(WSVN) - If you’re trying eat a little healthier in 2017, we have a good recipe for you. It’s a light meal with an Asian twist! Chicken is on the menu –as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Spicy Chicken Lettuce Wraps
2 tablespoons olive oil
1 teaspoon sesame oil
1 pound ground chicken
1 cup chopped shiitake mushrooms
1 shallot, chopped
1 cup matchstick-sliced carrots
1 teaspoon minced garlic
1/4 cup sliced almonds, plus more for garnish
3 tablespoons soy sauce
2 tablespoons brown sugar
1 to 2 tablespoons sriracha sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 head Bibb or butter lettuce, leaves removed
Sliced green onions, for garnish
Method of Preparation:
– Heat olive and sesame oils in a large skillet over medium heat. Add chicken, mushrooms and shallot; cook until chicken is browned, about 5-7 minutes.
– Add carrots and garlic; cook until carrots are slightly softened, about two minutes. Add sliced almonds, soy sauce, brown sugar, sriracha (add 1 tablespoon for less spiciness, 2 tablespoons for more) rice vinegar and grated ginger. Simmer until sauce has thickened, about 3-5 minutes.
– Spoon chicken filling into lettuce leaves. Garnish with sliced almonds and green onions.
Copyright 2017 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.