I remember the days when we had a plentiful garden in our backyard and I never had to buy a zuchinni/squash. Gone are those days and now I’m always angry as I’m paying $$ for a veggie that people with gardens can’t seem to get rid of!
My brother-in-law introduced us to this recipe. What I love is its versatility as a recipe. We love zuchinni – but if your family doesn’t love zuchinini – throw in different veggies. Increase the cabbage, decrease the mushrooms, add more chicken. We’ve played with this recipe for a while now and we finally have it in a spot where we love it. If you have a stir fry sauce you love, then skip making it. Tweak as needed!
VEGGIE & CHICKEN LETTUCE WRAPS
6 tablespoons olive oil
3 boneless skinless chicken breasts – cut into small pieces
1/2 cup water chestnuts (1 small can)
1 cup mushrooms
2 zuchinni
2 yellow squash
1 red pepper
1/2 cup onion
1/3 head of cabbage
2 teaspoons minced garlic
Stir Fry Sauce
6 tablespoons soy sauce
6 tablespoons brown sugar
1 1/2 teaspoons rice vinegar
Dipping sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 or 2 teaspoons Sriracha Hot Chili Sauce – more or less to your spice liking
1. Combine ingredients for dipping sauce and set aside.
2. In a separate bowl combine ingredients for stir fry sauce.
3. Bring oil to high heat in a large pan, saute chicken with garlic for 4-5 minutes until cooked.
4. Remove chicken from pan and cook all the vegetables for 4-5 minutes (have them cut into small bite sized pieces.) Veggies will cook down and you can add the chicken and stir fry sauce. Cook until the liquid cooks out.
Serve on top of lettuce, with some rice and top with dipping sauce.
