes.

Serve with lettuce leaves.  Enjoy!!

(Source: Adapted from Skinny Ms)

Birth Of This Blog

my story | October 5, 2015 | By

On July 4th, 2014, I lost one of the true loves of my life when my son, David, was born prematurely at 23 weeks.  He lived only a day, but impacted me greatly, and still does.  In an effort to connect, heal, and find myself again, I have turned to one of my passions…cooking and baking. So, here goes!