Ingredients:
Wraps-
- 2 cups fresh mushrooms, chopped
- 1.5 pounds thin cut chicken breast
- 2 tbsp vegetable oil or coconut oil
- Salt and pepper
- 3 cloves garlic, chopped
- 1 inch ginger root, finely chopped
- 1 orange, zested
- 1 red bell pepper, diced small
- 1 small can water chestnuts, chopped
- 3 tbsp hoisin
- 1/2 large head iceberg lettuce, core removed, head quartered
- Wedges of navel orange, for garnish
Asparagus-
- 1 bunch of asparagus, organic
- 1 lemon, juiced and zested
- Salt and pepper
- Tuscan EVOO
- 8 thin slices of prosciutto
What to do:
- Preheat oven to 400.
- Prep the asparagus first...clean the asparagus and trim to the same length. Separate into 4 bunches. Drizzle lightly with EVOO, sprinkle with salt and pepper, and lemon zest.
- Wrap each bunch in 2 slices of prosciutto. Drizzle with lemon juice and bake for 12-15 minutes.
- Set aside and cover in foil to keep warm.
- Meanwhile, preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to pan and sear meat (1-2 minutes).
- Add mushrooms and cook another minute or two.
- Add salt and pepper, garlic, and ginger. Cook one minute more.
- Add zest, red bell pepper, and water chestnuts. Cook another minute.
- Add hoisin sauce and stir to coat mixture evenly.
- Transfer the hot chopped chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish.
- To eat, pile spoonfuls into lettuce halves, wrapping lettuce around fillings and squeeze an orange wedge over.
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