Servings: 6 Prep: 15 min Cook: 10 min Total: 25 min
This is a nice and simple little gingery chicken appetizer. It’s usually made with hoisin sauce, but that’s a toughy on low carb. Hoisin (Plum) Sauce is a sweetened fruit sauce (Dana Carpender has a good LC recipe for it, though).
Mine is simplified, but just as delicious as what you might find at PF Changs. Quick, easy, fresh, fast, attractive and yum.
Note: Just about any large leaf lettuce will work for this. I used baby romaine leaves, but cabbage, ice berg, Bibb, etc. would all work.
Chinese Chicken "Tacos"Print Rate
- 1 1/2 lbs boneless chicken cut into very small dice
- 1/2 cup waterchestnuts diced
- 4 each garlic cloves minced
- 1 tbsp fresh ginger minced
- 1/4 cup sesame seeds toasted and divided
- 1/4 cup toasted sesame oil divided
- 4 whole green onions (scallions) cut into thin rings
- 2 tbsp soy sauce
- salt and pepper to taste
- 18 each baby romaine lettuce leaves washed and dried
- Heat a large non-stick sauté pan, so that it's super hot.
- Reserving a little of the sesame oil and sesame seeds for the garnish, in a mixing bowl, blend all your ingredients, except the lettuce cups. Season with a little salt and pepper.
- Evenly spread a thin layer of the chicken mixture on the bottom of the hot sauté pan. It should be a thin layer of chicken. It should "sear", not simmer. If you add too much chicken, it will just simmer and steam. You can do this in batches, just make sure you wipe out the pan between batches. You want a high heat sear, to get a little color on the chicken.
- Sauté until the chicken is cooked through.
- Place a small amount of chicken inside each lettuce cup. Garnish with some sesame seeds and sesame oil.
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