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Chicken: Lettuce Wraps with Chicken & Vegetables

Source of Recipe

adapted from the Low-Salt Cookbook


Recipe Introduction

buny's note: the sauces for this one do have some off plan ingredients, so use sparingly

List of Ingredients

2 heads iceberg lettuce
1 tablespoon rice vinegar
2 teaspoons light soy sauce
1/2 teaspoon sugar (or equivalent of splenda)

SAUCE 1:
1/4 cup low salt chicken broth
1/4 cup rice vinegar
2 green onions, thinly sliced
1 tablespoon low salt soy sauce
1 teaspoon sugar (or splenda)
1/4 teaspoon toasted sesame oil

SAUCE 2:
1/3 cup pineapple juice
2 green onions
2 tablespoons rice vinegar
1 tablespoon low salt soy sauce
1/4 teaspoon toasted sesame oil
1/8 to 1/4 tsp crushed red pepper

WRAPS:
6 shiitake mushrooms (dried preferably)
boiling water for soaking mushrooms
1 medium zucchini
1 medium carrot
1/2 medium red bell pepper
1/2 cup whole water chestnuts, rinse and drain
1/2 cup bamboo shoots, rinsed and drained
2 green onions
1 pound chicken or turkey breast
1/8 teaspoon white pepper
1/8 teaspoon ground ginger
2 medium cloves garlic, minced (or 1 tsp bottled)
1/3 cup chicken broth (or more as needed) for sauteeing


Recipe

Cut each head of lettuce in half vertically (through core). Remove core with a knife. Carefully peel off four outside layers from each half.
In small bowl, stir together rice vinegar, soy sauce and splenda. Set aside. Combine all ingredients for either sauce 1 or sauce 2 in a small bowl. If using dried mushrooms, put them in a small bowl and pour enough boiling water over them to cover by 1 inch. Let soak for 15 minutes; pour off water and then squeeze excess water from mushrooms. Coarsely chop mushrooms and set aside.
Meanwhile, dice zucchini, carrots and bell pepper, keeping them separate. Coarsley chop the water chestnuts and bamboo shooots. Thinly slice green onions. Rinse and pat dry your poultry. Finely cut the chicken or turkey into 1/4 to 1/2 inch pieces. Put into a bowl and sprinkle with pepper and ginger.
Heat a large nonstick skillet over medium high heat. Add about 1/4 cup of chicken broth or spray skillet with nonstick spray. Cookl chicken pieces for 3-4 minutes, or until lightly browned and no longer pink in the center, stirring occasionally. Transfer to a medium bowl.
Add the rest of the broth to the skillet and then cook garlic, carrot and bell pepper for 1 minute, stirring occasionally (add broth or water as needed to prevent sticking). Add zucchini (and fresh mushrooms); cook for 2 minutes, stirring occasionally.
Add dried mushrooms, water chestnuts, bamboo shoots, green onions, and rice viengar mixture; cook for 1 minute, or until heated throughout, stirring occasionally. Add chicken to the vegetable mixture.
To serve, spoon mixture into a bowl. For each rol, spoon about 1/4 cup poultry mixture into lettuce wrap and then top with about 1/2 tbl. of the sauce of choice. Gently roll lettuce to enclose filling.
To make ahead: Cover lettuce leaves with plastic wrap or store in an airtight plastic bag and refrigerate for up to 2 days.. Cover and refrigerate sauce for up to 2 days. Mixture can be refrigerated for up to 4 days. At serving time, put into bowl, coverand heat on high for 1-2 minutes.