Quick Fix for 2

Sweet, hot, cool, crisp - dish lets you experience it all

October 30, 2012 

  • Chicken and Walnuts in Lettuce Puffs 3/4 pound boneless, skinless chicken breast, cut into 1/2-inch pieces 1 tablespoon bottled oyster flavored sauce 3 teaspoons sesame oil 1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger 1 teaspoon minced garlic 1/4 cup diced carrots 1/2 cup diced shiitake mushrooms 1/2 cup diced canned water chestnuts 1/2 tablespoon Chinese rice vinegar 2 tablespoons walnut pieces 1/4 cup Hoisin sauce 8 small iceberg lettuce cups (inner leaves from lettuce that curve into a cup) PLACE chicken in a bowl with oyster flavored sauce and let stand 10 minutes. Heat wok over high heat. Add 1 teaspoon sesame oil. Add ginger and chicken. Stir-fry for 1 minute. Add garlic, carrots, mushrooms and water chestnuts. Stir-fry 2 minutes. Add remaining 2 teaspoons sesame oil and Chinese rice vinegar. Cook to heat through a few seconds. Add walnuts and toss to coat. Remove from heat. SPREAD a spoonful of hoisin sauce on a lettuce cup, spoon in some of the chicken mixture, wrap in lettuce cup and eat. Yield: 2 servings PER SERVING: 416 calories (38 percent from fat), 17.4 g fat (2.6 g saturated, 5.0 g monounsaturated), 108 mg cholesterol, 40.2 g protein, 25.0 g carbohydrates, 3.9 g fiber, 978 mg sodium.
  • Rice with Scallions 1 package microwave white rice (1 1/2 cups cooked) 2 teaspoons sesame oil 1 cup sliced scallions Salt and freshly ground black pepper MICROWAVE rice according to package instructions. Measure 1 1/2 cup rice and reserve remaining rice for another time. Add oil, scallions and salt and pepper to taste. Toss well. Yield: 2 servings PER SERVING: 225 calories (20 percent from fat), 4.9 g fat (0.7 g saturated, 1.9 g monounsaturated), no cholesterol, 4.2 g protein, 40.7 g carbohydrates, 1.9 g fiber, 10 mg sodium.

Stir-fried chicken, walnuts and vegetables in lettuce puffs is one of my favorite dishes in a Chinese restaurant. Sweet Hoisin sauce spooned over crisp cool lettuce and then topped with warm chicken and vegetables combines to create a taste and texture sensation.

I often find cooking in a wok at home doesn’t produce the same results as when food is prepared in a Chinese restaurant. I asked Martin Yan of “Yan Can Cook” fame for some tips on achieving authentic results at home. He told me the No. 1 rule: Don’t overcrowd the wok. Cook small portions and cut the ingredients into small pieces. Otherwise, the food will steam in the wok.

Hoisin sauce and oyster flavored sauce can be found in most supermarkets.

This is a 20-minute meal. As with most Chinese recipes, there are several ingredients to be prepared, but the actual cooking time is only about 4 to 5 minutes.

This meal contains 641 calories per serving with 31 percent of calories from fat.

Wine suggestion: This is pretty rich with the walnuts and Hoisin sauce; try a nice rich California chardonnay.

Helpful hints

• Use toasted sesame oil if available in your market. It gives a smoky flavor.

• Dry sherry can be substituted for the vinegar.

• Look for canned no-salt-added, diced water chestnuts.

Countdown

• While chicken marinates, prepare all other ingredients.

• Stir-fry the dish.

Shopping list

Here are the ingredients you’ll need.

To buy: 3/4 pound boneless, skinless chicken breast; 1 small bottle oyster-flavored sauce; 1 small package walnut pieces; 1 bottle sesame oil; 1 small bottle Hoisin sauce; 1 small bottle Chinese rice vinegar; 1 can no-salt-added, diced water chestnuts; 1 package microwaveable white rice; 1 small piece fresh ginger or 1 bottle ground ginger; 1 small package shiitake mushrooms; 1 small bunch scallions; and 1 head iceberg lettuce.

Staples: minced garlic, carrots, salt and black peppercorns.

McClatchy Tribune News Service

Gassenheimer: DinnerInMinutes.com

For a printable copy of the recipes, click the links:

Rice with Scallions

Chicken and Walnuts in Lettuce Puffs

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