Asian Chicken in Salad Wrap
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g minced meat, from the chicken
- 1 head lettuce
- 1 large onion (s), chopped
- 2 tablespoon garlic, finely chopped
- 1 tablespoon soy sauce
- 60 ml sauce, (hoisin)
- 2 teaspoons ginger, finely chopped
- 1 tablespoon vinegar, (rice wine or red wine)
- 2 teaspoons chili sauce, (Sriracha or similar)
- 3 tablespoon water chestnuts, finely chopped
- 4 tablespoon mushrooms, chopped shiitake (or mushrooms)
- 1 bunch spring onion (s)
- 2 teaspoons sesame oil
For the sauce:
- 60 ml water
- 30 grams sugar
- 1 tablespoon soy sauce
- 1 tablespoon vinegar, (rice wine)
- 1 tablespoon ketchup
- 1 teaspoon lemon juice
- 0.5 teaspoon ½ sesame oil
- 0.5 teaspoon ½ mustard
- 1 teaspoon chili sauce
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in a pan with oil for about 5 minutes. Add onions, garlic, ginger, soy sauce, hoisin sauce, vinegar and chili sauce. Fry everything until it is nice and brown and crumbly. Now add the water chestnuts, mushrooms and the spring onions cut into fine rings and continue cooking until the mushrooms and spring onions are soft.
- While the meat is roasting, you can wash the salad and divide it into large leaves and stir the sauce together. Put all ingredients from the water together in a bowl and stir with a whisk.
- Now everything can be served. Either for 4 as a starter or for 2 as a main course. Especially good in the evening as it`s LowCarb.
- Spoon the chicken into a large lettuce leaf and pour some of the special sauce over it. Roll up something and eat it out of your hand as a wrap.
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