Asian Chicken Wraps (phase 1-4) serves 4

Asian Chicken Wraps (phase 1-4) serves 4

Marinade:

4 tbsp Braggs liquid aminoes

1 tsp olive oil

1 clove garlic, crushed

1 tsp grated fresh ginger

½ teaspoon Chinese Five Spice powder

Stir-fry:

2 lbs. chicken breast, cut into ½-inch strips

4 medium stalks celery, thinly sliced

2 cups broccoli, chopped

3 cloves crushed garlic

1 tbsp grated fresh ginger

12 oz. fresh shitake mushrooms, sliced into ½-inch strips

3 cups sliced cabbage (½-inch strips)

8 oz. bean sprouts (mung beans are good, or any type intended for stir-frying)

1 tbsp Braggs liquid aminoes

Olive oil cooking spray

8-12 large lettuce leaves

Mix together marinade ingredients, add chicken, and mix to coat.

Prepare vegetables, and grate ginger and garlic so everything will be ready.

Heat large skillet on medium heat sprayed with olive oil cooking spray. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 5 to 6 minutes depending upon how thick you cut the chicken. Remove chicken from pan.

Add the the celery, ginger, and garlic. Saute for one minute.

Add the vegetables in the following order, stir-frying for 2 to 3 minutes after each addition: mushrooms, cabbage, bean sprouts.

Add the liquid aminoes and the chicken. Toss to combine.

Use large lettuce leaves as wrappers.

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