Tuesday, February 13, 2018

Asian Chicken Pineapple Lettuce Wraps

It's not often that I make a meal and feel I need to blog it immediately, but this... this is one of those meals. Actually, as I'm typing this John is in the background finishing off this whole recipe... I think he's on his 6th lettuce wrap. Yup... it's that good. The peanuts add a great crunch, the pineapples add a great sweetness, the sauce is flavorful and just so good. I can pretty much assure you this will be a staple in our house. I'd happily serve it with rice, as lettuce wraps, or just in about any way you can imagine this!

The original recipe calls for mango but we prefer pineapple so I did make the modification, but you can swap out the pineapple for mango.

3 Weight Watchers Freestyle points for 2 wraps (4 servings total of 2 wraps per serving, 8 wraps for the whole recipe)

Source: Adapted from "The Essentials WW Freestyle Cookbook"

1 pound of chicken, cut into small pieces
1 tablespoon all-purpose flour
2 teaspoons Asian (dark) sesame oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 scallions, thinly sliced
3 garlic cloves, minced
1 tablespoon ginger, minced
1/2 cup pineapple, diced
8 large Bibb lettuce leaves
1/4 cup salted peanuts, finely chopped

1- Toss the chicken with flout and salt. Stir well.
2- Heat the oil in a large skillet. Add the chicken and begin to cook. While it's cooking stir the soy sauce and rice vinegar together in a small bowl.
3- Add garlic, ginger, and scallions to the skillet. Stir. Add the sauce and continue cooking until the sauce coats the chicken and the chicken is cooked.
4- Stir in the pineapple and peanuts.
5- Remove the chicken mixture to a bowl. Divide evenly between 8 lettuce leaves.

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