Chicken Lettuce Wraps

Photo from Taste of Home

These lettuce wraps were so good and very easy to make!  They are from Southern Plate.  This is Christy Jordan's website, and she has a new cookbook out right now.  I am browsing through it (checked out from the library), and I think I will buy it.  It is truly "down home" cooking.

This particular recipe is from her website, and it is not really typical of her Southern cooking style.  I made a few modifications, and we loved it!  This would be a fun way to use leftover chicken.

Changes I made:  I used pre-cooked grilled chicken breasts.  Also, I used the crispy chow mein noodles instead of the rice sticks.

• 3 boneless skinless chicken breasts (can substitute leftover ckn or turkey – about three cups)
• 3 green onions
• Small can water chestnuts
• 1 Cup mushrooms
• 2 T brown sugar
• 3 T Soy Sauce
• Rice Sticks and oil to cook them in
• Head of lettuce to serve them in

In large skillet, heat one tablespoon of oil over medium heat. Add chicken, cut into pieces, and cook while stirring until cooked through. While chicken is cooking, finely dice mushrooms, water chestnuts, and green onions. Remove chicken from heat after it is done and dice.

Combine soy sauce and brown sugar, stir well. Add chicken, mushrooms, water chestnuts, and green onions back to skillet. Stir in sauce. Cook and stir over medium heat until heated through.

Rice Sticks:

Place one to two inches of oil in a small sauce pot. Heat over medium heat for several minutes. Break off  a handful of rice noodles and drop into pot, immediately removing to a paper towel lined plate when they puff up.

Serve chicken mixture in lettuce leaves, topped with crunchy rice noodles. Eat like a taco.