Chicken Lettuce Wraps {Crockpot Recipe}

As you have probably gathered from reading my blog, we love Asian food. We often say to each other that we could live on Asian, Mexican, and Italian food…but mostly Asian. Bryan said the other day, I could eat Chinese food for breakfast lunch and dinner…I have and it was awesome. I lived in China for a little while in 2003, while I was a Program Liaison between two colleges/universities – one located in Worcester, MA where I was employed and our partner Beijing Geely University located in the Changping District.

My time spent there was right in the middle of the SARS epidemic so traveling outside of Beijing was out of the question. I did however get to spend quite a bit of time doing the “tourist” thing by visiting places such as The Great Wall (twice) (Bādálǐng), The Forbidden City (Zǐjin chéng), Tiananmen Square (Tiān’ānmén), The Summer Palace (Yíhé Yuán), Mausoleum of Mao Zedong (Máo Zhǔxí Jìniàntáng), Ming Dynasty Tombs (Míng shísān líng), Temple of Heaven (Tiāntán), Temple of Confucius, and many more.

While I didn’t get to travel much, I ate some of the most amazing food. Most of my meals in the beginning of my stay were supplied by the on campus dining rooms – all of which were really great. We (my Chinese colleagues and I) would venture out to local restaurants to try some more delicious and local dishes. My breakfast usually consisted of the following: fresh made wonton soup or red bean porridge , scallion pancake (cōng yóu bǐng) (I am working on a gluten-free recipe for these, stay tuned), fresh hot soy milk ( dòunǎi) which has a slightly sweet flavor to it. Lunch was a number of different options (sadly most of which I can’t remember their name): kung pao chicken (gōng bǎo jī dīng), egg flower soup (dàn huā tāng), the most delicious spicy cucumbers, steamed dumplings (xiǎo ​lóng ​bāo) – either veggie or meat filled, and for the occasional dessert some Mantou (mán ​tou) which is steamed bun that is served either steamed or deep-fried with condensed milk. For dinner my favorite dish was Peking Duck (Běi​jīng ​kǎo​yā), Hot Pot (shuàn ​guō ​zi) was another favorite of mine, although they tended to order mutton (yáng ​ròu) I opted for the chicken (jī​ ròu​) and Sichuan Dry-Fried Green Beans with some ground pork.

So I have lived solely on Chinese food and would do it again in a heart beat. Thankfully Bryan loves the same styles of food that I do. Many of our meals are Asian and Mexican inspired dishes. We venture out but always come back to our love of Asian food.

Below is a recipe that is inspired by the P.F. Chang’s Gluten Free Lettuce Wraps – it is not a copycat recipe like my Beef a la Sichuan is but just inspired by it. We were at P.F. Chang’s last night to celebrate Bryan’s birthday (a little early, but we wanted to go before school started up for the both of us again). Since I was making lettuce wraps tonight we opted for our other favorite appetizer, their Shanghai Cucumbers.

Chicken Lettuce Wraps {Crockpot Recipe}

3 large chicken breasts* – diced into small pieces

3 large celery stalks – diced into 1/4 inch cubes

8 oz baby bella mushrooms – diced into 1/4 inch cubes

1 8oz can water chestnuts – chopped (divided)

1 8oz can bamboo shoots – chopped

3 cloves garlic – finely chopped

1/2 inch piece ginger – peeled and grated (I use a microplane)

1 tbs brown sugar

1/2 tsp chili garlic paste

1 tbs sesame oil

1/2 cup gluten-free soy sauce (I use San-J low sodium if you have it)

2 tbs hoisin sauce (I use the Dynasty brand)

  1. Prepare all of the ingredients according to the above directions.
  2. In a crockpot (mine is 7qts…you can use a smaller size too) add the Hoisin Sauce, Soy Sauce, Sesame Oil, Brown Sugar, Garlic Paste, Ginger, Garlic, Bamboo Shoots, 1/2 of the Water Chestnuts, Celery, and Mushrooms.
  3. Mix together.
  4. Add the chopped chicken and mix until evenly coated.
  5. Cover the crockpot and turn it on low.
  6. Cook for 5 1/2 hours.
  7. Stir about half way through to incorporate everything and break up some of the larger pieces of chicken.
  8. Add the remaining water chestnuts, mix well, cover, and cook for an additional 1/2 hour.
  9. To serve: Peel the leaves off of a head of iceberg lettuce, butter/boston lettuce, or use romaine hearts. Scoop about 1/4 -1/2 cup into each leave, “roll up” and enjoy. You can top these with shredded carrots, bean sprouts, and chopped peanuts. We’ll be serving ours with a side of steamed edamame.

Notes: Many recipes out there call for ground chicken, which is completely acceptable, however I wanted a more hearty version so I choose to use chicken breasts and dice them instead.

You can also add all the water chestnuts at once, they will retain their crunch, but I wanted a bit more crunch so I added half of the can in the beginning and half towards the end.

Vegetarian version – instead of chicken increase the amount of mushrooms and celery, add zucchini, yellow summer squash, baby bok choy, etc.

Non-Onion Free version – replace the celery with 1/2 cup 1/4 inch diced white onion.

Hope you enjoy this crockpot dish – I dished out a little bit to take a photo and then I couldn’t put it back sooo I ate it…its delicious!

(The chopsticks in the photo were sent to me from a dear friend, Shiho whose family runs one of my favorite little sushi places, Ocean Sushi in Monterey and Pacific Grove, CA. If you are in the area stop on by – they have gluten-free soy sauce!! Thanks Shiho, these get quite a bit of use!)

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5 thoughts on “Chicken Lettuce Wraps {Crockpot Recipe}

  1. These sound so delicious!

    I will be visiting Beijing and Shanghai in March so its always exciting to hear when someone seems to have enjoyed their time there :)

  2. My sister-in-law lived in China for the last 4 years, now she is in Paris (lucky duck eh?).
    This recipe sounds awesome, and it’s crockpot ready too!

    p.s. I’m doing my first giveaway! Check my blog :)

  3. Pingback: Vegetarian Burrito Bowls {Take-out At Home} | Creative Cooking Gluten Free

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