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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Wrap Recipe

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This recipe for Chicken Wrap is from She Sure Can Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ pounds boneless, skinless, chicken thighs chopped
½ cup onion chopped
⅓ cup green onion
1 can water chestnuts
1 Tbsp soy sauce
2 tsp brown sugar
1 Tbsp fresh grated ginger

Glaze
¼ cup chicken stock
1 cup diced shiitake mushrooms
½ tsp mustard powder
2 tsp sesame oil
¼ cup rice wine vinegar
2 tsp brown sugar
1 Tbsp ketchup
1 Tbsp soy sauce
½ tsp red pepper flakes
4 garlic cloves minced
¼ cup chopped cilantro, basil leave and green onions for topping

iceberg lettuce leaves
Directions:
Directions:
Dice mushrooms, onion, green onion, chestnuts and chicken in bowl. Add ginger, br sugar and soy sauce, and mix and refrigerate.

Mix glaze in bowl.

In skillet with a little oil, heat chicken mixture, about 2 minutes, add half the glaze, heat about 10-15 minutes until caramelized on high heat.

Lower heat and add rest of glaze, heat 2 minutes

Garnish with herb topping and put in lettuce leaves and wrap.

 

 

 

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