| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
|
Ingredients
- 1 small Jalapeno chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 1 Tbsp); for less spice, use green bell pepper
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 3 tablespoons brown sugar or honey
- 1/2 cup water
- 1/2 tablespoon fish sauce
- 2 tablespoons lime juice (or about 2 limes)
For chicken:
- 1 tablespoon peanut oil or vegetable oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 12 oz boneless, skinless chicken breast, cut into thin strips
- 1 tablespoon lite soy sauce
- 1 tablespoon sesame oil (optional)
- 1 Tablespoon sesame seeds (optional)
Ingredients
For chicken:
|
|
Instructions
- To prepare the sauce, add all ingredients to a saucepan, and bring to a boil over high heat. Remove from heat, and let sit in hot saucepan for 3–5 minutes. Chill in refrigerator for about 15 minutes or until cold.
- Prepare the chicken by heating oil in a large wok or sauté pan. Add ginger and garlic, and stir fry briefly until cooked but not brown, about 30 seconds to 1 minute.
- Add chicken, and continue to stir fry for 5–8 minutes.
- Add soy sauce, sesame oil (optional), and sesame seeds (optional), and return to a boil. Remove from the heat, and cover with lid to hold warm in hot sauté pan.
- Assemble each wrap: Place one large red lettuce leaf on a plate, then add ½ cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold together. Serve two wraps with ¼ cup sauce.
Recipe Notes
Source:Â Healthy Eating by National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?linkId=11&cId=2&rId=20
Share this Recipe