Recipe: Asian Lettuce Wraps with Red Pepper, Edamame and Chicken

ASIAN LETTUCE WRAPS WITH
RED PEPPER, EDAMAME AND CHICKEN
"Although not wraps in the traditional sense, buttery lettuce leaves filled with stir-fried bell pepper, edamame and chicken wrap up big taste and great nutrition in an easy-to-prepare, fun-to-eat Asian dish."



"These wraps feature edamame, which are young soybeans that are high in fiber and plant protein. In fact, edamame is a complete protein with all essential amino acids. Chicken also provides high quality protein. Want all plant protein? Easy, just replace chicken with more edamame. Don't have any edamame in the freezer? Just use more chicken."

5 cloves garlic, minced
2 Tbsp. low-sodium soy sauce
2 Tbsp. dark sesame seed oil
1 Tbsp. dark brown sugar
1 tsp. prepared mustard
Pinch red pepper flakes
3/4 lb. boneless chicken breast, cut into 1/2-inch x 2-inch strips
2 tsp. peanut oil
1 cup frozen shelled edamame
4 green onions, cut diagonally in 1-inch slices
1 medium red bell pepper, cut julienne style
1/3 cup basil, chopped medium, divided
1 tsp. toasted sesame seeds, optional
FOR SERVING:
8 leaves Bibb (Boston) lettuce
1/2 cup grated or matchstick cut carrots
Hot cooked brown rice or brown rice noodles

In glass mixing bowl, whisk together first 6 ingredients. Add chicken to marinade and set aside.

In large skillet, heat peanut oil over medium-high heat. Remove chicken strips from marinade, reserving liquid. Saute chicken 6-7 minutes.

Add edamame, onion, red pepper, half the basil, sesame seeds and reserved marinade. Continue sauteing 2-3 minutes. Remove pan from heat.

TO SERVE:
On each of four plates, arrange two lettuce leaves. Divide chicken mixture and top with carrots and remaining basil. Serve with brown rice or brown rice noodles.

Makes 4 servings (2 lettuce wraps each)
Source: American Institute for Cancer Research, Photographs by Heather Victoria Photography