Lettuce Wraps With Stir-Fry Rice Noodles

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Sometimes lunch at our house is a little hodgepodge of whatever I can find without leaving the confines of my cozy abode.  Well alright you busted me some times dinner is made up as I go too..

Thai Kitchen was kind enough to ship a sampler package over of a few products to try out for the upcoming Chinese New Year Celebration! Which was a perfect addition to the lettuce wraps. 

The one thing I almost always have on hand is stuff to make some kind of lettuce wrap and last weekend while I was trying to decide what to concoct, lettuce wraps fit the bill!

These are amazing! Yes there I said it once again, another amazing recipe. 

In a large saute pan heat coconut oil over medium high heat. Add onion and chicken . Sprinkle 3 teaspoons Thai Asia Sweet Ginger & Garlic Seasoning over the top and cook until chicken is brown and cooked through.

Bring a large pot of water to boil. Remove from heat and add rice noodles, stirring to separate noodles. Let stand 8-10 minutes or until noodles are tender yet firm. Drain well. Place in a large bowl of cold water. Fully separate the noodles. Drain noodles.

Add noodles to the chicken and stir until fully incorporated and heated through.

Prep veggies. I used red leaf lettuce (it's a little harder to wrap then the following lettuces but it's what we had on hand) but romaine, ice berg or bib lettuce work great too.

We served ours with bell peppers, shredded carrots, avocados and lime.

Take a large leaf of lettuce and add about 1/4 cup of chicken filling. Top with about a teaspoon of Thai Kitchen Sweet Red Chili Sauce and desired condiments. Roll like a burrito and enjoy! 

Asian Lettuce Wraps With Stir-Fry Rice Noodles

Recipe by Serena Bakes Simply From Scratch

Asian Lettuce Wraps With Stir-Fry Rice Noodles

Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Yield: 5 servings
Ingredients

• 1 tablespoon Coconut Oil Or Another High Heat Cooking Oil
• 2 whole Chicken Breast, Cubed
• 1/2 whole Onion, Diced
• 3 teaspoons Simply Asia Sweet Ginger &Garlic Seasoning
• 1/2 box Thai Kitchen Red Rice Noodles
• 1 head Romaine, Ice Berg Or Bib Lettuce
• 1 whole Bell Pepper Seeded and Diced
• 3/4 cup Carrots, Shredded
• 2 whole Avocados, Peeled, Seeded and Thinly Sliced
• Thai Kitchen Sweet Red Chili Sauce

Cooking Directions

1. In a large saute pan heat coconut oil over medium high heat. Add onion and chicken . Sprinkle 3 teaspoons Thai Asia Sweet Ginger & Garlic Seasoning over the top and cook until chicken is brown and cooked through.
2. Bring a large pot of water to boil. Remove from heat and add rice noodles, stirring to separate noodles. Let stand 8-10 minutes or until noodles are tender yet firm. Drain well. Place in a large bowl of cold water. Fully separate the noodles. Drain noodles.
3. Add noodles to the chicken and stir until fully incorporated and heated through.
4. Take a large leaf of lettuce and add about 1/4 cup of chicken filling. Top with about a teaspoon of Thai Kitchen Sweet Red Chili Sauce and desired condiments. Roll like a burrito and enjoy!