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!