This milder, kid-pleasing version of a Thai specialty comes together fast!
2 teaspoons light soy sauce
4 teaspoons chicken broth
1 teaspoon sesame oil
1 teaspoon cornstarch
2 large (or 3 small) boneless, skinless chicken breasts
2 teaspoons canola oil
4 large garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
3 whole scallions, chopped
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 tablespoons hoisin sauce
2 tablespoons plum sauce
8 large leaves iceberg lettuce, rinsed and dried well
1/2 cup canned crunchy chow mein noodles
How to Make It
Mix soy sauce, broth, sesame oil, and cornstarch in a 2-cup measure.
Place chicken breasts in a food processor. Drizzle the marinade over the top and process mixture until the chicken is ground, or finely chop it. Spoon mixture into a small bowl, cover, and refrigerate for at least 30 minutes.
Heat a nonstick skillet over medium heat. Add canola oil, garlic, and ginger and cook about 10 seconds. Add the chicken mixture, breaking lumps into small pieces with a spatula until chicken is cooked thoroughly, about 6 minutes.
Add chopped scallions, carrot, and celery; cook, tossing with the spatula, for 1 minute, or until tender. Stir in hoisin and plum sauces; toss.
Spoon chicken mixture into each lettuce leaf and sprinkle with 1 tablespoon of the chow mein noodles; wrap the leaf around to make a pouch.
How kids can help: Measure soy sauce, broth, sesame oil, and cornstarch.
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