Subj : BH*G 2177
To   : ALL
From : DAVE DRUM
Date : Mon Mar 22 2021 10:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asian Chicken Lettuce Wraps
 Categories: Poultry, Vegetables, Sauces, Herbs
      Yield: 6 Servings
 
           Cooking spray
      2 lb Uncooked ground chicken
           - breast
      3    Green onions
      8 oz Can water chestnuts; drained
           - chopped
      1 c  Shredded carrots
      1 c  Frozen sweet soybeans
      4 ts Soy sauce
      1 tb Chinese-style hot mustard
      2 ts Teriyaki sauce
      1 ts Rice vinegar
    1/2 ts Ground black pepper
 14 1/2 oz Can chicken broth
      2 tb Hoisin sauce
     12    Leaves butterhead or iceberg
           - lettuce
           Asian chile sauce (opt)
           Sesame seeds (opt)
 
  Lightly coat a large skillet with cooking spray. Heat
  skillet over medium-high heat. Add chicken to skillet and
  cook until no longer pink, using a wooden spoon to break
  up meat as it cooks. Thinly slice white parts of green
  onions; set aside. Cut the green parts of green onions
  into slivers; set aside.
  
  In a 3 1/2 or 4 quart slow cooker combine cooked chicken,
  the white parts of green onions, the water chestnuts,
  carrots, frozen edamame, soy sauce, mustard, teriyaki
  sauce, vinegar, and pepper. Pour broth over all.
  
  Cover and cook on low-heat setting for 4 to 5 hours or on
  high-heat setting for 2 to 2 1/2 hours.
  
  Strain mixture, discarding cooking liquid. Stir hoisin
  sauce and the green onion slivers into chicken mixture.
  Serve with lettuce leaves and, if desired, Asian chile
  sauce and sesame seeds.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Remember the seaweed is always greener in someone else's lake.
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