It’s been a busy week here with not much time for cooking. When we have a crazy day, we often go to Doc Chey’s Noodle House, our favorite casual restaurant, for a quick dinner. Doc Chey’s, an Asian-fusion restaurant, offers a variety of healthy dining choices, including soups, dumplings, salad, stir-frys, and noodle dishes.
I’m still doing the low carb thing in a continued effort to drop those uber stubborn holiday pounds. I know, I know…I’ve been talking about this for months now. I used to be able to skip lunch and lose five pounds, but obviously times have changed. Anyway, I digress. My favorite low carb meal at Doc Chey’s is their Asian Chicken Wraps.
If I find something that I love at a restaurant, I frequently try to make my own version at home. This post features my version of Doc Chey’s Asian Chicken Wraps. You can mix and match the ingredients in these wraps with whatever you have on hand. Most any vegetable that you like can work. Pork, beef, and shrimp would also be delicious in these wraps.
Several different greens make excellent wraps for this dish. Romaine lettuce, green leaf lettuce, butter lettuce, and napa cabbage all work equally well. When I was planning this post, I bought savoy cabbage to use in the recipe. However, I found it a little tough and chewy for these wraps. It made great photographs, but I wouldn’t recommend using it for this dish. Stick with a more tender leafy vegetable.
I’ve used a variety of Asian products for this recipe, which I always keep in my pantry. Fish sauce, hoisin sauce, rice vinegar, toasted sesame oil, and Sriracha sauce are all great ingredients to keep on hand if you do any Asian cooking. They all work well in a variety of stir-frys and other Asian dishes. You can find these ingredients at many mainstream supermarkets in the international foods section.
These healthy wraps are quick, easy, low carb, and delicious. Give them a try and you’ll be hooked like me!
1 tablespoon gluten-free soy sauce
1 tablespoon fish sauce
1 tablespoon gluten-free hoisin sauce
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 teaspoon Sriracha (more or less to taste)
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 cup shredded carrots
1 8-ounce can water chestnuts, roughly chopped
1 cup frozen, shelled edamame
11/2 cups sliced shiitake mushrooms, stems removed
1 cup chopped red bell pepper
1 1/2 pounds boneless chicken breast, thinly sliced
1 cup sliced scallions
1/3 cup chopped cilantro
8 Napa cabbage or romaine lettuce leaves
1. In a small bowl, combine soy sauce, fish sauce, hoisin sauce, vinegar, lime juice, sugar, Sriracha, and sesame oil and mix well. Set aside.
2. Heat 1 1/2 tablespoons oil in a wok or large iron skillet over high heat. Add garlic and ginger to the wok and cook for 10 seconds. Add carrots, water chestnuts, edamame, mushrooms, and bell pepper. Cook for 3 to 4 minutes, stirring regularly. Remove from the wok.
3. Heat additional 1 1/2 tablespoons oil to the wok. Transfer chicken to wok and cook for 3 to 4 minutes, stirring regularly until chicken is cooked through.
4. Transfer vegetables back to the wok and add scallions and sauce. Cook for 2 to 3 minutes to warm sauce. Remove from heat.
5. Top Napa cabbage or romaine leaves with chicken and vegetables. Garnish with cilantro and serve immediately.
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