Happy Chinese New Year! I love all the theatrics and colour that goes along with the events surrounding Chinese New Year and even though we won’t be joining in the festivities in Sydney, we can still celebrate with a delicious Chinese meal at home. Yesterday my friend referred to Chinese meals, usually on a lazy Susan, as the “Meal of Fortune.” Cute! Much cuter than snakes 
The year of the snake is predicted to be neither lucky nor bad……..just a bit ho hum I guess! I did not eat the fortune cookies as they are not gluten free (still searching for those!), but thought the fortune was interesting!
But this dish is anything but ho hum. It is fragrant, delicious, and easy to make in the slow cooker on a hot Sunday. Served with crisp lettuce leaves, it is light enough for a meal or can stretch for a starter in a banquet feast. The prediction for 2013 from our table after eating this dish? Yumm-O!
Slow Cooker Chicken Lettuce Wraps (serves 6 easily)
Recipe adapted slightly from 5 dollar dinners
5 chicken breasts, sliced into strips
1/2 cup gluten free soy sauce
1/2 cup white wine
5 cloves of garlic, chopped fine (I left this out due to allergy)
2/3 onion, chopped fine
1 tsp ginger paste
1 tsp all spice
4 Tbs balsamic vinegar
1 cup peanuts, finely chopped
1 x small can of bamboo shoots
1 x small can of water chestnuts
a dash of gluten free worcestershire sauce
Lettuce leaves to serve
Lightly spray the slow cooker with low fat cooking spray and place the chicken in the slow cooker.
Combine all other ingredients, except the peanuts, bamboo shoots and water chestnuts, in a bowl and mix well.
Pour over the chicken.
Cook on low for 5 hours, then using 2 forks, shred the chicken and return to the slow cooker.
Drain the bamboo shoots and water chestnuts and add to the slow cooker.
Cook on low for another hour and then add the peanuts. Serve with lettuce leaves to roll and rice on the side if desired.
| Chicken Lettuce Wraps |
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- Recipe adapted slightly from 5 dollar dinners
- 5 chicken breasts, sliced into strips
- ½ cup gluten free soy sauce
- ½ cup white wine
- 5 cloves of garlic, chopped fine (I left this out due to allergy)
- ⅔ onion, chopped fine
- 1 tsp ginger paste
- 1 tsp all spice
- 4 Tbs balsamic vinegar
- 1 cup peanuts, finely chopped
- 1 x small can of bamboo shoots
- 1 x small can of water chestnuts
- a dash of gluten free worcestershire sauce
- Lettuce leaves to serve
- Lightly spray the slow cooker with low fat cooking spray and place the chicken in the slow cooker.
- Combine all other ingredients, except the peanuts, bamboo shoots and water chestnuts, in a bowl and mix well. Pour over the chicken.
- Cook on low for 5 hours, then using 2 forks, shred the chicken and return to the slow cooker. Drain the bamboo shoots and water chestnuts and add to the slow cooker.
- Cook on low for another hour and then add the peanuts. Serve with lettuce leaves to roll and rice on the side if desired.
Follow these topics: Chicken dishes, Main dishes, Slow Cooker
