This bariatric asian chicken lettuce wrap recipe is a a delicious, nutrient packed meal that is fairly easy to cook in 20 minutes. These asian chicken lettuce wraps will spice up the somewhat boring regular bariatric diet!
1pcsCucumberseeded and cut into strips about 1” long
Cooking the Chicken
Prepare the ingredients. Drain and mince the bamboo shoots and water chestnuts; mince the garlic, onion, and ginger; chop the whole green onion; and remove seeds and slice the cucumber. Set each ingredient aside for the next steps.
Using a medium bowl, mix the following ingredients well and then set aside: bamboo shoots, water chestnuts, sherry cooking wine, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and Splenda.
Apply cooking spray to your skillet and heat on medium.
Sauté the onion for about 4 minutes until they become soft.
Throw in the garlic and cook for one more minute.
Raise the heat to medium-high; throw in the ground chicken, ginger, and salt. Cook for 3-4 minutes until the chicken isn’t pink. While cooking, work the chicken with the spatula, crumbling it further.
The bamboo shoot and water chestnut mixture from step two is the next element to add. Cook for a couple more minutes, just to heat through.
Add the toasted sesame oil and stir through. Remove from the heat.
To prepare for serving, divide evenly onto the individual 8 lettuce leaves, topping with the chopped green onion and cucumber. Serve immediately to prevent sogginess and cold.
This meal is for bariatric patients who have returned to eating regular foods. The lettuce could be problematic for patients restricted to soft foods, but the chicken could be enjoyed wrap-free without a problem.