Pho Chicken Lettuce Wraps
You don’t have to travel far for a delicious Asian-inspired meal! This recipe was originally written by a popular grocery store chain for using with lean ground beef, but we lightened it up a bit and used Ground Chicken (ground turkey or pork would also be great). Pho Chicken Lettuce Wraps are great for lunch or dinner, or make small portions for your spa party appetizers.
Ingredients
- Non Stick Cooking Spray
- 1 lb ground chicken
- 1 whole onion, thinly sliced
- 4 ounces baby bella crimini mushrooms
- 3 tablespoons low-sodium soy sauce
- 1 ½ teaspoon grated ginger
- 2 ounces fresh basil leaves
- 1 ¼ cup carrots, cut to matchsticks
- 8 ounces thin rice noodles, cooked per package directions
- 2 whole limes
- 2 cups bean sprouts
- 2 heads bibb or butter lettuce, rinsed and patted dry
- 6 whole Jalapeno peppers, de-seeded, stemmed, and sliced thinly
- 1 dash chili sauce, per serving
Instructions
- In a large pan sprayed with nonstick cooking spray, sauté onion until translucent, about 5-7 minutes. Add mushrooms and turn heat to medium-high, sautéing another 4 minutes.
- Add ground chicken, 2 tablespoons soy sauce, and 1 teaspoon fresh grated ginger to the pan. Break ground chicken apart into small bits as it cooks. Sauté until chicken is browned. Turn off heat and stir in last tablespoon of soy sauce and the 1/2 teaspoon of fresh grated ginger. Let mixture cool slightly.
- In each lettuce wrap, carefully put a small bit of cooked rice noodles (about 1 tablespoon), 2 tablespoons of chicken mixture, 1 basil leaf, 1 tablespoon of matchstick carrots, and a few sprouts. Add Jalapeno pepper slices (optional) for a little bit of heat, or, optional favorite chili sauce.
- Squeeze lime juice over lettuce wraps just before serving (or serve with lime wedges along side the wraps). Enjoy!
very good