I love Asian food! I have been to PF Chang's once or twice and fell in love with their Asian Lettuce Wraps. These are kind of like those, but a little bit different. I like this recipe because you can customize it any way you want. Make it the way you like it best. This makes a large portion of Asian Lettuce Wraps, so if you want fewer servings, just half the recipe!
Here's what you will need:
3 tsp. Olive Oil
3 lbs. of Boneless Skinless Chicken Breasts (If you prefer Pork, you can use
A Bunch (8-10) green onions
3 cups chopped shitake mushrooms (remove the stems)
2-3 stalks celery
1/2 tsp. black pepper
2 Tbsp. Oyster Sauce
1 Tbsp. Hoisin Sauce
2 tsp. sesame oil
3 Tbsp. Soy Sauce
3 Tbsp. water
16 oz. broccoli slaw
1 -2 bell peppers (I use green, but you can use red if you want some color!)
Romaine (or regular) Lettuce
Chop up the chicken into 1/4 inch pieces. Heat canola oil in a skillet over
medium heat. Add chicken and brown lightly on all sides (for about 5-7 minutes). When the chicken is lightly browned, place it in the slow cooker.
Chop up the green onions, celery, and mushrooms into 1/4 inch pieces.
Add the mixture on top of the chicken and stir it up! Stir in soy sauce, oyster
sauce, hoisin sauce, sesame oil, water, and black pepper.
Chop up the bell pepper and toss it together with the slaw. Place this on top of the mixture in the slow cooker. Do not stir it yet.
Cover and cook on Low for 5 hours or if you're in a hurry, you can cook it on
high for 2.5-3 hours. I prefer cooking it on low, because it tastes juicier!
Make sure the chicken is cooked through.
When the lettuce wraps are done, mix it up in the slow cooker evenly.
To serve, spread a little hoisin sauce on a piece of lettuce leaf and add some of the mixture to it. Roll it up like a burrito or fold it like a taco, and eat!
Pound the chicken breasts and
sprinkle with salt, pepper, and garlic.
The chicken after it is cooked
for 10 minutes
I love to sauté mushrooms
I like to cook several pans of this,
each with different types of cheese. Then, just cut them up & store in bowls in the freezer.
This recipe is super easy, super fast, and just really good! I especially love it because I love fresh tomatoes and green onions from
the garden. We love chicken in my family, so this recipe is perfect for us!
Here's what you will need:
4-6 Boneless Skinless Chicken Breasts
8-12 oz. sliced mushrooms
2-3 large tomatoes, sliced
10-12 green onions
8-12 oz. mozzarella cheese (or more)
1 Tbsp. Olive Oil
2 Tbsp. Butter or Butter Substitute
3-4 Tbsp. Marsala Wine
Glass Baking Pan
Thin the chicken breasts by pounding them. You can use a meat hammer, or just put them between foil and use a dough roller. Next, sprinkle salt, pepper, and garlic on both sides of the chicken. I use a lot, but
you can use as much as you want according to your tastes.
In a skillet, heat olive oil and 1 Tbsp. butter over medium heat. Cook the chicken breasts about 5 minutes on each side. (They will
cook more later in the oven). Remove chicken breasts to a baking dish.
In the same skillet, add 1 Tbsp. butter with the Marsala Wine to sauté' the sliced mushrooms. Sauté' until tender and golden brown.
Pour the cooked mushrooms over the chicken. Next add the tomato and green onion slices. Finally, put mozzarella cheese on the top.
Bake at 325 degrees for 25-35 minutes. Before you serve, cut open a few of the chicken breasts to ensure they are fully cooked. This recipe is so easy, and freezes in the freezer really well for an easy re-heat,
that I usually make 3. Everyone loves it, so they eat this up really fast!
Love, Farm Diva
Here is what it should look like before you
put it in the oven, after you've added the mushrooms, tomatoes, and onions.